A super easy, yet extremely flavorful pasta dish! Your tastebuds will be bursting with excitement.
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.
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