Linguine with Rach’s Cupboard Red Clam Sauce

Name: Linguine with Rach’s Cupboard Red Clam Sauce
Yield: 4 servings
Ingredients: Salt; 1 pound linguine; 3 tablespoons EVOO (extra-virgin olive oil), 3 times around the pan; 1 tin flat anchovy fillets, 2 ounces, drained; 1/2 teaspoon red pepper flakes (eyeball it in your palm); 1/4 teaspoon dried oregano leaves, a couple of pinches; 1 teaspoon dried thyme leaves, 1/3 palmful; 5 to 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 28-ounce can crushed tomatoes; Black pepper; 2 handfuls of chopped fresh flat-leaf parsley; Lemon zest, for garnish

December 9, 2011

Anchovies work magic here. Once they melt they will not taste fishy; they’ll taste more like salted nuts, really. Plus, anchovies in any seafood sauce I serve are the secret ingredient that makes the eaters go “Hmm, what is that?” (Don’t tell anyone my secret, k?)

Recipe notes

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