Linguine With White Clam Sauce

By dena

Ingredients

• 1/2 pound linguine
• 1/4 cup extra-virgin olive oil (EVOO)
• 4-6 cloves garlic, finely chopped
• 1 tin flat anchovy fillets, drained
• 4-5 sprigs fresh thyme, leaves stripped (about 2 tablespoons)
• 1 cup dry white wine
• 1 15-ounce can whole baby clams
• Grated zest of 1 lemon
• 2 tablespoons chopped parsley
• Salt and freshly ground black pepper to taste
• Crusty bread

Details

Servings 4
Adapted from rachaelrayshow.com

Preparation

Step 1

Put a large pot of water over high heat. When water boils, add salt and pasta. Cook until slightly underdone, about 6-7 minutes.