Linguini With White Clam Sauce - cooking recipe

Ingredients

1/4 cup extra virgin olive oil
1 teaspoon red pepper flakes
4 -6 garlic cloves, finely chopped
6 -7 anchovy fillets, drained
1 teaspoon dried thyme leaves
1 cup dry white wine
1/2 cup clam juice or 1/2 cup chicken stock
2 (6 1/2 ounce) cans clams, undrained
1 lemon, zest of
1 lb linguine, slightly undercooked, about 6 to 7 minutes
1/4 cup chopped fresh parsley leaves
black pepper, lots
some coarse salt
crusty bread, for mopping

Preparation

Heat a large deep skillet over medium heat.
Add extra-virgin olive oil, 4 turns of the pan in a slow stream, 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 the sauce and flavor.
Add parsley, pepper and salt, to your taste and serve with bread for mopping up remaining juices.