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Ingredients

1 (16 ounce) package linguine (such as Barilla®) 3 tablespoons extra-virgin olive oil 1 (2 ounce) can anchovy fillets, drained 6 cloves garlic, minced 1 shallot, minced 1 teaspoon kosher salt ½ teaspoon red pepper flakes ½ teaspoon dried thyme ¼ teaspoon dried oregano ¼ teaspoon dried basil 1 small onion, finely chopped ½ cup dry red wine 2 (14 ounce) cans baby clams, 1 can drained 1 (28 ounce) can crushed tomatoes salt and ground black pepper to taste ½ cup chopped fresh parsley 1 teaspoon lemon zest

Nutrition Info

446.1 calories carbohydrate: 53.2 g cholesterol: 70.4 mg fat: 9 g fiber: 3.4 g protein: 35.4 g saturatedFat: 1.3 g servingSize: - sodium: 722.8 mg sugar: 5 g transFat: : - unsaturatedFat: : -

Bring a large pot of lightly salted water to a boil. Cook linguine at a boil until tender yet firm to the bite, about 11 minutes, drain.
Heat a large skillet over medium heat and add olive oil. Place anchovies in the hot oil, pressing with the back of a wooden spoon until anchovies are melted in the oil, 2 to 3 minutes. Add garlic, shallot, kosher salt, red pepper flakes, thyme, oregano, and basil, cook for 1 minute. Increase heat to medium-high and cook, stirring frequently, until onion and garlic start to soften, 3 to 4 minutes.
Pour wine over onion mixture and cook 1 to 2 minutes. Mix clams and their juice into onion mixture, cook and stir for 2 to 3 minutes. Stir tomatoes into clam mixture and cook until sauce is heated through, 2 to 3 minutes, season with salt and black pepper. Add linguine and 1/2 of the parsley to sauce and mix. Garnish with remaining parsley and lemon zest.

8 servings

This recipe is awesome and we love to throw it together when we're craving some seafood and pasta!