Dys - I found the book w/the good pasta/clam sauce recipe

I finally unpacked my cookbooks, so I can post the exact recipe.

from the New York Times Internation Cookbook, 1971 edition
by Craig Claiborne
Words in italics are mine - Osso



Spaghetti with Anchovy and Clam Sauce

3 salted whole anchovies or 8 canned flat anchovy fillets (I use less, 3 or 4)
2 dozen cherrystone clams in the shell (I used canned, separating clams from the juice. I usually have some bottled clam juice in the refrigerator, and use it along with the juice from the can to make up one cup.)
1/4 cup of olive oil
3 tablespoons of butter
3 garlic cloves, finely minced
2 shallots, finely chopped
1/4 cup finely chopped parsley, preferably Italian
1/2 teaspoon chopped rosemary
1/2 cup dry white wine
freshly ground pepper
Salt (very little, since the clam juice and anchovies add plenty of salt) - I don't add any
Freshly ground pepper.
1 pound of spaghetti, cooked to desired degree of doneness. (I usually use a 1/2 pound, but make the same amount of sauce)
Hot chili flakes (optional) - I always add them

1. 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 bones, discard bones, set fillets aside.

2. Open the clams or have them opened and reserve both the clams and one cup of clam juice. Finely chop the clams (there will be about three- quarters cup) and set aside.
(or open can, separate juice, as noted above)

3. Heat the oil and butter in a skillet. Add the garlic and shallots and cook until lightly browned. 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 to taste. (I add red pepper flakes here too.)
Simmer about fifteen minutes.

4. Add the chopped clams. If they are fresh clams, cook five minutes. If canned, don't cook any further, they will warm in the sauce.
Serve piping hot over the freshly cooked spaghetti.
Serve hot pepper flakes on the side, if desired, but no cheese.
(I make the sauce first, let it sit while spaghetti cooks; when the spaghetti is al dente, I quickly turn up the sauce to heat a little more, drain the pasta, and put it in the pan with the sauce, tossing it, then turning off the flame. This works since I usually only make a half pound.. Serve in warm bowls (microwave about 30 seconds each)