linguine with white clam sauce

...or if we're being precise, that's thin wheat spaghetti in the picture. thin wheat spaghetti with white clam sauce doesn't quite have the same ring nor did it have the same taste or texture or joyousness.

it was all i could find in the pantry though.

i must try to be better prepared in the future.

i've gotten quite good at guessing which foods the geek will and will not like and i was quite certain this dish would fall on the dislike list. even the geek agreed with this prediction.

we were both surprised and amazed when he ended up eating an entire serving. i was shocked when he said he really liked it.

i'm still not sure how he came to eat a bowl of this in the first place. he must have been feeling adventurous - or really, really hungry. either way, it's now one of our go-to dinners.

adapted from rachel ray's recipe on foodnetwork.com
serves 4

special equipment
if using fresh clams, you will need a large pan with a tightly fitted lid.

ingredients
1 pound uncooked linguini
1 tin anchovies in olive oil (undrained)
6 cloves garlic, minced
1 teaspoon red pepper flakes
1 cup chicken stock
2 teaspoons fresh tarragon, chopped
1 cup dry white wine (i use a sauvignon blanc)
zest of 1 lemon
2 pounds of cleaned fresh clams (or 1 10-ounce can fancy baby clams with liquid)
flat leaf parsley (optional)
crusty bread (optional but highly recommended)

directions

• following the package instructions, bring a pot of water to boil.
• heat a large pan over medium heat. add the undrained can of anchovies, garlic, and red pepper flakes and cook until the anchovy filets begin to breakdown. in the meantime, add pasta to the boiling water.
• add the tarragon and white wine and cook for 1 minute to reduce the wine.
• add in the chicken broth and bring to a simmer before adding the clams and the lemon zest.
• if using fresh clams, cover and simmer for 4-5 minutes or until clams have opened. (discard any clams that do not open). if using canned clams, add clams with liquid and gently stir to heat through.
• by now the pasta should be al dente, transfer it into the pan and toss with the sauce. allow the noodles to absorb some sauce before serving.
• garnish with parsley, if you'd like.

notes:

no fresh tarragon? use 1.5 teaspoons dried tarragon or thyme instead.

if using fresh clams, check them prior to cooking - they should be tightly closed or close when you gently tap them. discard any that don't close.

for easier eating, i remove most of the clams from their shells before serving.