Rachael Ray's Linguine With Red Clam Sauce

Name: Rachael Ray's Linguine With Red Clam Sauce
Prep time: 10 min
Cook time: 20 min
Yield: 1
Ingredients: 1 teaspoon coarse salt; 1 lb linguine; 3 tablespoons extra virgin olive oil, 3 turns of the pan (EVOO); 1 (2 ounce) can flat anchovy fillets, drained; 1/2 teaspoon crushed red pepper flakes, eyeball it in your palm; 1/4 teaspoon dried oregano leaves (a couple of pinches); 1 teaspoon dried thyme (one-third palmful); 6 garlic cloves, finely chopped; 1 small onion, finely chopped; 1/2 cup dry red wine (a couple of glugs); 2 (14 ounce) cans baby clams, in juice, 1 can drained; 1 (28 ounce) can crushed tomatoes; salt & freshly ground black pepper; 1/2 cup chopped flat leaf parsley (2 handfuls); 1 teaspoon rated lemon zest, for garnish

Rachael Ray's Linguine With Red Clam Sauce was pinched from <a href="http://www.food.com/recipe/rachael-rays-linguine-with-red-clam-sauce-170402" target="_blank">www.food.com.</a>

"rach's cupboard red clam sauce. Lots of clams and lots of flavour...."

INGREDIENTS

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1 teaspoon coarse salt

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1 lb linguine

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3 tablespoons extra virgin olive oil, 3 turns of the pan (EVOO)

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1 (2 ounce) can flat anchovy fillets, drained

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1/2 teaspoon crushed red pepper flakes, eyeball it in your palm

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1/4 teaspoon dried oregano leaves (a couple of pinches)

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1 teaspoon dried thyme (one-third palmful)

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6 garlic cloves, finely chopped

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1 small onion, finely chopped

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1/2 cup dry red wine (a couple of glugs)

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2 (14 ounce) cans baby clams, in juice, 1 can drained

•

1 (28 ounce) can crushed tomatoes

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salt & freshly ground black pepper

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1/2 cup chopped flat leaf parsley (2 handfuls)

•

1 teaspoon rated lemon zest, for garnish

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