Linguine Alle Vongole

Step 1

Cook pasta to "al dente" in a large pot of salted ( 2 Tbsp kosher salt per gallon) water.  Chop or slice the garlic cloves.  Finely chop the parsley.  Chop 4 anchovies.  Separate the canned baby clams from their juice, reserving both.

Step 2

In a large pan saute the garlic and anchovies on medium to medium-low heat in a 1/4 cup of olive oil.  Cook until the garlic is golden and the anchovies are slightly dissolved.

Step 3

To the same pan add the clams and the 1/2 cup of white wine.  Turn heat to medium-high and cover.  Remove clams as they open and set aside in a bowl tented with foil to keep warm.

Step 4

After all the clams have opened (discard any that do not open after 7-10 minutes) add the parsley, reserved clam juice, 1/4 cup of pasta water and the 1/2 tsp of red pepper flakes.  Let the sauce thicken slightly for 2-3 minutes.

Step 5

Add the al dente pasta to the sauce and turn heat to medium.  Thoroughly coat the pasta with the sauce for 1 minute.  Add the baby clams to the pasta to heat them through.  Taste test and adjust salt and hot pepper levels if required.

Step 6

Finally add the whole clams to the pasta and mix once more.  Turn the heat off and drizzle a few tablespoons of extra virgin olive oil on top.  If more sauce is needed just add a few ounces of pasta water at a time to get the perfect consistency.  Enjoy!