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Pasta With Anchovy & Clam Sauce

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      Title: PASTA WITH ANCHOVY & CLAM SAUCE
 Categories: Main dish, Pasta, Italian
      Yield: 4 Servings
 
      3    Anchovies; salted whole or
      2    Cherrystone clams; in the s
    1/4 c  Olive oil
      3 tb Butter
      3 c  Garlic; minced
      2    Shallots; finely chopped
    1/4 c  Parsley; finely chopped pre
    1/2 ts Rosemary; chopped
    1/2 c  Dry white wine
           Freshly ground pepper to tas
      1 lb Linguine ; other pasta, coo
 
  If salted whole anchovies are used, wash them in cold running water to
  remove most of the external salt and any tiny scales that may be
  present. Use the fingers to pull the fillets from the bone. Discard
  the bones.
   Set the fillets aside.  Open the clams or have them opened and
  reserve both the clams and 1 cup of clam juice. Finely chop the clams
  and set aside.  Heat the oil and butter in a skillet. Add the garlic
  and shallots and cook until light brown.  Add the anchovies and stir
  until they dissolve.  Add the parsley, rosemary, reserved clam juice
  and white wine and bring to a boil.  Add pepper and a tiny bit of
  salt and simmer 15 minutes.  Add the chopped clams and cook 5
  minutes. Serve piping hot over the freshly cooked pasta. Serve red
  pepper flakes on the side, if desired, but no cheese.
 
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