Linguine with White Clam Sauce

Giorgio Celmo

Ingredients

1/4 cup extra-virgin olive oil

2 tablespoons unsalted butter

1 teaspoon red pepper flakes

4 cloves garlic, finely chopped

1 tin Filet of anchovies, drained, about 6 fillets

2 tablespoons fresh thyme leaves or 1 1/2 teaspoons dried

1 cup dry white wine

1 cup clam juice

2 cans (10 ounces) whole baby clams plus juice from clams

1 lemon, zested

1 pound linguini, a little undercooked, about 6 to 7 minutes

1/4 cup chopped parsley leaves

Black pepper

Coarse sea salt

Directions

Heat a large skillet over medium heat. Add extra-virgin olive oil, butter, red pepper flakes, garlic and anchovies and cook until anchovies melt. Add thyme and white wine. Reduce wine 1 minute. Add clam juice. Stir in clams and lemon zest. Drain pasta. Add to skillet and toss with sauce 2 to 3 minutes, until pasta is al dente and has absorbed some of the sauce and flavor. Add parsley, pepper and salt, to your taste and serve with  fresh Italian bread.