1. Heat a large deep skillet over medium heat. 2. Add extra-virgin olive oil, 4 turns of the pan in a slow stream, red pepper flakes, garlic and anchovies and cook until anchovies melt into the oil. 3. Add thyme and wine. Reduce wine 1 minute. 4. Add clam juice or stock, clam juice will give the dish a stronger clam flavor, chicken stock will give it a buttery personality. 5. Stir in clams and lemon zest. 6. Drain pasta. 7. Add to skillet and toss with sauce 2 to 3 minutes, until pasta is al dente and has absorbed the sauce and flavor. 8. Add parsley, pepper and salt, to your taste and serve with bread for mopping up remaining juices. ---------------------------------------------------------------------------
Nutrition
Ingredients
