Photo: Linguini with White Clam Sauce Recipe
Ingredients
- 1/4 cup extra-virgin olive oil
- 1 teaspoon red pepper flakes
- 4 to 6 cloves garlic, finely chopped
- 1 tin flat fillet of anchovies, drained, 6 or 7 fillets
- 2 tablespoons fresh thyme leaves, 4 or 5 sprigs stripped or 1 1/2 teaspoons dried
- 1 cup dry white wine
- 1 cup clam juice or chicken stock
- 1 can (15 ounces) fancy whole baby clams
- 1 lemon, zested
- 1 pound linguini, slightly undercooked, about 6 to 7 minutes
- 1/4 cup chopped parsley leaves
- Lots of black pepper and some coarse salt
- Crusty bread, for mopping
Directions
Heat a large deep skillet over medium heat. Add extra-virgin olive oil, 4 turns of the pan in a slow stream, red pepper flakes, garlic and anchovies and cook until anchovies melt into the oil. Add thyme and wine. Reduce wine 1 minute. Add clam juice or stock, clam juice will give the dish a stronger clam flavor, chicken stock will give it a buttery personality. Stir in clams and lemon zest. Drain pasta. Add to skillet and toss with sauce 2 to 3 minutes, until pasta is al dente and has absorbed some of the sauce and flavor. Add parsley, pepper and salt, to your taste and serve with bread for mopping up remaining juices.
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By csparc
Germantown, MD
on November 22, 2012
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great flavors... but WAY too much red pepper flakes... I like spicy, and this was too spicy, for sure! 1/4 tsp is more than enough! I will definitely make again, just with less red pepper.
By juliajoslyn_5909862
Trimble, MO
on October 18, 2012
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I have made this recipe many, many times. It is a favorite at my house, and I have never served it to a guest who didn't like it. I think it is at least as good as the linguini with white clam sauce we eat at restaurants. I don't change a thing about the recipe. I have made it with both clam juice and chicken stock, and prefer the clam juice, but the broth recipe is also good.
By christieiceberg...
bv, CO
on September 06, 2012
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Very tasty but the red pepper flakes had our mouths on fire. Our 3 year old cried in pain. Will make it again, but with a quarter the red peppers!
p.s. threw in some cream and it was a great decision.
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