Linguine with White Clam Sauce

Ingredients

• 6 fillet anchovy 
• 19.5 oz clams drained chopped canned ()
• 1 pinch pepper red crushed
• 0.3 cup parsley fresh chopped
• 4 large cloves garlic minced
• 1  juice of lemon finely grated
• 1 pound pasta 
• 0.3 cup olive oil 
• 0.5 teaspoon oregano dried
• 6 servings salt and pepper 
• 2 tablespoons butter unsalted
• 3 tablespoons wine 

Equipment

• frying pan
• pot

Directions

1. Bring a large pot of salted water to a boil. Cook linguine until 2 minutes short of aldente, about 8 minutes, or as package label directs.
2. While pasta is cooking, warm olive oil and butter in a large skillet over medium-high heat until butter melts.
3. Add anchovies, garlic and crushed red pepper, if desired, and cook, stirring, until anchovies melt, about 1 minute.
4. Add lemon zest and juice, oregano, wine, half of parsley and clam juice. Bring to a boil and cook until thickened, stirring occasionally, about 7 minutes.
5. Add clams; stir for 1 minute.
6. Reserve 1 cup of pasta cooking water.
7. Drain pasta and add to skillet along with remaining parsley, tossing until pasta has absorbed most of the sauce, 2 to 3 minutes.
8. Serve immediately. (If sauce is too thick, add a splash of pasta cooking water and toss.)