Wednesday, January 12, 2011

Spicy Clam Pasta

This recipe is from Cooking Light Magazine. The only change was, I used canned clams.

12 ounces uncooked linguine

3 tablespoons extra-virgin olive oil

1 teaspoon dried thyme

1 teaspoon crushed red pepper

6 canned anchovy fillets, chopped

4 garlic cloves, minced

1/3 cup dry white wine

1/4 cup clam juice

30 littleneck clams

2 tablespoons butter

1/2 cup chopped fresh parsley

1/4 teaspoon kosher salt

1/4 teaspoon freshly ground black pepper


1. Cook the pasta according to package directions, omitting salt and fat. Drain.

2. Heat oil in a large saucepan over medium heat. Add thyme, red pepper, anchovies, and garlic; cook 2 minutes. Stir in wine and clam juice. Add clams; cover and cook 4 minutes or until shells open. Remove from heat; discard any unopened clam shells. Add cooked pasta, butter, and remaining ingredients to pan; toss well

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