Linguine With Rach's Cupboard Red Clam Sauce

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Every Day with Rachael Ray
Nutrition per serving    (USDA % daily values)


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Ingredients for 4 servings

Coarse salt

1 pound linguine

3 tablespoons extra-virgin olive oil (EVOO), 3 turns of the pan

1/2 ounce can flat anchovy fillets, drained

1/2 teaspoon crushed red pepper flakes (eyeball it in your palm)

1/4 teaspoon dried oregano leaves (a couple of pinches)

1 teaspoon dried thyme (one-third palmful)

6 garlic cloves, finely chopped

1 small onion, finely chopped

1/2 cup dry red wine (a couple of glugs)

2 14 ounce cans whole baby clams in juice, 1 can drained

1 28 ounce can crushed tomatoes

Salt and freshly ground pepper

1/2 cup chopped flat-leaf parsley (2 handfuls)

Grated lemon zest, for garnish

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