Ingredients
- 1 pound linguini
- Salt
- 1/4 cup extra-virgin essential olive oil, 4 turns from the pan
- 6 fillets flat anchovies, chopped
- 4 cloves garlic clove, chopped
- 1 teaspoon dried thyme leaves
- 1/2 to at least one teaspoon crushed red pepper flakes
- 1/2 cup dry white-colored wine, 2 turns of pan
- 1 (15-ounce) can whole baby clams, using their juice
- Handful flat-leaf parsley, chopped
Directions
Bring a sizable pot water to some boil. Add salt and also the linguini and prepare for an extra soft al dente, 7 minutes approximately. The linguini is constantly prepare in sauce, later.
To some large skillet heated over medium heat, add oil, anchovies, garlic clove, thyme and red pepper flakes. Prepare together until anchovies melt into oil and split up completely. Add wine towards the pan and provide the pan a shake. Add clams as well as their juice. Drain pasta and combine it with the clam sauce. Toss and coat the pasta in sauce with clams before the pasta absorbs the taste and juices, two to three minutes. Remove from heat and season with salt, add parsley and serve.
Recipe thanks to Rachael Ray