Linguini With White Clam Sauce

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 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

Directions

1. 1

   Heat a large deep skillet over medium heat.

2. 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. 3

   Add thyme and wine. Reduce wine 1 minute.

4. 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. 5

   Stir in clams and lemon zest.

6. 6

   Drain pasta.

7. 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. 8

   Add parsley, pepper and salt, to your taste and serve with bread for mopping up remaining juices.