Pasta with White Clam Sauce

Ingredients

• 1 pound (450 g) linguini
• Salt
• 1/4 cup (60 ml) extra-virgin olive oil,
• 6 fillets flat anchovies, chopped
• 4 cloves garlic, chopped
• 1 teaspoon (5 ml) dried thyme leaves
• 1/2 to 1 teaspoon (2.5-5 ml) crushed red pepper flakes
• 1/2 cup (120 ml) dry white wine,
• 1 (15-ounce) can whole baby clams, with their juice
• Handful flat-leaf parsley, chopped

Method

1. Bring a large pot of water to a boil. Add salt and the linguini, and cook to an extra-chewy al dente, 7 minutes or so. The linguini will continue to cook in the sauce later.
2. To a large skillet heated over medium heat, add the oil, anchovies, garlic, thyme, and red pepper flakes. Cook together until the anchovies melt into the oil and break up completely.
3. Add the wine to the pan and give the pan a shake. Add the clams and their juice.
4. Drain the pasta and add it to the clam sauce. Toss and coat the pasta in the sauce with the clams until the pasta absorbs the flavor and juices, 2 to 3 minutes.
5. Remove from the heat, season with salt, add the parsley, and serve.