| Linguine | 1/2 lb. | |
| Extra Virgin Olive Oil | 1/3 cup | |
| Garlic | 5 cloves, minced | |
| Anchovy Fillets | 6 | |
| Dry White Wine | 1 cup | |
| Clams w/Juice | 1 can (15 oz) | |
| Lemon Zest | 1 | |
| Salt & Pepper | To taste | |
| Parsley | 2 tbsp. |
Place a large pot of salted water over high heat.
Once water is boiling, add linguine, cook until slightly underdone, about 7 minutes, then drain.
In another large skillet over medium heat, add in the olive oil, garlic, and anchovies and cook until the anchovies have melted into the oil.
Add wine, then simmer for about 3 minutes.
Stir in clams (with juice) and lemon zest.
Add linguine to skillet and toss with sauce for about 4 minutes, or until pasta is al dente and has soaked in some of the sauce.
Add parsley, salt, pepper, enjoy.
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