Photo: Antonis Achilleos; Styling: Gerri Williams
Prep Time
12 Mins
Cook Time
14 Mins
Serves 6

How to Make It

Step 1

Bring a large pot of salted water to a boil. Cook linguine until 2 minutes short of al dente, about 8 minutes, or as package label directs.

Step 2

While pasta is cooking, warm olive oil and butter in a large skillet over medium-high heat until butter melts. Add anchovies, garlic and crushed red pepper, if desired, and cook, stirring, until anchovies melt, about 1 minute. Add lemon zest and juice, oregano, wine, half of parsley and clam juice. Bring to a boil and cook until thickened, stirring occasionally, about 7 minutes. Add clams; stir for 1 minute.

Step 3

Reserve 1 cup of pasta cooking water. Drain pasta and add to skillet along with remaining parsley, tossing until pasta has absorbed most of the sauce, 2 to 3 minutes. Serve immediately. (If sauce is too thick, add a splash of pasta cooking water and toss.)

Also appeared in: All You, November, 2012

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