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Author Notes: It wasn't until i moved to RI that i discovered the lovely combination of littlenecks and pasta. —bettybites
- 12 littlenecks
- 1 pkg linguine
- 1 teaspoon anchovy paste
- 2-6 cloves garlic (depending on how much you like...i like a lot!)
- 1 cup dry white wine
- 1 cup clam juice
- olive oil to saute garlic
- couple pinches of crushed red pepper
- salt and pepper
- chopped parsley
- good parm cheese
- chop or press garlic cloves and set aside
- cook pasta in salted water until al dente or just under...don't overcook
- when pasta is done, drain and reserve some cooking liquid, set aside
- meanwhile, saute garlic in a little olive oil just for a minute
- add anchovy paste, crushed red, salt and pepper to taste and saute a bit more making sure garlic doesn't burn
- add wine and clam juice. you can also just use wine or just clam juice, or a little less of each. My quantities are on the high end so as to have enough sauce for all that pasta!
- add rinsed littleneck clams and bring temp to med/med-high and cover for 7 minutes...no peeking!
- If you cooked the pasta under, you can give it a toss with the hot necks and sauce, otherwise I plate the pasta first, and when the clams are done i place 6 around the outer edges of the pasta bowl, then pour sauce over pasta. Garnish with parsley and fresh grated parm chz
- This recipe was entered in the contest for Your Best Seafood Pasta
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