This is a real pantry meal, as I usually have most if not all of these ingredients stashed on the shelves-cans of delicate baby clams, bottles of clam broth, little tins of anchovies, and pasta. Cooking the linguine in clam broth intensifies the flavor ten fold and pulls the whole dish together in no time flat. I sprinkle some toasted bread crumbs mixed with fresh parsley over the dish and Bam! It's ready.
Any night linguine with clam sauce
For the toasted bread crumbs
1 cup fresh bread crumbs
2-3 tablespoons olive oil
1/2 cup chopped parsley
For the linguine with clam sauce
1/4 cup olive oil
6 anchovy fillets
2-4 cloves of garlic, minced
pinch of crushed red pepper flakes
1/2 cup white wine
32 ounces clam broth
two 10-ounce cans baby clams
1 pound linguine
for the toasted bread crumbs, toss the bread crumbs with the olive oil, and salt and put in a sauté pan over medium-high heat. Stir breadcrumbs and watch until they turn a lovely golden color and dry out a bit. About 10 minutes. Set aside to cool. Once cool toss bread crumbs with parsley.
For the linguine with clam sauce, heat the olive oil in a large deep skillet over medium-high heat. Add the anchovies and stir with a wooden spoon until they melt into the oil. Add the garlic and red pepper flakes, and stir for a minute. Increase the heat to high, pour in the wine, clam broth, and the broth from the baby clams, cover, and cook until it comes to a boil. Add the linguine, and cook for about 10 minutes. Add the clams and continue to cook until the pasta has absorbed most of the broth. Season to taste. Sprinkle each plate of pasta with the toasted bread crumbs and parsley.