Recipe

Pasta With White Clam Sauce Recipe


Pasta With White Clam Sauce Recipe Danerin2 / All my dishes
2 years ago
This is a Rachael Ray recipe. I'm not as quick as she is, but I can get it done in about 35 minutes! I love it because it's really an impressive dinner, but you can whip it together easily because it's made from pantry ingredients that you always ... More
Prep:5m Cook:25m Servings:4

Danerin2

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Ingredients
  • 1/4 cup extra virgin olive oil
  • 1 teaspoon crushed red pepper flakes
  • 4-6 garlic cloves, finely chopped
  • 1 tin flat fillet of anchovies, drained, 6 or 7 fillets
  • 2 tablespoons fresh thyme leaves, 4 or 5 sprigs stripped or 1 1/2 teaspoons dried
  • 1 cup dry white wine
  • 1 cup clam juice or chicken stock
  • 1 can (15 ounces) fancy whole baby clams
  • 1 lemon, zested
  • 1 pound linguini, slightly undercooked, about 6 to 7 minutes
  • 1/4 cup chopped parsley leaves
  • Lots of black pepper and some coarse salt

Directions
  1. Heat a large deep skillet over medium heat.
  2. Add extra-virgin olive oil, 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 some of the sauce and flavor.
  8. Add parsley, pepper and salt, to your taste and serve with bread and a salad.

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Comments

hayleesgrandma 2 years ago said:
This sounds wonderful, thanks for posting.

kochhexe 1 year, 11 months ago said:
Ohhh yes! that is a recipe i shalll definitely use - it is an exciting variation of my recipe (posted here witht he dinner for two) with Venus's shells (did not realize you could just call them clams :-) )

mamalou 1 year, 4 months ago said:
Oh, I have actually made this a few times. It is a good out of the pantry recipe. There are better ones, but in a pinch, this is great!


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