Ingredients
30 littleneck clams (the smallest size of quahogs), cleaned and scrubbed; or 1 pint chopped fresh clams from the seafood counter; or 2 cans (6.5 oz.) chopped clams in broth
¼ cup olive oil
4 anchovy fillets or 2 tsp. anchovy paste
2 tbsp. butter
1 small stalk celery, finely chopped
6 cloves garlic, chopped
2 tbsp. fresh thyme leaves
2 tsp. black pepper
1 bay leaf
1 lemon, zested (about 1 1/2 tsp.) and juiced (about 1/4 cup)
¾ cup dry (white) vermouth or white wine
Salt
1 lb. linguine
1 cup mixed fresh flat-leaf parsley leaves and celery leaves, finely chopped
Directions
Step 1
Bring a large pot of water to a boil for the pasta.
Step 2
Shuck and chop the clams and reserve the juices. (You need about 2 cups of clams and juices.)
Step 3
In a deep skillet with a lid, heat the oil, about four turns of the pan, over medium to medium-high. Add the anchovies and stir until they melt into the oil, about 1 minute. Add the butter. When it melts, add the celery, garlic, thyme, pepper, bay leaf, and lemon zest. Swirl the skillet for a minute. Add the vermouth to the sauce. Reduce heat to medium.
Step 4
Salt the boiling water; add the pasta. Cook for about 7 minutes. (It will be slightly undercooked.) Reserve 1 cup of the cooking water. Drain the pasta.
Step 5
Add the lemon juice, pasta, cooking water, and clams with juices to the sauce. Cook, tossing often, until the clams are cooked and the pasta is al dente, about 5 minutes. Mix in the parsley and celery leaves; season with salt.
Step 6
Rach's Tip: Serve this with any type of green salad, such as escarole and fennel with red onion, lemon, and EVOO.
