Linguine with White Clam & Anchovy Sauce

Sometimes the simplest things in life are the best. Full of fresh simple flavours of the sea, nothing beats a seductive bowl of Linguine alle Vongole Bianco. The classic combination of clams and pasta is traditionally a Neapolitan dish but is also popular throughout Italy, where this fragrant dish can be prepared two ways: rosso, with tomatoes and basil, or bianco, without. In this easy recipe, the linguine is cooked until just al dente — in salty water, of course — then tossed with the sautéed garlic and anchovies, clams, broth, and a handful of fresh herbs until the linguine absorbs the sauce. Add a flurry of chopped parsley at the very end to add a little colour, and serve with a cold glass of white wine for a traditional Neapolitan dish that is simple, delicious, and just about perfect.

Linguine with White Clam Sauce
Serves 4

1 lb linguini
1/4 cup extra-virgin olive oil
6 fillets flat anchovies, chopped
4 cloves garlic, chopped
1 tsp dried thyme leaves
1/2 tsp crushed red pepper flakes
1/2 cup dry white wine
15-oz can whole baby clams, with their juice
Malson salt, to taste
Handful flat-leaf parsley, chopped
1/2 cup grated Parmigiano-Reggiano


In a large pot, bring salted water to a boil and cook the pasta until al dente, then drain and set aside. The linguini will continue to cook in sauce, later. Heat the olive oil in a large pan over medium-high heat, then add anchovies, garlic, thyme and red pepper flakes, and cook until the anchovies unit dissolved. Stir in the wine, then add the clams and their juice, mixing well to combine the flavours. Add the pasta to the sauce, and toss well to combine with a pat of butter. Once warmed through, remove from heat and season with Maldon salt, fresh chopped parsley, and serve with some freshly grated Parmigiano-Reggiano.