Linguini with White Clam Sauce | Recipe Cart | Recipe Cart

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