*  Exported from  MasterCook  *
 Recipe By     : 
 Serving Size  : 4    Preparation Time :0:00
 Categories    : Main Dish                        Pasta
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    3                    Anchovies -- salted whole or
      1/4  cup           Parsley -- finely chopped pre
    2                    Cherrystone clams -- in the s
      1/2  teaspoon      Rosemary -- chopped
      1/4  cup           Olive oil
      1/2  cup           Dry white wine
    3      tablespoon    Butter
                         Freshly ground pepper to tas
    3      cup           Garlic -- minced
    1      pound         Linguine ; other pasta -- coo
    2                    Shallots -- finely chopped
 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. Rita in Scottsdale   09/28 11:04 pm FROM: RITA
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