Almost Instant Linguine and Clam Sauce

Bring a large pot of salted water to a boil. When water comes to a rapid boil, add linguine and cook 10 minutes or until tender with slight resistance at the center.

Meanwhile, heat oil in large skillet over medium heat. Add garlic and cook for 30 seconds or until faintly golden. Immediately pour in white wine and turn up heat to high. Cook 1 minute or until wine reduces by half. Add clams with can juices, red pepper flakes, 2 tbsp parsley, green onion, oregano, ¼ tsp salt and pepper. Simmer 5 minutes.

When linguine is done, drain well and stir into clam mixture. Simmer 2 minutes to blend flavors. Adjust salt to taste. Sprinkle with remaining1 tbsp parsley.