How To: Master Linguine and Clams 🍝 ⁠| Rachael Ray #RRatHome

Heat good olive oil and a little butter in a pan over low heat, then increase the heat slightly.

Add garlic and anchovies to the pan, allowing them to melt into the oil.

Cover the pan briefly to help the anchovies dissolve into the fat.

Prepare a large pot of salted water for cooking the pasta.

Once the oil is ready, add dry vermouth to the pan and stir.

Add lemon zest and thyme to the mixture.

Add Calabrian chili paste for heat, adjusting to taste.

Soak clams in ice water twice to remove grit before cooking.

Add clams to the pan about five minutes before serving, cover, and shake the pan to help them open.

Once the clams have opened, add lemon juice to the sauce.

Add a bit of the starchy cooking liquid from the pasta to the sauce.

Toss the hot pasta back into the pot with the sauce and clams, adding more olive oil or butter as desired.

Season the pasta with flat leaf parsley and chopped celery tops before serving.

Equipment Needed

Spice Level:

Dietary

Allergens