Linguine With Red Clam Sauce

Ingredients

• 1 (16 ounce) package linguine (such as Barilla)
• 3 tablespoons extra-virgin olive oil
• 1 (2 ounce) can anchovy fillets, drained
• 6 cloves garlic, minced
• 1 shallot, minced
• 1 teaspoon kosher salt
• 1/2 teaspoon red pepper flakes
• 1/2 teaspoon dried thyme
• 1/4 teaspoon dried oregano
• 1/4 teaspoon dried basil
• 1 small onion, finely chopped
• 1/2 cup dry red wine
• 2 (14 ounce) cans baby clams, 1 can drained
• 1 (28 ounce) can crushed tomatoes
• Salt and ground black pepper to taste
• 1/2 cup chopped fresh parsley
• 1 teaspoon lemon zest

Directions

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 a large skillet over medium heat and add olive oil. Place anchovies in the hot oil, pressing with the back of a wooden spoon until anchovies are melted in the oil, 2 to 3 minutes. Add garlic, shallot, kosher salt, red pepper flakes, thyme, oregano, and basil; cook for 1 minute. Increase heat to medium-high and cook, stirring frequently, until onion and garlic start to soften, 3 to 4 minutes.

Pour wine over onion mixture and cook 1 to 2 minutes. Mix clams and their juice into onion mixture; cook and stir for 2 to 3 minutes. Stir tomatoes into clam mixture and cook until sauce is heated through, 2 to 3 minutes; season with salt and black pepper. Add linguine and 1/2 of the parsley to sauce and mix. Garnish with remaining parsley and lemon zest.