Italian Recipes For Appetizer, Entrees, Pasta, and Dessert

Chicken Oregano--Pollo Oreganato

1- 3 lb. chicken, quartered

1 tsp. chopped parsley

2 tsp oregano

1/3 cup olive oil

1/4 cup lemon juice

1 clove garlic, chopped

Salt and Pepper to taste

Place the cut up chicken in a large zip top plastic bag. Mix remaining ingredients and pour over chicken. Seal bag and place in refrigerator for at least one hour or overnight, if possible. When ready to cook, place in a preheated 375 degree oven and cook for 35-45 minutes or until internal temperature is at least 165 degrees F. Serve with accumulated juices and garnish with extra oregano and lemon wedges.

Linguine with Clams

1 pound dried linguine

3 tablespoons extra-virgin olive oil

1 clove garlic, thinly sliced

3 beefsteak tomatoes, diced

1 cup dry white wine

1/4 teaspoon red pepper flakes

Kosher salt

20 clams (such as littleneck or Manila), rinsed

1/4 cup fresh tarragon, chopped

Cook the linguine according to the package directions.

Meanwhile, heat the oil in a medium skillet over medium heat. Add the garlic and cook for 30 seconds, stirring. Add the tomatoes, wine, red pepper, and 3/4 teaspoon salt and bring to a boil. Add the clams, cover, and cook until they open, 5 to 7 minutes. Discard any unopened clams.

After draining the linguine, return it to the pot and stir in the clams and sauce. Divide among individual bowls and top with the tarragon. Serve with crusty bread, if desired.Make sure you select tightly closed clams with shells free of chips and cracks. At home, remove the clams from the bag so they can breathe. Keep them on ice in the refrigerator, covered with a damp cloth, until you're ready to cook.

Makes 4 servings