Linguini With White Clam Sauce

READY IN: 30mins
SERVES: 4-6
UNITS: US

INGREDIENTS

Nutrition
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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 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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