< 30 Mins
Linguini With White Clam Sauce
Rachel Rey recipe. This was impressive, inexpensive, and delicious!
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extra virgin olive oil
red pepper flakes
, finely chopped
dried thyme leaves
dry white wine
cup clam juice or 1/2 cup chicken stock
(6 1/2 ounce) cans
lemon, zest of
, slightly undercooked, about 6 to 7 minutes
fresh parsley leaves
crusty bread, for mopping
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.
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.
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