with a white wine clam sauce.
1/4 cup extra-virgin olive oil
1 teaspoon red pepper flakes
4 to 6 cloves garlic, finely chopped
1 tin flat fillet of anchovies, drained 6 or 7 fillets
2 tablespoons fresh thyme leaves, 4 or 5 sprigs stripped
or 1 1/2 teaspoons dried
1 cup dry white wine
1 cup clam juice or chicken stock
1 can (15 ounces) fancy whole baby clams
1 lemon, zested
1 pound capellini, slightly undercooked, about 6 to 7 minutes
1/4 cup chopped parsley leaves
Lots of black pepper and some coarse salt Crusty bread, for mopping
Heat a large deep skillet over medium heat.
Add extra-virgin olive oil, 4 turns of the pan in a slow stream,
red pepper flakes, garlic and anchovies
and cook until anchovies melt into the oil.
Add thyme and wine.
Reduce wine 1 minute.
Add clam juice or stock,
clam juice will give the dish a stronger clam flavor,
chicken stock will give it a buttery personality.
Stir in clams and lemon zest.
Add to skillet and toss with sauce 2 to 3 minutes,
until pasta is al dente and has absorbed some of the sauce and flavor.
Add parsley, pepper and salt, to your taste
and serve with bread for mopping up remaining juices.