Linguine with Clams

Fresh linguine in a creamy clam sauce with parmesan cheese and a hint of lemon.

Recipe:
1 pound linguine
3 tbsp olive oil
1 onion, chopped
4 anchovy fillets, chopped
6 garlic cloves, finely chopped
3/4 tsp red pepper flakes
3/4 tsp dried oregano
1/2 tsp dried thyme
1/3 cup white wine
1/3 cup clam juice
1 (15 oz) can baby clams
2 tbsp unsalted butter
1/3 cup flat leaf parsley, chopped
1/3 cup cream
1/2 cup shaved or shredded parmesan cheese
1/2 lemon
salt/pepper

Start cooking the pasta until it is a little chewy-crunchy-er than al dente.  Reserve some of the pasta water.

In a large pot heat the oil, saute the onion and anchovies until the onion is getting clear/golden and the anchovies are dissolved.  Add garlic, red pepper, oregano, and thyme.  Cook until garlic is fragrant and beginning to color.  Stir in wine and clam juice, cook until reduced by about a third.  Add clams, cook a few more minutes.

Add the pasta and 1/3 cup of the reserved pasta water.  Cook the pasta in the sauce, adding more pasta water as needed until the pasta is perfectly cooked.  Add the cream, cook until coated but not at all dry.  Stir in butter in small pieces, and stir in cheese.  Stir just until it is a creamy cheesy sauce that coats the pasta, but not dry!   Add salt/pepper as needed.  Stir in parsley.  Serve sprinkled with a little lemon juice and red pepper flakes.  Enjoy!!!