Cook the pasta according to package directions, omitting salt and fat. Drain.
Heat oil in a large saucepan over medium heat. Add thyme, red pepper, anchovies, and garlic; cook 2 minutes. Stir in wine and clam juice. Add clams; cover and cook 4 minutes or until shells open. Remove from heat; discard any unopened clam shells. Add cooked pasta, butter, and remaining ingredients to pan; toss well.
A16, San Francisco, CA
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I have to admit, I was skeptical when my husband asked me to make this... anchovies? clams? crushed red pepper?
I was very pleasantly surprised at just how good (and EASY) this turned out to be! Definitely a dish for a special occasion. A couple of modifications: added twice the garlic, coarsely chopped; added heirloom cherry tomatoes for color and a little added sweetness and tang. Served with roasted asparagus and the remaining bottle of white wine from the recipe.
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