Linguine with Rach's Cupboard Red Clam Sauce

November 2005
Linguine with Rach's Cupboard Red Clam Sauce

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Anchovies in any seafood sauce I make are the secret ingredient. They make people go, "HMMM... what is that?" Once the anchovies melt, they won't taste fishy. They'll taste more like salted nuts-really.

Makes: 4 servings

Prep: 10 mins

Cook: 20 mins

  • Coarse salt
  • 1 pound linguine
  • 3 tablespoons extra-virgin olive oil (EVOO), 3 turns of the pan
  • 1 2 ounce can  flat anchovy fillets, drained
  • 1/2 teaspoon crushed red pepper flakes (eyeball it in your palm)
  • 1/4 teaspoon dried oregano leaves (a couple of pinches)
  • 1 teaspoon dried thyme (one-third palmful)
  • 6 garlic cloves, finely chopped
  • 1 small onion, finely chopped
  • 1/2 cup dry red wine (a couple of glugs)
  • 2 14 ounce cans  whole baby clams in juice, 1 can drained
  • 1 28 ounce can  crushed tomatoes
  • Salt and freshly ground pepper
  • 1/2 cup chopped flat-leaf parsley (2 handfuls)
  • Grated lemon zest, for garnish
  1. Bring a large pot of salted water to a boil, then add the pasta and cook until al dente.
  2. While the pasta cooks, prepare the sauce: Heat a large skillet over medium-low heat, add the EVOO (3 turns of the pan) and the anchovies and cook until the anchovies melt into the oil.
  3. Add the crushed red pepper flakes, oregano, thyme and garlic and cook for 1 minute, then add the onion, raise the heat to medium and cook, stirring frequently, for 3 to 4 minute, until the onion begins to soften. Add the wine and cook 1 minute, then stir in the clams with their juice plus the drained clams. Cook, stirring, for 1 minute to concentrate the flavors. Stir in the tomatoes and cook until heated through. Season with salt and pepper to taste (be sure to taste the sauce before seasoning it; there's so much salt in the anchovies and clams that you may not need to add any).
  4. Drain the linguine, return it to the pot and add the sauce. Add half the parsley and toss. Adjust the salt and pepper and plate the pasta. Garnish it with the remaining parsley and a little lemon zest. -- Rachael Ray