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Linguini with White Clam Sauce
Ingredients
  • ¼ cup extra-virgin olive oil
  • 1 teaspoon red pepper flakes
  • 4 to 6 cloves garlic, finely chopped
  • 1 tin flat fillet of anchovies, drained, 6 or 7 fillets
  • 2 tablespoons fresh thyme leaves, 4 or 5 sprigs stripped or 1 ½ teaspoons dried
  • 1 cup dry white 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 to 7 minutes
  • ¼ cup chopped parsley leaves
  • Lots of black pepper and some coarse salt
  • Crusty bread, for mopping
Steps
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