Spaghetti With Clam Sauce - cooking recipe

Ingredients

1 pound spaghetti
1 pint heavy whipping cream
2 cups jarred baby clams with juice
3 cloves garlic, minced
1 1/2 anchovy fillets
1/2 teaspoon red pepper flakes
1 egg yolk
1/4 cup grated Parmesan cheese
salt to taste
1/4 cup crushed croutons, or to taste
2 tablespoons chopped fresh basil, or to taste

Preparation

Bring a large pot of lightly salted water to a boil. Cook spaghetti in the boiling water, stirring occasionally, until cooked through but firm to the bite, about 12 minutes. Drain.
Combine cream, clams with juice, garlic, and anchovies in a large pot over medium heat; bring to a simmer and remove from heat. Add red pepper flakes and stir.
Beat egg yolk in a small bowl. Add one spoonful hot cream mixture to egg and stir. Repeat twice. Pour egg yolk mixture into cream mixture and stir.
Add cooked spaghetti to the cream mixture; stir to coat the pasta, cover the pot, and let sit until flavors combine and pasta soaks up some of the sauce, about 5 minutes. Sprinkle Parmesan cheese over the top and season with salt. Ladle pasta into bowls; top with croutons and basil.