Linguine with Clams

I do spend a lot of time trying to think up new ideas for dinner.  I am a huge fan of strange combinations that don’t seem like they would work together but magically do somehow.  This involves eating a lot of combinations that don’t work to come up with the rare magical one.
However, some nights I just want a classic (and it’s much easier on my palate and my overworked brain).  Linguine with clams is a dish that deserves the title of classic.  There is something great about tender pasta with a little butter, garlic, and clams.  Simple and delicious.  Dinner can easily be on the plate in less than 30 minutes.
Now after this traditional use for clams, look out for my nontraditional way of how I used up the rest of my extra clams soon…
From Cinnamon Freud

4 ounces linguine
1/2 teaspoon olive oil
4 cloves garlic, minced
1/4 teaspoon anchovy paste
6 ounces canned clams with juice
1/2 teaspoon dried thyme
2 tablespoons butter


Cook linguine until al dente, according to instructions.  Drain and set aside.

Heat a medium saucepan over medium heat.  Add olive oil, then garlic.  Cook until golden brown and fragrant, about 1-2 minutes.  Add anchovy paste, clams, and thyme.  Bring to a simmer and let cook for 10 minutes.  Add linguine and toss.  Add butter and let cook for 2-3 minutes.  Serve warm.

Serves 2.

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