When dining in, here’s a restaurant-quality dish you’ll enjoy—classic Italian linguine with clams in a garlicky white wine sauce. Serve with toasted crusty bread and a glass of white wine to finish off the meal.

Classic Linguine with Clam Sauce

Soak clams in a large bowl of clean water for 20 minutes. Remove clams from the water, leaving sandy residue in the bottom of bowl. Scrub shells well under cold running water. Discard any opened clams.

Meanwhile, cook linguine in a large pot of boiling salted water according to pkg. directions. Drain pasta; toss with 1 Tbsp. olive oil. Cover to keep warm.

Heat remaining ½ cup olive oil in a large sauté pan or deep skillet over low heat. Stir in garlic, shallots and red pepper. Add oregano bundle, bay leaves and strips of lemon zest. Cook over medium heat for 2 to 3 minutes or until garlic and shallots are softened.

Remove sauté pan from heat. Arrange clams on top of shallot mixture in an even layer; pour wine over clams. Return sauté pan to heat and bring to a simmer. Cover and steam for 10 to 12 minutes or until clams open. Occasionally shake sauté pan to ensure even cooking.

Discard any unopened clams. Transfer 6 clams to a bowl; set aside. Shuck remaining clams; discard shells. Add clams to sauce.

Stir parsley into sauce. Add pasta; toss to combine. Cook for 1 to 2 minutes or until heated through. Season to taste with black pepper.

Divide pasta into 2 serving bowls and top each with 3 reserved clams. Ladle white wine sauce over each. Serve with crusty bread.