Linguine with White Clam Sauce |
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Prep Time: 12 Minutes Cook Time: 14 Minutes |
Ready In: 26 Minutes Servings: 1 |
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Ingredients:
salt and pepper |
1 pound linguine |
1/3 cup olive oil |
2 tablespoons unsalted butter |
6 anchovy fillets |
4 large cloves garlic, minced |
pinch crushed red pepper, optional |
finely grated zest and juice of 1 lemon |
1/2 teaspoon dried oregano |
3 tablespoons white wine |
1/3 cup chopped fresh parsley |
3 6.5-oz. cans chopped clams, drained, liquid reserved (1 1/4 cups clams, 1 1/2 cups liquid) |
Directions:
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.
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.
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.)
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