Linguini With Clam Sauce

Total Time: 30 mins Preparation Time: 10 mins Cook Time: 20 mins

Ingredients

• Servings: 4
• 1/4 cup extra virgin olive oil
• 1 teaspoon red pepper flakes
• 4 -6 garlic cloves, finely chopped
• 6 -7 anchovy fillets, drained
• 1 teaspoon dried thyme leaves
• 1 cup dry wine
• 1/2 cup clam juice or 1/2 cup chicken stock
• 2 (6 1/2 ounce) cans clams, undrained
• 1 lemon, zest of
• 1 lb linguine, slightly undercooked, about 6 to 7 minutes
• 1/4 cup chopped fresh parsley leaves
• black pepper, lots
• some coarse salt
• crusty bread, for mopping

Recipe

• 1 heat a large deep skillet over medium heat.
• 2 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.
• 3 add thyme and wine. reduce wine 1 minute.
• 4 add clam juice or stock, clam juice will give the dish a stronger clam flavor, chicken stock will give it a buttery personality.
• 5 stir in clams and lemon zest.
• 6 drain pasta.
• 7 add to skillet and toss with sauce 2 to 3 minutes, until pasta is al dente and has absorbed the sauce and flavor.
• 8 add parsley, pepper and salt, to your taste and serve with bread for mopping up remaining juices.