Jimmy’s Spaghetti With White Clam Sauce

by Annie Bernstein


  • 24 Cherrystone or 36 Littleneck clams
  • 1/4 cup olive oil
  • 1/2 stick butter
  • 1 tin filleted anchovies
  • 8 cloves garlic, coarsely minced
  • 1 teaspoon crushed red pepper
  • 1 teaspoon dried oregano
  • 1 teaspoon dried thyme
  • 1 cup dry white wine or dry vermouth
  • 1 pound spaghetti
  • 2 tablespoons chopped, fresh flat leaf parsley
  • Salt

Bring a pot of salted water to boil. Meanwhile, shuck clams, saving clam juice in a small bowl. Coarsely chop clams and set aside.
Heat olive oil and butter in a large saucepan over medium heat and add anchovies, stirring until they start to break apart. When anchovies have softened, add garlic, red pepper, oregano and thyme, and sauté until garlic softens. Reduce heat, add white wine or vermouth and simmer for five minutes.
Once the water is at a boil, add spaghetti. After about five minutes, heat clam sauce in saucepan on high heat. Let the sauce reduce for two minutes, and then stir in clams.
As clams begin to open, and while spaghetti is still al dente, transfer spaghetti to saucepan and toss to coat with sauce. Add water from pot, if necessary, to coat pasta. Cook spaghetti another minute, then add parsley and salt, and toss.

Yield: 4 servings