| Level: | Easy |
| Total: | 30 min |
| Prep: | 10 min |
| Cook: | 20 min |
| Yield: | 4 servings |
| Level: | Easy |
| Total: | 30 min |
| Prep: | 10 min |
| Cook: | 20 min |
| Yield: | 4 servings |
Ingredients
- 1/4 cup extra-virgin olive oil
- 1 teaspoon red pepper flakes
- 4 to 6 cloves garlic, finely chopped
- 1 tin flat fillet of anchovies, drained, 6 or 7 fillets
- 2 tablespoons fresh thyme leaves, 4 or 5 sprigs stripped or 1 1/2 teaspoons dried
- 1 cup dry white wine
- 1 cup clam juice or chicken stock
- 1 can (15 ounces) fancy whole baby clams
- 1 lemon, zested
- 1 pound linguini, slightly undercooked, about 6 to 7 minutes
- 1/4 cup chopped parsley leaves
- Lots of black pepper and some coarse salt
- Crusty bread, for mopping
Instructions
- 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 some of the sauce and flavor. Add parsley, pepper and salt, to your taste and serve with bread for mopping up remaining juices.
Nutrition Facts
| Serving Size | 1 of 4 servings |
| Calories | 772 |
| Total Fat | 17 g |
| Saturated Fat | 3 g |
| Carbohydrates | 96 g |
| Dietary Fiber | 5 g |
| Sugar | 4 g |
| Protein | 45 g |
| Cholesterol | 54 mg |
| Sodium | 546 mg |
| Serving Size | 1 of 4 servings |
| Calories | 772 |
| Total Fat | 17 g |
| Saturated Fat | 3 g |
| Carbohydrates | 96 g |
| Dietary Fiber | 5 g |
| Sugar | 4 g |
| Protein | 45 g |
| Cholesterol | 54 mg |
| Sodium | 546 mg |
Reviews
Easy on the pepper flakes.
We enjoyed this recipe. My husband doesn’t love seafood dishes, but this was rated “delicious”.
Rachel suggested the use of chicken broth as an option, so I used half clam juice and half chicken stock.
In the future, I’ll get some fresh clams for this dish
Rachel suggested the use of chicken broth as an option, so I used half clam juice and half chicken stock.
In the future, I’ll get some fresh clams for this dish
This is a fantastic clam sauce dish I have been making for years. It is always my go to dish for Christmas Eve, but since it is so easy, I find I make this all year long. I do add some butter to the olive oil, omit the thyme, and add extra can of clams, but otherwise I make this dish the same as it states. For great pasta dishes, I love making one of Rachael’s. Delicious!!
As a quick go- to dinner, amazing!! Flavors from all ingredients blended exceptionally well, and the anchovy addition and melt-in was great!! I’d give it 5 stars but I can’t in good faith give a from can recipe 5 stars!!
I made this with chicken broth. I eliminated the caned clams and used 30 little nexts and added 1 tablespoon of butter to the pan before throwing in the pasta. Great recipe I’ll use again!
I have made this several times, as it is my go-to pre-race dinner before half or full marathons. When traveling I always find a restaurant that has this but this recipe is better than any I’ve had anywhere. Super easy to make!
I have used it and I like it a lot!
I love this recipe! It’s my go to.
Horrible recipe. Liked the addition of thyme leaves and steps were very clear, used baby clams. Anchovies (less than recipe called for) gave dish an unpleasant fishy taste. Why mess with a classic??!!
This is a good recipe. Whenever I don’t have the whole baby clams, I use 2 small cans of the chopped clams.