Palermo Pasta with Clam Sauce

• 5 tablespoons butter
• 6 caper-wrapped anchovies in oil, drained (1 1/2 tablespoons oil reserved), chopped
• 5 garlic cloves, finely chopped
• 2 10-ounce cans baby clams, drained well, juices reserved
• 3/4 cup dry white wine
• 1/2 cup whipping cream
• 1 pound spaghettini
• 1/2 cup (packed) sliced fresh basil
• Lemon wedges

1. Melt butter with anchovy oil in heavy large skillet over medium-high heat.
2. Add chopped anchovy mixture and garlic and saute 1 minute.
3. Add clam juices and wine; boil 4 minutes to reduce slightly.
4. Mix in cream and clams; set aside.
5. Cook pasta in pot of boiling salted water until tender but still firm to bite.
6. Drain.
7. Return pasta to same pot.
8. Add sauce; toss over medium-high heat until sauce coats pasta thickly, about 5 minutes.
9. Mix in basil; season with salt and pepper.
10. Serve with lemon wedges.

butter, caper, garlic, baby clams, white wine, whipping cream, spaghettini, fresh basil, lemon wedges

Taken from www.epicurious.com/recipes/food/views/palermo-pasta-with-clam-sauce-106219 (may not work)