Garlic-Clam Sauce Over Linguini with Anchovy & Reese White Cooking...
Preparation Time: 10 min
Cooking Time: 20 min
Serves 4
INGREDIENTS
- 1 tin Reese Flat Anchovies, drained
- 1 cup Reese White Cooking Wine
- 1 can Reese Baby Smoked Clams
- 1 lb. DaVinci Linguine
- ¼ cup DaVinci Extra Virgin Olive Oil
- 4-6 cups of water
- 1 tsp. red pepper flakes
- 4 cloves garlic, finely chopped
- 2 tbsp. fresh thyme leaves or 1½ tsp. dried Italian seasoning
- 1 cup chicken stock
- 1 lemon, zested
- ¼ cup chopped parsley leaves
- Salt and pepper, to taste
DESCRIPTION
Impress your dinner guests with this Garlic-Clam Linguini that tastes like it’s straight from a kitchen in Florence. This dish takes 30 minutes and packs a ton of flavor into each bite!
DIRECTIONS
1. In a medium pot, boil 4 – 6 cups of water.
2. Add pasta to water and cook for 6–7 minutes or until very al dente.
3. In a large deep skillet, drizzle olive oil to coat the pan on medium heat.
4. Combine red pepper flakes, garlic, and anchovies in skillet. Cook until anchovies melt into the oil.
5. Add thyme.
6. Add wine and reduce for 1 minute.
7. Pour in stock, and stir in clams and lemon zest
8. Drain pasta.
9. Add pasta to skillet and toss with sauce for 2–3 minutes until evenly coated with flavor.
10. Add parsley, pepper, and salt, to taste.
11. Serve with bread.
2. Add pasta to water and cook for 6–7 minutes or until very al dente.
3. In a large deep skillet, drizzle olive oil to coat the pan on medium heat.
4. Combine red pepper flakes, garlic, and anchovies in skillet. Cook until anchovies melt into the oil.
5. Add thyme.
6. Add wine and reduce for 1 minute.
7. Pour in stock, and stir in clams and lemon zest
8. Drain pasta.
9. Add pasta to skillet and toss with sauce for 2–3 minutes until evenly coated with flavor.
10. Add parsley, pepper, and salt, to taste.
11. Serve with bread.