Ditalini’s Linguini w/White Clam Sauce

• 1/4 cup olive oil
• 1 tsp red pepper flakes
• 4-6 cloves garlic, chopped
• 1 small can anchovy filets
• 2 tbsp fresh thyme (1 1/2 tsp dried)
• 1 cup dry white wine
• 1 cup clam juice
• 2 cans whole baby clams
• zest of 1 lemon
• 1/4 cup parsley, chopped
• 1 lb linguini
• salt & pepper to taste

Directions

At medium heat, add olive oil to skillet. Add pepper flakes, garlic, and anchovies. Cook until anchovies dissolve. Add thyme and wine, reduce a bit. Add clam juice, stir in clams, lemon zest. Drain cooked linguini, add to skillet and toss until well mixed. Add parsley, ground black pepper and salt to taste. Serve with crusty bread.