Spaghetti With Clam Sauce

• 1 pound spaghetti
• 1 pint heavy whipping cream
• 2 cups jarred baby clams with juice
• 3 cloves garlic, minced
• 1 1/2 anchovy fillets
• 1/2 teaspoon red pepper flakes
• 1 egg yolk
• 1/4 cup grated Parmesan cheese
• salt to taste
• 1/4 cup crushed croutons, or to taste
• 2 tablespoons chopped fresh basil, or to taste

1. Bring a large pot of lightly salted water to a boil. Cook spaghetti in the boiling water, stirring occasionally, until cooked through but firm to the bite, about 12 minutes. Drain.
2. Combine cream, clams with juice, garlic, and anchovies in a large pot over medium heat; bring to a simmer and remove from heat. Add red pepper flakes and stir.
3. Beat egg yolk in a small bowl. Add one spoonful hot cream mixture to egg and stir. Repeat twice. Pour egg yolk mixture into cream mixture and stir.
4. Add cooked spaghetti to the cream mixture; stir to coat the pasta, cover the pot, and let sit until flavors combine and pasta soaks up some of the sauce, about 5 minutes. Sprinkle Parmesan cheese over the top and season with salt. Ladle pasta into bowls; top with croutons and basil.

spaghetti, cream, garlic, anchovy, red pepper, egg yolk, parmesan cheese, salt, croutons, fresh basil

Taken from www.allrecipes.com/recipe/238135/spaghetti-with-clam-sauce/ (may not work)