Anchovies work magic here. Once they melt they will not taste fishy; they’ll taste more like salted nuts, really. Plus, anchovies in any seafood sauce I serve are the secret ingredient that makes the eaters go “Hmm, what is that?” (Don’t tell anyone my secret, k?)

　　

Ingredients

4 servings

　　Salt

　　1 pound linguine

　　3 tablespoons EVOO (extra-virgin olive oil), 3 times around the pan

　　1 tin flat anchovy fillets, 2 ounces, drained

　　1/2 teaspoon red pepper flakes (eyeball it in your palm)

　　1/4 teaspoon dried oregano leaves, a couple of pinches

　　1 teaspoon dried thyme leaves, 1/3 palmful

　　5 to 6 garlic cloves, finely chopped

　　1 small onion, finely chopped

　　1/2 cup dry red wine, a couple of glugs

　　2 14-ounce cans whole baby clams in juice

　　1 28-ounce can crushed tomatoes

　　Black pepper

　　2 handfuls of chopped fresh flat-leaf parsley

　　Lemon zest, for garnish

　　

Step 1

Bring a large pot of water to a boil for the pasta. Salt the water, add the pasta, and cook to al dente.

　　

Step 2

Heat a large, deep skillet over medium-low heat. Add the EVOO, then add the anchovies and melt them into the oil. Next, add the red pepper flakes, oregano, thyme, and garlic. Cook the garlic for a minute, then add the onions, raise the heat to medium, and cook, stirring frequently, for 3 to 4 minutes, until the onions begin to get soft. Add the wine and cook it for a minute, then stir in the clams, adding the juice from one can (drain the other before you add the clams). Stir to combine and cook down the juice a minute or so to concentrate the flavor. Stir in the crushed tomatoes and season with salt and pepper (there’s so much anchovy and clam in this sauce you may not need salt at all—taste to test it).

　　

Step 3

Drain the linguine well and add it to the sauce in the skillet. Add half the parsley and toss the pasta with the sauce. Adjust the salt and pepper and plate the pasta, garnishing it with the extra parsley and a little lemon zest.

　　Rachael Ray Express Lane Meals