8 ounces linguine
2 (10 ounce) cans whole baby clams *
3 tablespoons olive oil
2 large cloves garlic, minced
3-4 anchovies, chopped
1/2 teaspoon dried thyme
1/2 teaspoon red pepper flakes
1/2 cup chicken broth **
Salt and pepper
2 tablespoons fresh parsley, chopped
Bring a large saucepan of salted water to a boil.
Cook the linguine for 2 minutes less than the recommended cooking time.
Put the clams into a strainer to separate them from their liquid.
Reserve both the clams and the liquid.
Meanwhile, heat the olive oil in a large skillet over medium heat. Add the
garlic, anchovies, thyme and red pepper flakes. Saute 2-3 minutes, stirring
frequently to blend the ingredients. Add the reserved clam juice and the
chicken broth. Bring the sauce to a simmer.
Drain the partially cooked linguine and add it to the sauce. Add the reserved
clams. Cook 2 more minutes to allow the linguine to absorb some of the
sauce. Remove from the heat. Season with salt and pepper and stir in the
chopped parsley. Serve with Italian bread or ciabatta bread.
* You may reduce this to one can of clams if you like less clams in your
sauce, but add additional chicken broth to compensate for the loss of the
** Substitute white wine if desired, but we like it with the chicken broth.