Linguini With White Clam Sauce Recipe #162498
Rachel Rey recipe. This was impressive, inexpensive, and delicious!
30 min | 10 min prep
SERVES 4 -6
- 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
- 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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5 stars