Linguine with Garlicky White Clam Sauce
Linguine is dressed with a clam sauce made from canned clams and their juices, wine, anchovies, and garlic for a quick and passably elegant pasta dish.
Bring a large pot of lightly salted water to a boil.
Cook linguine at a boil until tender yet firm to the bite about 11 minutes; drain.
Heat olive oil in a large skillet over medium-high heat.
Cook anchovies in the skillet until they dissolve into the oil about 5 minutes; add garlic and continue cooking until it is lightly browned 2 to 3 minutes.
Melt butter into the anchovies mixture.
When the butter begins to bubble stir parsley oregano red pepper flakes and black pepper into the butter mixture; cook to soften the parsley about 1 minute.