Linguine with Clam Sauce

This is one of my favorite dishes. I always order this at Italian restaurants but now that I’ve made this at home, I’m not sure if I can keep ordering it, because the recipe is SO EASY. This particular recipe doesn’t use fresh clams so you can whip this up using mostly pantry ingredients. Good quality pasta will give you really starchy pasta water, which I add back into the dish. I only had to buy the pasta ($2.50) and the clams ($4) so this dish was only $1.75 per serving. The parsley and lemon are optional, but both ingredients really give freshness and brightness to a pantry-centric dish.
linguine with clamsLinguine with Clam Sauce
Serves 4
Total Time: 20 minutes

• 1 pound good quality linguine (I use De Cecco)
• Salt and pepper
• 1 tablespoon olive oil
• 1/4 medium yellow onion, small dice
• 2 teaspoons anchovy paste
• 4 cloves garlic, minced or thinly shaved
• 1/2 teaspoon dried thyme leaves
• 1/2 cup dry white wine
• 2 tablespoons unsalted butter
• 1 (15-ounce) can whole baby clams, with their juice
• Handful flat-leaf parsley, chopped
• squeeze of fresh lemon juice

Bring a large pot of water to a boil. Add a large pinch of salt and the linguine and cook to an extra chewy al dente, 7 minutes or so (the linguine will continue to cook in sauce later)

To a large skillet heated over medium heat, add oil and onion, season with salt and pepper and cook until softened. Add anchovy paste, garlic, and thyme; stir paste until it’s broken up. Add wine, butter and clams and their juice. Drain pasta and add it to the clam sauce. Toss and coat the pasta in sauce with clams until the pasta absorbs the flavor and juices, 2 to 3 minutes, adding pasta water if the sauce is too dry. Remove from heat, season generously with salt, add parsley and a squeeze of lemon and serve.

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