Linguini With White Clam Sauce

By á-170456

Ingredients

• 1/4 cup extra-virgin olive oil
• 1 teaspoon red pepper flakes
• 4 garlic cloves - (to 6) finely chopped
• 1 can flat avchovy fillets - (6 to 7 fillets) drained
• 2 tablespoons fresh thyme leaves (or 1 1/2 tspns dried thyme)
• 1 cup dry white wine
• 1 cup clam juice or chicken stock
• 1 can fancy whole baby clams - (15 oz)
• 1 lemon zested
• 1 pound linguini slightly undercooked
• 1/4 cup chopped parsley leaves
• Lots of freshly-ground black pepper
• Coarse salt to taste
• Crusty bread for mopping

Details

Servings 4

Preparation

Step 1

Heat a large deep skillet over medium heat. Add extra-virgin olive oil, 4 turns of the pan in a slow stream, red pepper flakes, garlic and anchovies and cook until anchovies melt into the oil.

Add thyme and wine. Reduce wine 1 minute. Add clam juice or stock, clam juice will give the dish a stronger clam flavor, chicken stock will give it a buttery personality. Stir in clams and lemon zest.

Drain pasta. Add to skillet and toss with sauce 2 to 3 minutes, until pasta is al dente and has absorbed some of the sauce and flavor. Add parsley, pepper and salt, to your taste and serve with bread for mopping up remaining juices.

This recipe yields 4 servings.