Linguine with White Clam Sauce (04.06.15)

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  • 1 pound linguini
  • 2 tablespoons olive oil
  • 2 tablespoons butter
  • 4 cloves garlic, finely chopped
  • 1/2 teaspoon anchovy paste
  • 1 teaspoons dried thyme
  • 2 tablespoons flour
  • 1 cup heavy cream or half and half
  • 1 cup clam juice or chicken stock
  • 2 cans (6.5 ounces) chopped clams
  • 1 teaspoon lemon zest
  • 1/4 cup chopped parsley leaves
  • 1 teaspoon red pepper flakes
  • Salt and Pepper, to taste

Cook linguine according to package directions.

Bring a large, deep frying pan up to medium heat. Add oil, butter, garlic, anchovy paste and thyme. Saute for 3-4 minutes. Whisk in flour, heavy cream or half and half, clam juice or stock.

Stir in clams and lemon zest. Add pasta to the pan; toss with sauce. Cook over medium heat for 2 to 3 minutes. Garnish with parsley and red pepper flakes. Serve immediately.

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