Linguini with White Clam Sauce

By mamacasma

Ingredients

• 1 pound linguine
• 1/3 cup olive oil
• 1 can (2 ounces) anchovies packed in oil, undrained
• 5 cloves garlic, thinly sliced
• 1 teaspoon crushed red pepper flakes
• 1 cup dry white wine
• 2 cans (6-1/2 ounces each) clams, undrained
• Zest and juice of 1 large lemon
• 1 pound fresh littleneck clams (about 12), scrubbed clean
• 1/4 cup flat-leaf parsley, chopped
• 1/4 teaspoon salt
• 1/4 teaspoon black pepper
• Lemon slices, for garnish

Details

Servings 6
Preparation time 15mins
Cooking time 31mins

Preparation

Step 1

1. Bring a large pot of lightly salted water to a boil. Cook linguine for 7 minutes until almost done (pasta will be firm). Drain, reserving 3/4 cup of cooking water.

2. While pasta is cooking, place olive oil and anchovies in a large skillet over medium heat. Cook for 2 minutes or until anchovies break down. Add garlic and red pepper flakes; cook for 1 minute. Pour in wine and simmer for 2 minutes.

3. Stir in canned clams with their juice and the reserved pasta water. Reduce heat to medium-low and add lemon zest and juice. Add littleneck clams; cover and cook for 6 to 7 minutes or until clams open. Remove each clam to a plate as they open. Discard any unopened clams.

4. Add drained linguine to the skillet and toss with the clam sauce. Reduce heat to low and cook for 2 minutes or until pasta has absorbed some of the sauce. Stir in parsley, salt and black pepper. Allow to stand for a few minutes off the heat so pasta absorbs all the sauce.

5. Spoon pasta into a large bowl and garnish with the clams and lemon slices.