Linguine & Red Clam Sauce

Ingredients:
½ pound linguine
3 tablespoons olive oil
1 2-ounce tin flat anchovy fillets, drained
½ teaspoon crushed red pepper
¼ teaspoon dried oregano
1 teaspoon dried thyme leaves
5-6 garlic cloves, finely chopped
1 small onion, finely chopped
½ cup dry red wine
2 14-ounce cans whole baby clams in juice; drain one can, leave the juice in one
1 28-ounce can crushed tomatoes
Salt and pepper to taste
½ cup flat-leaf parsley, chopped

Procedure:
Bring a pot of water to boil for the pasta. Salt the water, add the pasta and cook to al dente.

Meanwhile, heat a large skillet over medium-low heat. Add olive oil then add the anchovies and melt them into the oil. Add crushed red pepper flakes, oregano, thyme and garlic. Cook for 1 minute then add the onions. Raise heat to medium and cook, stirring frequently, for 3-4 minutes until onions begin to soften. Add the wine and cook 1 minute, then stir in the clams, adding the juice from 1 can. Stir to combine and cook down for a minute or so to concentrate the flavor. Stir in crushed tomatoes and season with salt and pepper (with so much anchovy and clam you may not need salt at all so taste it first).Bring to a boil until tomatoes are cooked.

Drain linguine well and add it to the skillet. Add half of the parsley and toss the pasta with sauce. Adjust the salt and pepper and plate the pasta, garnishing it with the extra parsley and a little lemon zest.

Yields 4 servings