This is such a delicious recipe. Don't be afraid of all of the garlic -- using both smashed and minced garlic infuses the sauce with more complex flavor. Also, don't be afraid of the anchovies.
1 lb whole wheat noodles (linguine or spaghetti)
1 jar clam juice
1 lg can of clams in juice
1 c white wine
1/4 c olive oil
5 smashed cloves of garlic
5 minced cloves of garlic
1/2 t red pepper flakes
1 tin of flat anchovies or 2 t of anchovy paste
1 t lemon peel/zest
salt
freshly ground pepper
1/2 c chopped fresh parsley
fresh parmesan cheese
Set a pot of salted water to boil. Heat olive oil in large skillet over medium heat. Add smashed garlic cloves and anchovies. When the anchovies have melted into the oil, add the minced garlic and red pepper flakes. Stir for about a minute and add the white wine. Let the wine reduce by half; then, turn the heat down to low. Add clam juice and lemon zest. Add pasta to boiling water and cook for the minimum of cooking time 6-7 minutes. Add clams and their juice to the skillet. Drain pasta and add to the skillet. Toss the pasta with the sauce for a couple of minutes for the noodles to finish cooking to al dente. Add parsley, fresh ground pepper and salt to taste.
Turn pasta out into pasta bowl and top with parmesan curls. Serve with crusty bread to sop up all the goodness.
