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Linguini With White Clam Sauce

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“Rachel Rey recipe. This was impressive, inexpensive, and delicious!”
READY IN:
30mins
SERVES:
4-6
UNITS:
US

Ingredients Nutrition

Directions

  1. Heat a large deep skillet over medium heat.
  2. 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.
  3. Add thyme and wine. Reduce wine 1 minute.
  4. Add clam juice or stock, clam juice will give the dish a stronger clam flavor, chicken stock will give it a buttery personality.
  5. Stir in clams and lemon zest.
  6. Drain pasta.
  7. Add to skillet and toss with sauce 2 to 3 minutes, until pasta is al dente and has absorbed the sauce and flavor.
  8. Add parsley, pepper and salt, to your taste and serve with bread for mopping up remaining juices.

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