How to make it

  • Heat a large deep skillet over medium heat.
  • Add extra-virgin olive oil, 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 and a salad.

Reviews & Comments 3

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    " It was just okay "
    mamalou ate it and 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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    " It was excellent "
    kochhexe ate it and 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 :-) )
    Was this review helpful? Yes Flag
  • hayleesgrandma 11 years ago
    This sounds wonderful, thanks for posting.
    Was this review helpful? Yes Flag

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