Linguini With White Clam Sauce |
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Prep Time: 10 Minutes Cook Time: 20 Minutes |
Ready In: 30 Minutes Servings: 6 |
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Rachel Rey recipe. This was impressive, inexpensive, and delicious! Ingredients:
1/4 cup extra virgin olive oil |
1 teaspoon red pepper flakes |
4 -6 garlic cloves, finely chopped |
6 -7 anchovy fillets, drained |
1 teaspoon dried thyme leaves |
1 cup dry white wine |
1/2 cup clam juice or 1/2 cup chicken stock |
2 (6 1/2 ounce) cans clams, undrained |
1 lemon, zest of |
1 lb linguine, slightly undercooked, about 6 to 7 minutes |
1/4 cup chopped fresh parsley leaves |
black pepper, lots |
some coarse salt |
crusty bread, for mopping |
Directions:
1. Heat a large deep skillet over medium heat.
2. Add extra-virgin olive oil, 4 turns of the pan in a slow stream, red pepper flakes, garlic and anchovies and cook until anchovies melt into the oil.
3. Add thyme and wine. Reduce wine 1 minute.
4. Add clam juice or stock, clam juice will give the dish a stronger clam flavor, chicken stock will give it a buttery personality.
5. Stir in clams and lemon zest.
6. Drain pasta.
7. Add to skillet and toss with sauce 2 to 3 minutes, until pasta is al dente and has absorbed the sauce and flavor.
8. Add parsley, pepper and salt, to your taste and serve with bread for mopping up remaining juices.
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