Watch and listen to this recipe from Rachael Ray.
View the full recipe here.

1. Boil
Fill a large pot with water and bring to a boil over high heat.

2. Saute
Saute oil, anchovies, garlic, crushed pepper flakes, and dried thyme over medium heat until anchovies melt into oil and break up completely.

3. Add
Add wine to the pan. Once it has cooked down a bit, add one can of clams and let them cook through gently.

4. Cook Pasta
Add salt and linguini to boiling water. Cook pasta to an extra chewy al dente, about 7 minutes or so. The linguini will continue to cook in sauce, later.

5. Toss
Drain the linguini once it is cooked, and add it to the saute pan. Toss and coat the pasta in sauce so the linguini absorbs the flavor and juices, about 2 to 3 minutes.

6. Serve
Garnish pasta with chopped flat-leaf parsley, then serve.