November 20th, 2004
Linguini with White Clam Sauce Recipe
The Formula for Linguini with White Clam Sauce
extra-virgin olive oil
red pepper flakes
garlic, finely chopped
1 tin fillet of anchovies, oil drained
2 tablespoons fresh thyme leaves (4 or 5 sprigs stripped) or 1 1/2 teaspoons dried
1 cup dry white wine
1 bottle clam juice and/or Chicken stock (2 bottles for those who like extra broth)
1 can (15 ounces) whole/chopped baby clams
1/2 lemon, juiced
1 pound linguini, slightly undercooked
Lots of fresh ground black pepper and some kosher salt
The Procedure Linguini with White Clam Sauce
1. Heat a large deep skillet over medium heat and add extra-virgin olive oil.
2. Throw in the red pepper flakes, garlic and anchovies and cook until anchovies starts to crumble & melt into the oil. Be careful not to burn.
3. Add thyme and wine. Reduce wine about a minute.
4. Add clams, clam juice/chicken stock and lemon juice.
5. Meanwhile boil pasta and drain just before it becomes al dente. Add pasta to skillet and toss with sauce 2 to 3 minutes to absorb the flavor of the sauce.
6. Add parsley, grated cheese, pepper and salt to taste.
7. Serve with crusty bread to mop up the juices!
If in season, throw in some diced tomatoes at step 5. The heat of the pasta and sauce should be enough to warm it through. The tomatoes will add nice color and bring more flavor to the party.