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

How to Make It

Step 1

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

Step 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

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Ratings & Reviews

lizardstew's Review

December 02, 2010
My husband and I did not like this at all. The broth didn't taste good and the clam pieces were just too big. My husband will eat almost anything, but we pitched the leftovers.

Danigirl2's Review

September 26, 2010
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.