Pasta With Anchovy & Clam Sauce

This Pasta With Anchovy & Clam Sauce is a masterclass in umami richness. The anchovies melt away into the butter and olive oil, creating a savory depth that perfectly complements the sweet, briny flavor of fresh clams. Aromatics like garlic, shallots, rosemary, and parsley add layers of herbal brightness to the dish. The white wine deglazes the pan, incorporating all the flavorful fond into a silky sauce that clings beautifully to linguine or spaghetti. Its an elegant yet approachable weeknight dinner that feels luxurious without being overly complicated. Serve immediately for the best texture, garnished with extra parsley and a crack of black pepper.

Cooking Method: Boiling, Stewing

Cuisine: Italian

Courses: Main Courses

Difficulty: Intermediate

Servings: 4

Calories: 724.3

Description

This Pasta With Anchovy & Clam Sauce is a masterclass in umami richness. The anchovies melt away into the butter and olive oil, creating a savory depth that perfectly complements the sweet, briny flavor of fresh clams. Aromatics like garlic, shallots, rosemary, and parsley add layers of herbal brightness to the dish. The white wine deglazes the pan, incorporating all the flavorful fond into a silky sauce that clings beautifully to linguine or spaghetti. Its an elegant yet approachable weeknight dinner that feels luxurious without being overly complicated. Serve immediately for the best texture, garnished with extra parsley and a crack of black pepper.

Ingredients

3 Anchovies; salted whole or
2 Cherrystone Clams; in the s
1/4 cup Olive oil
3 tablespoon Butter
3 cup Garlic; minced
2 Shallots; finely chopped
1/4 cup Parsley; finely chopped pre
1/2 teaspoon Rosemary; chopped
1/2 cup Dry white wine
1 lb Linguine or other pasta
Freshly ground pepper
Red pepper flakes (optional)

Directions

1
If using salted whole anchovies, rinse them under cold running water to remove excess salt and scales. Pull the fillets off the bones, discard the bones, and set the fillets aside.
2
Open the clams, either by steaming or purchasing pre-opened ones. Reserve 1 cup of the clam juice and finely chop the clam meat, setting it aside.
3
Cook the pasta according to package directions in salted boiling water until al dente. Reserve 1/2 cup of pasta water before draining.
4
While the pasta cooks, heat olive oil and butter in a large skillet over medium heat.
5
Add the minced garlic and finely chopped shallots to the skillet. Cook until fragrant and lightly golden, about 2-3 minutes.
6
Add the anchovy fillets to the skillet and stir continuously until they dissolve into the oil and butter, creating a smooth paste.
7
Pour in the white wine and reserved clam juice. Bring the mixture to a boil.
8
Add the chopped parsley, rosemary, and freshly ground pepper. Reduce heat and simmer for 15 minutes to allow flavors to meld.
9
Stir in the chopped clams and cook for another 5 minutes. If the sauce is too thick, add a splash of reserved pasta water.
10
Toss the drained pasta directly into the skillet with the sauce, coating evenly.
11
Serve immediately on warm plates. Offer red pepper flakes on the side if desired, but skip the cheese to let the seafood shine.

Nutrition Facts

Servings 4

Amount Per Serving
Calories 724.3kcal

% Daily Value *
Total Fat 32.5g50%
Saturated Fat 9.8g50%
Cholesterol 101.7mg34%
Sodium 1822.8mg76%
Total Carbohydrate 72.3g25%
Dietary Fiber 4.2g17%
Sugars 2.5g
Protein 35.6g72%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Keywords: anchovy, clams, pasta, italian, seafood, garlic, white wine, sauce, dinner, quick meal, seafood pasta, briny, linguine

Read it online: https://www.chefs-mate.com/recipe/pasta-with-anchovy-clam-sauce/