Linguini with Clam Sauce

Nothing beats fresh clam sauce, unless you're hungry and have only your pantry to work with. This version of a favorite is made entirely[ out of the kitchen cupboard, with the exception of flat leaf parsley, which I most always have on hand.]

Total Time:
20 min
Prep:
5 min
Cook:
15 min

Yield:
4 servings
Level:
Easy

Ingredients
Directions

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.


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4.5 114
I've always loved the classic linguine with clam sauce and this was just fine except i did not like the addition of the red pepper flakes. I think the hot spice mellowed the clam flavor too much. Otherwise it was great. item not reviewed by moderator and published
I doubled this recipe and added grilled shrimp and bay scallops. Deliciousness!! So easy and healthy with whole grain pasta. item not reviewed by moderator and published
This was wonderful! I didn't have anchovies, otherwise followed the recipe. I used the whole teaspoon of red pepper flakes and it was perfect, but we like a bit of heat. This is destined to be a new favorite go to for busy nights! item not reviewed by moderator and published
Made this for 20pp for our italian night potluck. I used parsley instead of thyme. Extra red pepper and wine. It was fabulous. item not reviewed by moderator and published
Made this tonight...divine! item not reviewed by moderator and published
Great weekday meal. I used half the pasta (i.e. double the sauce I added a small jar of artichoke hearts I used 1/2-1/3 tsp of pepper flakes as others advised (and it was plenty hot item not reviewed by moderator and published
The anchovies are what make this so tasty. I left out the wine because it tasted so good without it. item not reviewed by moderator and published
I was in such a hurry to make dinner that I didn't look at the reviews. Wish I had. I agree--skip the red pepper flakes-I used only 1/2 tsp as well and oh boy! Call the fire dept. This doesn't need heat. I like heat but it didn't belong here. I needed milk with my dinner. Milk w/ pasta--what am I, 5? I'll try again. Why does Rachel put red pepper flakes in so many recipes? I drizzled some cream in to help turn it down which helped a little. item not reviewed by moderator and published
I only used a half-teaspoon of red pepper flakes and it just masked the flavor for me and made it inedible to my wife due to the heat. Also, there's not enough sauce. If I try this one again I will leave out the red pepper flakes and use half the pasta so that it will be juicy enough for two people to enjoy. item not reviewed by moderator and published
This dish is not only easy to make, its fast and delicious!!!! item not reviewed by moderator and published

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