Linguini With White Clam Sauce

Rachel Rey recipe. This was impressive, inexpensive, and delicious!

• Ready In: 30 mins
• Serves: 4-6

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 1/2ounce) 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

Directions

1. Heat a large deep skillet over medium heat.
2. 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.
3. Add thyme and wine. Reduce wine 1 minute.
4. Add clam juice or stock, clam juice will give the dish a stronger clam flavor, chicken stock will give it a buttery personality.
5. Stir in clams and lemon zest.
6. Drain pasta.
7. Add to skillet and toss with sauce 2 to 3 minutes, until pasta is al dente and has absorbed the sauce and flavor.
8. Add parsley, pepper and salt, to your taste and serve with bread for mopping up remaining juices.