Linguini with Clam Sauce
(from aloogobi’s recipe box)
Source: Rachel Ray
Prep time: 5 minutes
Cook time: 15 minutes
Serves 5 people
Ingredients
- 1 pound farfelle or some other kind of pasta
- Salt
- 1/4 cup extra-virgin olive oil
- 6 fillets flat anchovies, chopped
- 4 cloves garlic, chopped
- 1 teaspoon dried thyme leaves
- 1/2 teaspoon crushed red pepper flakes
- 3/4 cup dry white wine
- (15-ounce) can whole baby clams, with their juice
- Handful flat-leaf parsley, chopped
Directions
-
Bring a large pot of water to a boil. Add salt and the linguini and cook to an extra chewy al dente, 7 minutes or so. The linguini will continue to cook in sauce, later.
-
To a large skillet heated over medium heat, add oil, anchovies, garlic, thyme and red pepper flakes.
-
Cook together until anchovies melt into oil and break up completely.
-
Add wine to the pan and give the pan a shake.
-
Add clams and their juice.
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Drain pasta and add it to the clam sauce.
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Toss and coat the pasta in sauce with clams until the pasta absorbs the flavor and juices, 2 to 3 minutes.
-
Remove from heat and season with salt, add parsley and serve.