Recipe

Step 1: Bring a large pot of water to a boil, salt the water, and cook the pasta to just shy of al dente.

Step 2: While the water comes to a boil, heat the olive oil in a large pot over medium to medium-high heat. Add the anchovies and melt them into the oil.

Step 3: Add the onions, garlic, and tomatoes to the pot and season with the red pepper flakes, oregano, parsley, and black pepper to taste.

Step 4: Sauté until the tomatoes burst and the onions are soft, 8-10 minutes.

Step 5: Add the wine and reduce for 1-2 minutes, then melt the butter into the sauce and add the clams. Cover the pot and cook the clams until they open, 6-7 minutes.

Step 6: Discard any unopened clams and add the pasta to the pot. Toss the linguine with the sauce for 2-3 minutes so the pasta absorbs the flavours. Add the basil, taste to adjust the seasonings, and serve.

Reprinted with permission from Rachael Ray’s Look + Cook (2010 Clarkson Potter).