Ingredients
-
1/4 cup extra virgin olive oil
-
1 teaspoon red pepper flakes
-
4 -6 garlic cloves, finely chopped
-
6 -7 anchovy fillets, drained
-
1 teaspoon dried thyme leaves
-
1 cup dry white wine
-
1/2 cup clam juice or 1/2 cup chicken stock
-
2 (6 1/2 ounce) cans clams, undrained
-
1 lemon, zest of
-
1 lb linguine, slightly undercooked, about 6 to 7 minutes
-
1/4 cup chopped fresh parsley leaves
-
black pepper, lots
-
some coarse salt
-
crusty bread, for mopping
Instructions
- 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 the sauce and flavor.
- Add parsley, pepper and salt, to your taste and serve with bread for mopping up remaining juices.