FLO'S LINGUINI AND CLAM SAUCE

Tasty easy recipe from Flo.

"I add a pound of frozen clam meat to really up the clam flavor and only use clam juice. Adjust the red pepper flakes to your taste for heat."

INGREDIENTS:

1 pound linguini

Salt

1/4 cup extra-virgin olive oil, 4 turns of the pan

6 fillets flat anchovies, chopped

4 cloves garlic, chopped

1 teaspoon dried thyme leaves

1/2 to 1 teaspoon crushed red pepper flakes

1/2 cup dry white wine, 2 turns of pan

1 (15-ounce) can whole baby clams, with their juice

Handful flat-leaf parsley, chopped

DIRECTIONS:

Bring a large pot of water to a BOIL. ADD salt and the linguini and cook to an

extra chewy al dente, 7 minutes or so. 

The linguini will continue to cook in sauce, later.

To a large skillet heated over medium heat, ADD oil, anchovies, garlic, thyme

and red pepper flakes. 

COOK TOGETHER until anchovies melt into oil and break up completely. 

ADD wine to the pan and give the pan a shake. 

ADD clams and their juice (see Flo's note)

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. 

Remove from heat and season with salt, add parsley and serve.

Recipe courtesy of Rachael Ray/foodnetwork