Linguini With Clam Sauce

Adapted from Cooking Round the Clock by Rachael Ray

Cooks Note: I love Rachael Ray’s recipes. My family loves it when I make something from one of her cookbooks. Since I’ve often ordered Linguini with Clam Sauce in Italian restaurants, I was curious how this one would taste. It was delicious. So whip up a batch, turn on some soft music, light a candle or two and have yourselves a romantic night in!

Salt and black pepper to taste

½ lb linguini

¼ cup olive oil

1 tin flat anchovies in olive oil, drained and rinsed (Rachael loves anchovies-she has them in tons of her recipes. I finally dared try them in this recipe and was pleasantly surprised at the flavor they added but I would recommend rinsing them before you use them-Rachael does not)

4 to 5 cloves garlic, finely chopped

4 to 5 sprigs fresh thyme (if I don’t have fresh thyme, I’ve used dried thyme)

1 cup chicken broth

1 can (15 ounces) fancy whole baby clams (poor babies! ? )

Grated zest of 1 lemon

2 tablespoons chopped parsley

Crusty bread to pass at table

Boil water, cook pasta, salt water while past cooks.

While pasta cooks, heat a large skillet over medium heat. Add olive oil, garlic and anchovies, and cook until anchovies have melted into the oil. Add thyme and broth. Reduce for 1 minute. Stir in clams with their juice and lemon zest and a splash of lemon juice. Drain pasta, toss with sauce in skillet for two to three minutes and serve with crusty bread. Yummy!

Copyright © 2005 Julie Dearyan. For reprint permission please contact the author.