Ingredients

• 12 fresh clams, raw and scrubbed
• ½ lb salted butter
• 8 canned anchovies, minced
• 4 oz canned chopped clams (do not drain)
• 2 Tbsp garlic, peeled and minced
• 8 oz clam juice
• 8 oz dry white wine
• Salt and black pepper, to taste
• 1 lb linguine pasta, cooked al dente
• 1 Tbsp fresh parsley, chopped
• 1 tsp crushed red pepper flakes (optional)

Instructions

1. Cook the Pasta:
   Bring a large pot of salted water to a boil. Cook the fettuccine according to package directions until al dente. Drain and set aside.
2. Start the Sauce:
   In a large sauté pan over medium heat, melt the butter. Add the garlic, minced anchovies, fresh clams, and canned chopped clams (with their juice). Sauté for about 2 minutes, stirring gently, until fragrant.
3. Deglaze & Reduce:
   Pour in the clam juice and white wine. Bring to a gentle simmer and cook for 2–3 minutes, allowing the flavors to meld and the sauce to slightly reduce. Season with salt and black pepper to taste.
4. Finish with Pasta:
   Add the cooked linguine directly to the pan. Toss well to coat the pasta evenly in the sauce.
5. Garnish & Serve
   Remove from heat and finish with chopped parsley and crushed red pepper flakes, if desired. Serve immediately.
6. Finish & Serve:
   Stir in the Parmesan cheese and parsley. Taste and adjust seasoning if needed. Serve immediately with extra Parmesan on top.