Cappellini With White Wine Clam Sauce

Ingredients

• 1/4 cup extra-virgin olive oil
• 1 teaspoon red pepper flakes
• 4-6 garlic cloves, finely chopped
• 1 can flat fillet anchovy, drained
• 2 tablespoons fresh thyme leaves or 1 1/2 teaspoons dried thyme
• 1 cup dry white wine
• 1 cup clam juice or chicken stock

• 1 (15 ounce) can fancy baby clams
• 1 lemon, zested
• 1 lb capellini
• 1/4 cup chopped fresh parsley leaves
• black pepper
• coarse salt

Directions

1. 1

   Cook pasta until almost al dente and drain pasta.

2. 2

   Heat a large deep skillet over medium heat.

3. 3

   Add extra-virgin olive oil, 4 turns of the pan in a slow stream, red pepper flakes, garlic and anchovies. Cook until anchovies melt into the oil.

4. 4

   Add thyme and wine.

5. 5

   Reduce wine 1 minute.

6. 6

   Add clam juice or stock.

7. 7

   Stir in clams and lemon zest.

8. 8

   Add pasta to skillet and toss with sauce 2 to 3 minutes, until pasta is al dente and has absorbed some of the sauce and flavor.

9. 9

   Add parsley, pepper and salt, to taste.