Linguine pasta in clam sauce

Ingredients:

• 450 g of linguine pasta
• 1/4 cup olive oil, 4 turns of the pan
• 6 anchovy fillets, chopped
• 4 cloves garlic, chopped
• 1 teaspoon dried thyme
• 0.5 - 1 tsp. crushed red pepper flakes
• 0.5 cups dry white wine, 2 turns of the pan
• 1 can (425 g) canned whole clams in their own juice
• A handful of parsley, chopped

Preparation:

1. Bring a large pot of water to a boil. Add salt and linguine and cook until al dente, about 7 minutes. The pasta will continue to cook in the sauce later. Heat a large skillet over medium heat, add olive oil, anchovies, garlic, thyme, and red pepper flakes. Cook until the anchovies are melted in the oil and completely broken down.
2. Add the wine to the pan and shake it. Add the clams with their juices. Drain the pasta and add it to the clam sauce. Stir to coat the pasta with the sauce until it absorbs the flavors and juices, 2-3 minutes. Remove from heat, season with salt, sprinkle with parsley, and serve.