When you’re stuck in the middle of February (or any month not ending in “r”) and craving clams, enter our favorite Linguini with Easy Clam Sauce. This weeknight-friendly pasta is made with canned wild clams and brightened up with a ton of fresh lemon and a generous handful of parsley. Don’t be tempted to skip the anchovies. I’ve been making this for 10 years and you’ll just need to trust me!
- 1 2-oz tin flat anchovies in olive oil, drained and oil reserved (Recommend: King Oscar brand)
- 1 T olive oil
- 1 cup chopped onion
- 5 garlic cloves, minced
- 1 teaspoon red pepper flakes, or to taste
- 1 teaspoon dried thyme
- 1 teaspoon dried Italian seasoning
- 1 cup dry white wine
- 8 oz bottle clam juice or chicken stock
- Zest and juice of 1 lemon (3-4 T)
- 3 6.5-oz cans wild caught chopped clams, undrained
- 1 pound whole wheat linguine
- 1/2 cup chopped flat leaf parsley
Set a large pot of salted water to boil for the pasta.
In a large 12 inch saute pan (with lid), heat reserved oil from tin of anchovies and olive oil over medium heat. Add onion and cook for about 5 minutes, or until they’re soft. Stir in anchovies, garlic, red pepper flakes, thyme, and Italian seasoning and cook for 1 minute.
This is typically when I’ll add my pasta to the boiling water. You’ll want to boil the pasta for about 2-3 minutes less than the al dente recommendation (it will continue cooking in the sauce). When I use whole wheat linguine, this is usually about 5-6 minutes.
Add wine to deglaze pan and continue to simmer until it begins to reduce, 2-3 minutes. Add the clam juice or stock, lemon zest, lemon juice, and canned clams (with liquid from cans). Bring to a boil, then reduce to a simmer. Season to taste with salt and pepper. Drain pasta and add to the sauce. Continue to cook the very al dente pasta in the sauce for 2-3 minutes, stirring frequently, until most of the liquid is absorbed. Remove from heat and stir in parsley.
Adapted liberally from Rachel Ray.