From your Pantry Linguini with Clam Sauce
Nothing beats fresh ingredients, but there are just some days when a trip to the store is nearly impossible and I like to keep on hand basic staples which allow me to throw together a meal in a snap. Those kinds days call for pantry pasta dinner and this linguini with clam sauce is my favorite. This quick dinner is not only delicious, but it comes completely out of your pantry with the exception of the optional fresh parsley. These are ingredients that you can keep on hand for a quick and satisfying meal any day of the week even on the days that you have time to make it to the store!
1 pound dried linguini
1/4 cup Milanese Gremolata Olive Oil 6 fillets flat anchovies
4-5 cloves garlic, chopped
1 tsp dried thyme leaves
1/2 to 1 tsp crushed red pepper flakes
3/4 cup white wine
1 (15-ounce) can whole baby clams, with juice
1/4 cup grated Parmesan Cheese
1/2 cup flat-leaf parsley, chopped (optional)
salt and pepper to taste
Bring a large pot of salted water to a boil. Add linguini and simmer for about 7 minutes. You want the pasta to be an extra chewy al dente, because it will continue to cook in the clam sauce, later. In a large skillet heated over medium heat, add the Milanese Gremolata Olive Oil, anchovies, garlic, thyme and red pepper flakes. Cook together and break up the anchovies until they melt into oil completely. Add the white wine to the pan and give it a stir. Add clams and their juice. Stir in Parmesan Cheese. Drain pasta and add it to the clam sauce. Toss and coat the pasta in sauce with clams until the pasta absorbs the flavor and juices, 2 to 3 minutes. Remove from heat and season with fresh cracked pepper and stir in fresh chopped parsley.