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Spiced-Up Linguine with Clams

Photo: John Autry; Styling: Lindsey Ellis Beatty
Total time 23 mins
Yield 6 servings (serving size: 1 1/3 cups pasta mixture and 5 clams)

Ingredients

  • 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

Nutrition Information

  • calories 388
  • fat 13.1 g
  • satfat 3.9 g
  • monofat 6.2 g
  • polyfat 1.5 g
  • protein 21.5 g
  • carbohydrate 46.6 g
  • fiber 2.4 g
  • cholesterol 46 mg
  • iron 15.9 mg
  • sodium 336 mg
  • calcium 90 mg

How to Make It

  1. Cook the pasta according to package directions, omitting salt and fat. Drain.

  2. 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