Good accompaniments to this Sicilian-style pasta are an arugula and fig salad, breadsticks, and gelato with amaretti.
Recipe information
Yield
Makes 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
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.
