Linguini with White Clam Sauce

  • Level: Easy
  • Yield: 4 servings
  • Total: 30 min
  • Prep: 10 min
  • Cook: 20 min
Advertisement

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

  1. 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.
Let's Get Cooking!

Sign up for the Recipe of the Day newsletter to receive editor-picked recipes,tips and videos delivered to your inbox daily. Privacy Policy

Thanks for subscribing to the Recipe of the Day newsletter. Check out all our other great newsletters from Easy Recipes, Healthy Eating Ideas and Chef Recipe Videos.

We're sorry, there was an error signing you up. Please try again later.

Advertisement

154 Reviews

Sandra F.