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Cooked by: Chef / Last Modified: 3/24/2004 / Base: Seafood / Difficulty: Easy / Preparation Time: 10-30 Minutes / Number of Servings: 4 |
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Directions: * Reserve 1-1/2 tablespoons anchovy oil.
Melt butter with anchovy oil in heavy large skillet over medium-high heat. Add chopped anchovy mixture and garlic and saute 1 minute. Add clam juices and wine; boil 4 mintues to reduce slightly. Mix in cream and clams; set aside.
Cook pasta in pot of boiling salted water until tender but still firm to bite. Drain. Return pasta to same pot. Add sauce; toss over medium-high heat until sauce coats pasta thickly, about 5 minutes. Mix in basil; season with salt and pepper. Serve with lemon wedges.
Ingredients:
5 Tablespoon(s) butter
6 caper-wrapped, drained, chopped* anchovy fillet
5 finely chopped garlic
2 (10 oz) (drain, reserve juices) baby clams
3/4 Cup(s) dry white wine
1/2 Cup(s) whipping cream
1 thin spaghetti
24 Teaspoon(s) (packed) sliced fresh basil
1 lemon,cut in wedges |
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