Clams Oreganata

24 littleneck clams shucked, reserving clam juice

1 cup plain breadcrumbs

1 large garlic clove minced

1 tbsp chopped fresh parsley

1 tbsp chopped fresh oregano

¼ tsp crushed red pepper flakes

½ tsp smoked paprika

1 tbsp grated pecorino cheese

Salt and freshly ground black pepper

¼ cup Colavita Extra Virgin Olive Oil, plus 3 tbsp. to drizzle over clams

Lemon wedges for garnish

Preheat oven to 475°F.

Open clams over a bowl to catch any clam juices. Strain clam juice and set aside.

Combine breadcrumbs, garlic, parsley, oregano, pepper flakes, cheese, salt and pepper. Add olive oil and toss mixture until evenly coated. Add 2 tablespoons of the reserved clam juice, and mix until blended.

Place about 1 tablespoon of mixture on top of each clam. Set clams in a baking dish or pan. Drizzle tops of clams with 3 tablespoons of Colavita olive oil.

Pour ¼" of water into pan. Bake for 12 to 15 minutes or until golden brown.

Plate clams with lemon wedges for garnish.

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Clams Oreganata