Linguine with Rachs Cupboard Red Clam Sauce

• Salt
• 1 pound linguine
• 3 tablespoons EVOO (extra-virgin olive oil), 3 times around the pan
• 1 tin flat anchovy fillets, 2 ounces, drained
• 1/2 teaspoon red pepper flakes (eyeball it in your palm)
• 1/4 teaspoon dried oregano leaves, a couple of pinches
• 1 teaspoon dried thyme leaves, 1/3 palmful
• 5 to 6 garlic cloves, finely chopped
• 1 small onion, finely chopped
• 1/2 cup dry red wine, a couple of glugs
• 2 14-ounce cans whole baby clams in juice
• 1 28-ounce can crushed tomatoes
• Black pepper
• 2 handfuls of chopped fresh flat-leaf parsley
• Lemon zest, for garnish

1. Bring a large pot of water to a boil for the pasta.
2. Salt the water, add the pasta, and cook to al dente.
3. Heat a large, deep skillet over medium-low heat.
4. Add the EVOO, then add the anchovies and melt them into the oil.
5. Next, add the red pepper flakes, oregano, thyme, and garlic.
6. Cook the garlic for a minute, then add the onions, raise the heat to medium, and cook, stirring frequently, for 3 to 4 minutes, until the onions begin to get soft.
7. Add the wine and cook it for a minute, then stir in the clams, adding the juice from one can (drain the other before you add the clams).
8. Stir to combine and cook down the juice a minute or so to concentrate the flavor.
9. Stir in the crushed tomatoes and season with salt and pepper (theres so much anchovy and clam in this sauce you may not need salt at alltaste to test it).
10. Drain the linguine well and add it to the sauce in the skillet.
11. Add half the parsley and toss the pasta with the sauce.
12. Adjust the salt and pepper and plate the pasta, garnishing it with the extra parsley and a little lemon zest.

salt, linguine, evoo, anchovy, red pepper, oregano, thyme, garlic, onion, red wine, baby clams, tomatoes, black pepper, parsley, lemon zest

Taken from www.epicurious.com/recipes/food/views/linguine-with-rach-s-cupboard-red-clam-sauce-374595 (may not work)