Nothing beats fresh clam sauce, unless you’re hungry and have only your pantry to work with. This version of a favorite is made entirely out of the kitchen cupboard, with the exception of flat leaf parsley, which I most always have on hand.
| Level: | Easy |
| Total: | 20 min |
| Prep: | 5 min |
| Cook: | 15 min |
| Yield: | 4 servings |
Ingredients
- 1 pound linguini
- Salt
- 1/4 cup extra-virgin olive oil, 4 turns of the pan
- 6 fillets flat anchovies, chopped
- 4 cloves garlic, chopped
- 1 teaspoon dried thyme leaves
- 1/2 to 1 teaspoon crushed red pepper flakes
- 1/2 cup dry white wine, 2 turns of pan
- 1 (15-ounce) can whole baby clams, with their juice
- Handful flat-leaf parsley, chopped
Instructions
- Bring a large pot of water to a boil. Add salt and the linguini and cook to an extra chewy al dente, 7 minutes or so. The linguini will continue to cook in sauce, later. To a large skillet heated over medium heat, add oil, anchovies, garlic, thyme and red pepper flakes. Cook together until anchovies melt into oil and break up completely. Add wine to the pan and give the pan a shake. Add clams and their juice. Drain pasta and add it to the clam sauce. Toss and coat the pasta in sauce with clams until the pasta absorbs the flavor and juices, 2 to 3 minutes. Remove from heat and season with salt, add parsley and serve.
Nutrition Facts
| Serving Size | 1 of 4 servings |
| Calories | 734 |
| Total Fat | 18 g |
| Saturated Fat | 3 g |
| Carbohydrates | 93 g |
| Dietary Fiber | 4 g |
| Sugar | 3 g |
| Protein | 43 g |
| Cholesterol | 58 mg |
| Sodium | 637 mg |
Reviews
This is one of my favorite recipes. Made it again tonight, adding 1/2 cup of frozen peas and 4 wild caught seared sea scallops (cooked separately and added at the end to warm). I only used 2 oz of linguini (cooking for one) and will still have leftovers for lunch. So good!
Excellent recipe! I’ve tried many … this is the best. I do cut done the amount of anchovies to 4 and add a generous squeeze of fresh lemon at the end. Good for a weeknight dinner or for company.
I’ve been making this for over 20 years. However, I’ve tweeked it a bit:
I fry 5-6 slices of bacon & use the fat instead of olive oil (crumble the bacon & stir it end before serving). I also add a teaspoon of smoked paprika & 4 chopped chipotles in adobe sauce.
I fry 5-6 slices of bacon & use the fat instead of olive oil (crumble the bacon & stir it end before serving). I also add a teaspoon of smoked paprika & 4 chopped chipotles in adobe sauce.
Like most of Rachel’s recipes, this one is quite dependably good, particularly if you’re in a rush and don’t want to deal with fresh clams. The sauce is easy to make and very tasty. I served it with a Caprese salad and everyone devoured it.
I just made this recipe. I added frozen shrimp and canned whole cans instead of frozen (I’m on a budget). It still came out amazing!! So perfect. Thanks!!
Delicious! I planned on cooking this for me and my husband as I thought the kids would shy away from this dish. Totally wrong! The kids ages 3-18 loved it as well! Very tasty and inexpensive
My go to recipe for clam and linguini.
Loved this recipe. I added the zest and juice of half a lemon plus 2 tablespoons of butter.
This was delicious. I followed everything except for the salt because the sauce was so salty before adding the pasta I didn’t want to add to it. No salt added but absolutely delicious and flavorful.
This was a lovely recipe. I did change a couple of things because of what I had in my larder. I have no access to fresh clams, more’s the pity. I was out of garlic, yes I know shame on me. I used granulated garlic 1 teaspoon. I also added a half stick of butter. I had four cans of minced clams and used them. And a squeeze of lemon juice from half a lemon. And no parsley because I had no parsley. I’m not sure how much red pepper flakes I used because I just grabbed some with my fingers. But the thyme and anchovies were beautiful additions to my regular recipe. Just a truly gorgeous recipe. I’m sure it would have been perfect as it was written. But like I said, I was improvising per my pantry.