Monday, June 25, 2012

Linguini with Clam Sauce

Linguini with Clam Sauce
It was one of those nights, what am I going to make for dinner? There has been a can of whole baby clams steering at me for a while now and there you have it, Linquini with Clam Sauce. This recipe is easy, fast and very delicious and gives an extra boost of flavor from the red pepper flakes and squeeze of lemon. If you are looking for a really wet sauce to dunk your bread, just double the olive oil and clam broth.  


  • 1 pound thin linguini
  • 1/4 cup olive oil (a little extra to drizzle over the top)
  • 1 can of anchovies (they melt in the pan, you won't know they are there) 
  • 4 cloves fresh garlic, chopped
  • 1 teaspoon dried thyme leaves
  • 1/2 to 1 teaspoon crushed red pepper flakes
  • 1/2 cup dry white wine 
  • 1 (15-ounce) can whole baby clams, with their juice
  • 1/2 fresh lemon, squeezed
  • 1/4 cup flat leaf parsley, chopped


  1. Bring a large pot of water to a boil, add salt and the linguini and cook al dente, 7 minutes or so. The linguini will continue to cook in sauce, later.
  2. To a large skillet heated over medium heat, add oil, anchovies, garlic, thyme and red pepper flakes. Cook together until anchovies melt into oil and break up completely. 
  3. Add wine and lemon to the pan and give the pan a shake. Add clams and their juice. 
  4. Drain pasta and add it to the clam sauce. Toss and coat the pasta in sauce with clams until the pasta absorbs the flavor and juices, 2 to 3 minutes. 
  5. Remove from heat and season with salt, add parsley and serve.

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