Recipe provided by Chef John Brandt-Lee of Avalon Restaurant
1 lb fresh fettuccini or linguini
Kosher salt and freshly ground pepper, to taste
4 tablespoons olive oil
4 cloves garlic, minced / 1 clove reserved for garlic bread
1 small shallot, minced
5 anchovy filets
1/4 cup fresh thyme leaves
1/8 teaspoon chili-pepper flakes
½ pound canned surf clams (reserve clam juice)
¼ cup fresh chopped parsley
4 slices crusty country bread, 1 inch thick (optional)
Cook pasta according to directions in salted boiling water al dente.
While pasta is cooking warm 3 tablespoon of olive oil in a large saucepan over medium-low heat.
Add 1 clove of garlic, the shallot, anchovies, thyme and chili-pepper.
Cook until the shallot is translucent, about 3 minutes.
Add clams and ½ cup clam juice and bring to simmer.
Add pasta to pan and toss with parsley, salt & pepper.
Cook two minutes more. Preheat the grill or broiler.
Use the remaining olive oil to brush the bread on both sides.
Cut the remaining garlic clove in half
lengthwise and rub on both sides of the bread.
Grill or broil the bread until golden.
Serve in a large bowl with grilled crusty bread for dipping.