Ingredients
- 2 6oz cans whole clams juice reserved, roughly cut if desired
- 1 6oz can chopped clams juice reserved
- 1 lb linguini
- 8 cloves garlic chopped
- 3/4 cup parsley chopped
- 1 tsp dry oregano
- 1 tsp dry thyme
- 6-8 anchovies chopped
- 1-2 tbsp pecorino romano finely grated (optional)
- 1/4 cup olive oil
- 1/2 cup (dry) white wine
- 1 tsp crushed red pepper
- salt to taste
- pepper to taste
Servings: people
Units:
Instructions
- add oil, garlic, anchovies, red pepper, thyme, oregano to pot over medium heat
- when anchovies fall apart, add cheese (if using) add wine, clams, clam juice
- reduce sauce a bit - like 10 minutes
- boil linguini until al dente - transfer to clam sauce along with 1/2 cup of pasta water
- add parsley, add finishing olive oil (1 tbsp or so), salt & pepper
- toss pasta in sauce, serve
Recipe Notes
while I'm using canned clams, this could easily be adapted to whole fresh clams - figure 35-40 clams, scrubbed, cooked in garlic/anchovy/oil + pasta water (maybe 2 cups), remove and shuck clams as they open, cut up if desired...
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