• 1/2 pound linguine
  • 1/4 cup extra-virgin olive oil (EVOO)
  • 4-6 cloves garlic, finely chopped
  • 1 tin flat anchovy fillets, drained
  • 4-5 sprigs fresh thyme, leaves stripped (about 2 tablespoons)
  • 1 cup dry white wine
  • 1 15-ounce can whole baby clams
  • Grated zest of 1 lemon
  • 2 tablespoons chopped parsley
  • Salt and freshly ground black pepper to taste
  • Crusty bread


Serves: 4 servings


Put a large pot of water over high heat. When water boils, add salt and pasta. Cook until slightly underdone, about 6-7 minutes.

Meanwhile, heat a large skillet over medium heat. Add EVOO, garlic and anchovies. Cook until anchovies melt into the oil, add thyme and wine. Simmer to reduce, about 1 minute. Stir in clams with their juice and the lemon zest.

Drain pasta, add to skillet and toss with sauce. Cook 2-3 minutes until pasta is al dente and has absorbed some flavor. Add parsley, salt and pepper. Serve with crusty bread for mopping up remaining juices.