Clam Sauce

By á-3209

Robin Miller, 2005, Food Network

Ingredients

• 1 box linguine
• 1 tbs olive oil
• 1/2 cup chopped shallots
• 4 cloves garlic, minced
• 2 (10 oz) cans whole baby clams, drained
• 1 tsp dried thyme leaves
• 6 fillets of flat anchovies, chopped
• 8 oz bottled clam juice
• 1/2 cup reduced sodium chicken broth
• 1/2 cup vermouth or dry white wine
• Salt and pepper
• 1/2 tsp crushed red pepper flakes
• 1/4 cup chopped fresh parsley leaves
• 1/4 cup grated Parmesan or Romano cheese

Details

Adapted from foodnetwork.com

Preparation

Step 1

Cook linguine according to package until al dente

Meanwhile, heat oil in large nonstick skillet over medium heat; add shallots, anchovies and garlic and saute 2 minutes, until tender; add clams and saute 2 minutes; add thyme, salt and pepper and stir to coat; add clam juice, chicken broth and vermouth or wine and bring mixture to a boil; add small can of marinara.

Reduce heat and simmer 5 minutes

Pour clam sauce over drained linguine, add parsley and toss to combine; top with parmesan or romano just before serving