Linguine With Red Clam Sauce

Ingredients · 4 servings

• 10 gCoarse salt
• 400 gLinguine
• 45 gExtra virgin olive oil
• 20 gAnchovy fillets
• 2 gRed pepper flakes, crushed
• 2 gOregano leaves, dried
• 2 gThyme, dried
• 18 gGarlic cloves
• 150 gOnion
• 120 gDry red wine
• 450 gBaby clams
• 400 gTomatoes, crushed
• 20 gFlat leaf parsley
• 3 gLemon zest
• 2 gBlack pepper (optional)

Equipment

stovetop, chef knife, colander, cutting board, large pot, serving bowls, skillet, tongs, wooden spoon

Instructions

1. 1
   Prep and boil pasta

   Gather ingredients and equipment, chop garlic, onion, and parsley, then bring a large pot of salted water to a rolling boil and cook the linguine until al dente. · 12 min

   What to look for: water boiling vigorously

2. 2
   Melt anchovies

   Heat a large skillet over medium-low heat, add extra virgin olive oil and anchovy fillets, and stir until the anchovies dissolve into the oil. · 3 min

   What to look for: anchovies melted and oil fragrant

3. 3
   Build clam sauce

   Add red pepper flakes, oregano, thyme, garlic, and onion, cook over medium heat until softened, then add red wine, baby clams with juices, and crushed tomatoes, stirring to heat through. · 10 min

   When it is done: Clams should be opaque and heated through to 63°C / 145°F.

4. 4
   Toss and serve

   Drain the linguine, return it to the pot, add the clam sauce and half the parsley, toss well, then plate and garnish with remaining parsley, lemon zest, salt, and black pepper. · 2 min

   What to look for: pasta evenly coated and glossy