Ingredients

1 pound DaVinci Fettuccine
2 tablespoons DaVinci extra virgin olive oil
4 anchovies, packed in oil
3 cloves garlic, minced
2 shallots, minced
1/2 teaspoon red pepper flakes
1 cup dry white wine
18-ounce jar diced tomatoes
3 tablespoons fresh parsley, chopped
1 tablespoon fresh thyme leaves
2 pounds littleneck clams

Directions

1. Bring a large pot of salted water to boil. Add Fettuccine and cook for 3 minutes. The pasta will finish cooking in the sauce. Strain the pasta, reserving 1/2 cup of the pasta water, and set aside.
2. In a very large sauté pan over medium heat, heat oil. Add anchovies, garlic, shallots, red pepper flakes, and a pinch of salt. Sauté for 3 minutes until the anchovies "melt" and the shallots become translucent. Add wine and bring to a boil over medium-high heat. Cook until the wine reduces by half, about 5 minutes. Next, add tomatoes, 2 tablespoons of parsley, thyme, and reserved pasta water. season with a pinch of salt and pepper. Bring to a boil.
3. Add Fettuccine and clams to the sauté pan and cover. Cook for 5 to 7 minutes or until the clams open. Discard any clams that do not open.
4. Garnish with the remaining parsley, a drizzle of extra virgin olive oil, and a pinch of sea salt. Serve immediately.

*This recipe can easily accommodate 6 servings by increasing the clams to 4 pounds.

Products Used