Traditionally made with fresh clams, this version uses canned ones. Anchovies are key for adding more fresh ocean flavor to the sauce.
Cook linguine according to package directions. Don't forget to generously salt the water. Reserve 1 cup of the cooking water before draining linguine into a colander.
Return cooking pot to burner. Set on medium high heat. Add olive oil to the pan. Add chopped garlic and anchovy fillets. Stir over medium heat for 1-2 minutes and watch the anchovies melt in. Try not to brown the garlic. (It changes the taste of the garlic).
Add the canned clams to the sauce. It should bubble and cook for about 2 minutes more. Squeeze the lemon wedges into the sauce. Avoid seeds.
Add the cooked linguine back to the pot. Sprinkle over the chopped parsley. Stir until the pasta is heated through about 2-3 minutes. If the pasta gets dry or hard to stir, gradually add some of the reserved cooking water to loosen.
Add salt to taste if needed. However, the salted anchovies and seasoned pasta water should be enough salt for the dish.
Serve in the pot on the table and twist a tongful onto a plate. Twirl with a fork and into your mouth. Swirl with a swig of white wine. Let the love begin.
Dish count = cutting board, knife, cooking pot, colander, spatula