Photo: Linguini with Clam Sauce Recipe
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.
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
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.
Review This Recipe
You must be signed in to review this recipe.
or Register to Review
Newest Ratings and Reviews
Read all 98 reviews
By ssmacchia
on August 28, 2011
Flag
Flag This Review?
Please provide the reason why you think this review is inappropriate.
or Cancel
Easy to make, the anchoves added nice flavor to this dish
By 427AC Cobra
Mountaintop, PA
on July 09, 2011
Flag
Flag This Review?
Please provide the reason why you think this review is inappropriate.
or Cancel
Remember, this is Rachel's recipe, and its fine to follow, for 1st time.
I used the full pound of Linguini
I used 4-cans of minced clams, using the juice. I also added a bottle of clam juice.
I use as much garlic as I like, but taste as I go. I used about 12-cloves, lol.
I also added white wine, 1-1/2-2-cups.
I like onion, so I chopped one medium, and added to sauce, with 1/2-cup Ex. Virgin Olive oil.
I prefer my sauce a little thicker, so I added flour, about 1/2-cup to start.
Then I add more as needed.
As with all my cooking, to taste, I added the anchovies. Paste is fine, just don't over do.
Don't be afraid to use what you like, its your meal, your taste.
I get creative, but keep it simple.
Put out the Parmesan for those who wish to add it themselves.
I am Italian, I like good tasting food and wine.
Keep a chilled bottle of White Zinfandel on hand. Its inexpensive and a great wine.
Yes, I know its a poor man's drink, but I am an Italian peasant, lol!
Bona Appetit.
By raquelcdebaca
on May 19, 2011
Flag
Flag This Review?
Please provide the reason why you think this review is inappropriate.
or Cancel
This is the easiest and best tasting recipe ever!!!
thanks rachel ray!!
Read all 98 reviews