Title: Pasta with Anchovy and Clam Sauce
Categories: Entree Pasta European
Yield: 4 Servings
| 3 | | Anchovies; salted whole or |
| 2 | | Cherrystone clams; in the s |
| 1/4 | c | Olive oil |
| 3 | tb | Butter |
| 3 | c | Garlic; minced |
| 2 | | Shallots; finely chopped |
| 1/4 | c | Parsley; finely chopped pre |
| 1/2 | ts | Rosemary; chopped |
| 1/2 | c | Dry white wine |
| | | Freshly ground pepper to tas |
| 1 | lb | Linguine ; other pasta, coo |
If salted whole anchovies are used, wash them in cold running water to
remove most of the external salt and any tiny scales that may be present.
Use the fingers to pull the fillets from the bone. Discard the bones.
Set the fillets aside. Open the clams or have them opened and reserve
both the clams and 1 cup of clam juice. Finely chop the clams and set
aside. Heat the oil and butter in a skillet. Add the garlic and shallots
and cook until light brown. Add the anchovies and stir until they
dissolve. Add the parsley, rosemary, reserved clam juice and white wine
and bring to a boil. Add pepper and a tiny bit of salt and simmer 15
minutes. Add the chopped clams and cook 5 minutes. Serve piping hot over
the freshly cooked pasta. Serve red pepper flakes on the side, if desired,
but no cheese.