½ lb dried pasta, like spaghetti or linguine
1 Tbsp DLM Extra-Virgin Olive Oil
1 Tbsp butter
3 garlic cloves, minced
1 tsp red pepper flakes
3 anchovies or 2 tsp anchovy paste
1 can baby clams, not drained
Salt and pepper to taste
Start to cook the pasta according to the directions but be ready to take out a full minute or two before al dente. The pasta will finish cooking in the sauce.
In a large sauté pan, heat the olive oil and the butter. Add the garlic and red pepper flakes and watch carefully. As soon as the garlic starts to sizzle and the red chili flakes start to color the oil, add the anchovies. Break them up a bit and leave for a minute or so. Add the clams and their juice. Stir and let cook over medium heat for a minute or two. Add the drained pasta and toss everything together over medium heat and season to taste with salt and pepper.
If you happen to have some fresh parsley, by all means throw it in there. If not, start eating!