Ingredients
- 1 pound linguine
- 2 tablespoons extra virgin olive oil
- 4 anchovies, packed in oil
- 3 cloves garlic, minced
- 2 shallots, minced
- 1/2 teaspoon red pepper flakes
- 1 cup dry white wine
- 18-ounce jar diced tomatoes
- 3 tablespoons fresh parsley, chopped
- 1 tablespoon fresh thyme leaves
- 2 pounds littleneck clams*
Instructions
- Bring a large pot of salted water to boil. Add linguine and cook for 3 minutes. The pasta will finish cooking in the sauce. Strain the pasta, reserving 1/2 cup of the pasta water, and set aside.
- In a very large sauté pan over medium heat, heat oil. Add anchovies, garlic, shallots, red pepper flakes, and a pinch of salt. Sauté for 3 minutes until the anchovies “melt” and the shallots become translucent. Add wine and bring to a boil over medium-high heat. Cook until the wine reduces by half, about 5 minutes. Next, add tomatoes, 2 tablespoons of parsley, thyme, and reserved pasta water. season with a pinch of salt and pepper. Bring to a boil.
- Add linguine and clams to the sauté pan and cover. Cook for 5 to 7 minutes or until the clams open. Discard any clams that do not open.
- Garnish with the remaining parsley, a drizzle of extra virgin olive oil, and a pinch of sea salt. Serve immediately.
Prep Time: 15 mins
Cook Time: 20 mins
Total Time: 35 mins
Servings: 4to 6