- 23 mins
- 23 mins
4.8/5
(9 Votes)
Ingredients
- 12 ounces uncooked linguine
- 3 tablespoons extra-virgin olive oil
- 1 teaspoon dried thyme
- 1 teaspoon crushed red pepper
- 6 canned anchovy fillets, chopped
- 4 garlic cloves, minced
- 1/3 cup dry white wine
- 1/4 cup clam juice
- 30 littleneck clams
- 2 tablespoons butter
- 1/2 cup chopped fresh parsley
- 1/4 teaspoon kosher salt
- 1/4 teaspoon freshly ground black pepper
Preparation
Step 1
1. Cook the pasta according to package directions, omitting salt and fat. Drain.
2. Heat oil in a large saucepan over medium heat. Add thyme, red pepper, anchovies, and garlic; cook 2 minutes. Stir in wine and clam juice. Add clams; cover and cook 4 minutes or until shells open. Remove from heat; discard any unopened clam shells. Add cooked pasta, butter, and remaining ingredients to pan; toss well.
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