Ingredients
- 1/4 cup extra-virgin essential olive oil
- 1 teaspoon red pepper flakes
- four to six cloves garlic clove, finely chopped
- 1 tin flat fillet of anchovies, drained, six or seven fillets
- two tablespoons fresh thyme leaves, four to five sprigs stripped or 1 1/2 teaspoons dried
- 1 cup dry white-colored wine
- 1 cup clam juice or chicken stock
- 1 can (15 ounces) fancy whole baby clams
- 1 lemon, zested
- 1 pound linguini, slightly undercooked, about 6 minutes
- 1/4 cup chopped parsley leaves
- Plenty of pepper and a few coarse salt
- Crusty bread, for mopping
Directions
Heat a sizable deep skillet over medium heat. Add extra-virgin essential olive oil, 4 turns from the pan inside a slow stream, red pepper flakes, garlic clove and anchovies and prepare until anchovies melt in to the oil. Add thyme and wine. Reduce wine one minute. Add clam juice or stock, clam juice can give the dish a more powerful clam flavor, chicken stock can offer a buttery personality. Stir in clams and lemon zest. Drain pasta. Increase skillet and toss with sauce two to three minutes, until pasta is al dente and it has absorbed a few of the sauce and flavor. Add parsley, pepper and salt, for your taste and serve with bread for mopping up remaining juices.
Recipe thanks to Rachael Ray