Food Network: Linguini with Clam Sauce

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Linguini with Clam Sauce
Recipe courtesy Rachael Ray

Ingredients
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

Instructions
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.