Linguine With White Clam Sauce

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Rachael Ray
Nutrition per serving    (USDA % daily values)
CAL
498
FAT
52%
CHOL
18%
SOD
44%

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Ingredients for 4 servings

1/2 pound linguine

1/4 cup extra virgin olive oil (EVOO)

4-6 cloves garlic, finely chopped

1 tin flat anchovy fillets (6 fillets), drained

4-5 sprigs fresh thyme, leaves stripped (about 2 tablespoons)

1 cup dry white wine

1 can whole baby clams (15 ounces), with their juice

Grated zest of 1 lemon

2 tablespoons flat leaf parsley, chopped

Salt and freshly ground black pepper to taste

Crusty bread

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