A delightful pasta dish featuring linguine tossed in a savory clam and tomato sauce, perfect for a quick and flavorful meal.
Bring a large pot of salted water to a boil and cook the linguine until al dente.
Stir the pasta occasionally to prevent it from sticking together.
In a skillet over medium heat, warm the olive oil and add the anchovy fillets, stirring until they dissolve.
Anchovies dissolve quickly in hot oil, releasing a savory umami flavor.
Add the red pepper flakes, oregano, thyme, and minced garlic to the skillet, cooking until fragrant.
Be careful not to burn the garlic, as it can turn bitter.
Stir in the chopped onion and cook until softened.
Chop the onion finely to ensure it cooks evenly.
Pour in the white wine and let it simmer for a minute to reduce slightly.
Reducing the wine enhances its flavor and removes the alcohol.
Add the clams with their juice and the crushed tomatoes, stirring to combine. Simmer for 5 minutes.
Taste the sauce and adjust seasoning as needed.
Drain the linguine and toss it with the sauce in the skillet.
Reserve some pasta water to adjust the sauce consistency if needed.
Serve the pasta garnished with chopped parsley and a sprinkle of lemon zest.
Add the lemon zest just before serving for a fresh, zesty aroma.
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