Ingredients

½ cup extra-virgin olive oil
4 plump garlic cloves, peeled and sliced
1 cup jar marinated artichoke hearts, drained and thinly sliced
¼ teaspoon peperoncino flakes, or to taste
¼ teaspoon dried oregano
½ cup white wine
juice of 1 orange, freshly squeezed (about 1/4 cup)
36 littleneck clams, scrubbed, rinsed, and drained
kosher salt, for the pasta cooking water
1 pound spaghetti
2 tablespoons fresh Italian parsley, chopped

Description

This Is A Very Flavorful Rendition Of Pasta And Clam Sauce, A Bit More Complex Than The One Aunt Anna Made For Me On My First Visit To Le Marche. It Can Also Be Made With Other Seafood, Such As Shrimps Or Calamari, In Place Of The Clams-just Keep In Mind

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