With the temperature slowly declining, I was hankering for something hot and comforting. The only thing I don’t like about this recipe is how fast you can cook it, but on a week night sometimes that’s necessary. Dinner in 15 minutes without the help of a slow cooker. Recipe courtesy of Food Network.
Ingredients
Kosher salt
12 ounces linguine
3 tablespoons extra-virgin olive oil
3 cloves garlic, thinly sliced
2 anchovy fillets
½ teaspoon red pepper flakes
½ teaspoon dried oregano
½ cup dry white wine
1 28 -ounce can whole San Marzano tomatoes, crushed by hand
1 ¼ pounds littleneck clams (about 16), scrubbed
12 ounces chopped clams (drained if canned)
½ cup chopped fresh parsley
What To Do
Bring a large pot of salted water to a boil. Add the pasta and cook as the label directs; drain and set aside.
Meanwhile, heat 2 tablespoons olive oil in a large deep skillet over medium-high heat. Add the garlic, anchovies, red pepper flakes, oregano and ¼ teaspoon salt and cook, stirring occasionally, until the garlic is lightly golden, about 1 minute. Add the wine and cook until reduced by half, about 3 minutes. Add the tomatoes and cook, stirring occasionally, until the sauce thickens slightly, 5 to 7 minutes.
Add the whole clams; cover and cook until they just begin to open, about 3 minutes. Add the chopped clams and parsley; continue cooking, covered, until the whole clams are fully opened, about 3 more minutes (discard any that do not open). Add the pasta and the remaining 1 tablespoon olive oil; toss to combine. Season with salt.