Linguini With White Clam Sauce

Recipe Ingredients

1/4 cup	59ml	Extra-virgin olive oil
1 teaspoon	5ml	Red pepper flakes
4		Garlic cloves - (to 6) - finely chopped
1		Flat avchovy fillets - (6 to 7 fillets) - drained
2 tablespoons	30ml	Fresh thyme leaves
		= (or 1 1/2 tspns dried thyme)
1 cup	237ml	Dry white wine
1 cup	237ml	Clam juice or chicken stock
1		Fancy whole baby clams - (15 oz)
1		Lemon - zested
1 lb	454g / 16oz	Linguini - slightly undercooked
1/4 cup	10g / 0.4oz	Chopped parsley leaves
		Lots of freshly-ground black pepper
		Coarse salt - to taste
		Crusty bread - for mopping

Recipe Instructions

Heat a large deep skillet over medium heat. 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.

Add thyme and wine. Reduce wine 1 minute. Add clam juice or stock, clam juice will give the dish a stronger clam flavor, chicken stock will give it a buttery personality. Stir in clams and lemon zest.

Drain pasta. Add to skillet and toss with sauce 2 to 3 minutes, until pasta is al dente and has absorbed some of the sauce and flavor. Add parsley, pepper and salt, to your taste and serve with bread for mopping up remaining juices.

This recipe yields 4 servings.

Source:
30 MINUTE MEALS with Rachael Ray - (Show # TM-1E11) - from the TV FOOD NETWORK

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