Linguine with White Clam Sauce

Serves 2
Very good, very fast, particularly if you have left over pasta.

8 ounces linguine
2 tbsp. extra virgin olive oil
2 garlic cloves, chopped
2 (6 ½ oz) cans chopped clams in juice
2 anchovy fillets, mashed to a paste
¼ cup whipping cream
½ tsp. dried oregano
1 tsp. fresh parsley (preferably Italian flat leaf), chopped
salt and pepper to taste
Cook pasta according to package directions, but just until al dente. Drain and reserve the pasta. While the pasta is cooking, heat the oil in a heavy skillet over medium- high heat. Add the garlic and anchovy and sauté until fragrant but not browned. Add the clams with juice, oregano, cooked (or left over) pasta and whipping cream. Toss until the sauce is thick enough to coat the pasta. Season with salt and pepper to taste. Plate the linguine and garnish with parsley. Lower the lights, put on some Italian music. Serve with warm Italian bread and a dry white wine. Delizioso!

TG
10/08