Impress your dinner guests with this Garlic-Clam Linguini that tastes like it's straight from a kitchen in Florence. This dish takes 30 minutes and packs a ton of flavor into each bite!
4-6 cups of water
1 lb. DaVinci Linguini
1/4 cup DaVinci Extra Virgin Olive Oil
1 tsp. red pepper flakes
4 cloves garlic, finely chopped
1 tin Reese Flat Anchovies, drained
2 tbsp. fresh thyme leaves or 1 1/2 tsp. dried Italian seasoning
1 cup Reese White Cooking Wine
1 cup chicken stock
1 can Reese Petite Smoked Clams
1 lemon, zested
1/4 cup chopped parsley leaves
Salt and pepper, to taste
In a medium pot, boil 4 - 6 cups of water.
Add pasta to water and cook for 6-7 minutes or until very al dente.
In a large deep skillet, drizzle olive oil to coat the pan on medium heat.
Combine red pepper flakes, garlic, and anchovies in skillet. Cook until anchovies melt into the oil.
Add wine and reduce for 1 minute.
Pour in stock, and stir in clams and lemon zest.
Add pasta to skillet and toss with sauce for 2-3 minutes until evenly coated with flavor.
Add parsley, pepper, and salt, to taste.
Serve with bread.