Capellini With White Wine Clam Sauce - cooking recipe

Ingredients

1/4 cup extra virgin olive oil
1 teaspoon red pepper flakes
4 -6 garlic cloves, finely chopped
1 can flat fillet anchovy, drained
2 tablespoons fresh thyme leaves or 1 1/2 teaspoons dried thyme
1 cup dry white wine
1 cup clam juice or 1 cup chicken stock
1 (15 ounce) can fancy baby clams
1 lemon, zested
1 lb capellini
1/4 cup chopped fresh parsley leaves
black pepper
coarse salt

Preparation

Cook pasta until almost al dente and drain pasta.
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. Cook until anchovies melt into the oil.
Add thyme and wine.
Reduce wine 1 minute.
Add clam juice or stock.
Stir in clams and lemon zest.
Add pasta 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 taste.