Linguini with Clam Sauce
- 1 pound linguini
- Salt
- 1/4 cup extra-virgin olive oil, 4 turns of the pan
- 6 fillets flat anchovies, chopped
- 4 cloves garlic, chopped
- 1 teaspoon dried thyme leaves
- 1/2 to 1 teaspoon crushed red pepper flakes
- 1/2 cup dry white wine, 2 turns of pan
- 1 (15-ounce) can whole baby clams, with their juice
- Handful flat-leaf parsley, chopped
- Bring a large pot of water to a boil.
- Add salt and the linguini and cook to an extra chewy al dente, 7 minutes or so.
- The linguini will continue to cook in sauce, later.
- To a large skillet heated over medium heat, add oil, anchovies, garlic, thyme and red pepper flakes.
- Cook together until anchovies melt into oil and break up completely.
- Add wine to the pan and give the pan a shake.
- Add clams and their juice.
- Drain pasta and add it to the clam sauce.
- Toss and coat the pasta in sauce with clams until the pasta absorbs the flavor and juices, 2 to 3 minutes.
- Remove from heat and season with salt, add parsley and serve.
linguini, salt, extravirgin olive oil, flat anchovies, garlic, thyme, red pepper, white wine, baby clams, handful
Taken from www.foodnetwork.com/recipes/rachael-ray/linguini-with-clam-sauce-recipe.html (may not work)