Served as main course. Non-vegetarian dish.

Italian

3 Anchovies, salted whole or

1/4 cup Parsley, finely chopped

2 Cherrystone Clams

1/2 teaspoon Rosemary, chopped

1/4 cup Olive Oil

1/2 cup dry white Wine

3 Tablespoon Butter

Freshly ground Pepper to test

3 cup Garlic, minced

1 pound Linguine, other Pasta, cook

2 Shallots, finely chopped

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.

Serves: 4

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