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Rachael Ray's Linguine With Red Clam Sauce



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Ingredients for 4 servings

salt & freshly ground black pepper

1 teaspoon dried thyme (one-third palmful)

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

6 garlic cloves , finely chopped

1 (2 ounce) can flat anchovy fillets , drained

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

1 teaspoon coarse salt

1 teaspoon rated lemon zest , for garnish

1 lb linguine

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

1 (28 ounce) can crushed tomatoes

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

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

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

1 small onion , finely chopped

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