Recipe number 47156 is

Pasta With Anchovy & Clam Sauce *** (Btvc62

The ingredients are:
3 each Anchovies, salted whole or 2 each Cherrystone clams, in the s 1/4 cup Olive oil 3 tbsp Butter 3 cup Garlic, minced 2 each Shallots, finely chopped 1/4 cup Parsley, finely chopped pre 1/2 tsp Rosemary, chopped 1/2 cup Dry white wine 1 each Freshly ground pepper to tas 1 lb Linguine , other pasta, coo

The recipe yield is:
4 Servings

If salted whole anchovies are used, wash them in cold running water to remove most of the external salt and any tiny scales that may be present. Use the fingers to pull the fillets from the bone. Discard the bones. Set the fillets aside. Open the clams or have them opened and reserve both the clams and 1 cup of clam juice. Finely chop the clams and set aside. Heat the oil and butter in a skillet. Add the garlic and shallots and cook until light brown. Add the anchovies and stir until they dissolve. Add the parsley, rosemary, reserved clam juice and white wine and bring to a boil. Add pepper and a tiny bit of salt and simmer 15 minutes. Add the chopped clams and cook 5 minutes. Serve piping hot over the freshly cooked pasta. Serve red pepper flakes on the side, if desired, but no cheese. Rita in Scottsdale 09/28 11:04 pm FROM: RITA TAULE (BTVC62A)

Main Dish; Pasta; Italian

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