6 servings (serving size: 1 1/3 cups pasta mixture and 5 clams)
Photo: John Autry; Styling: Lindsey Ellis Beatty
12 ounces uncooked linguine
3 tablespoons extra-virgin olive oil
1 teaspoon dried thyme
1 teaspoon crushed red pepper
6 canned anchovy fillets, chopped
4 garlic cloves, minced
1/3 cup dry white wine
1/4 cup clam juice
30 littleneck clams
2 tablespoons butter
1/2 cup chopped fresh parsley
1/4 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
How to Make It
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.
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.
Sign Up for our Newsletter
Join our newsletter for free recipes, healthy living inspiration, and special offers.