Recipe information
Yield
4 Servings
Ingredients
5
tablespoons butter
6
caper-wrapped anchovies in oil, drained (1 1/2 tablespoons oil reserved), chopped
5
garlic cloves, finely chopped
2
10-ounce cans baby clams, drained well, juices reserved
3
/4 cup dry white wine
1
/2 cup whipping cream
1
pound spaghettini
1
/2 cup (packed) sliced fresh basil
Lemon wedges
Need to make a substitution?
Preparation
Step 1
Melt butter with anchovy oil in heavy large skillet over medium-high heat. Add chopped anchovy mixture and garlic and sauté 1 minute. Add clam juices and wine; boil 4 minutes to reduce slightly. Mix in cream and clams; set aside.
Step 2
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.