palermo-pasta-with-clam-sauce-106219.json

{
    "directions": [
        "Melt butter with anchovy oil in heavy large skillet over medium-high heat. Add chopped anchovy mixture and garlic and saut\u00e9 1 minute. Add clam juices and wine; boil 4 minutes to reduce slightly. Mix in cream and clams; set aside.",
        "Cook pasta in pot of boiling salted water until tender but still firm to bite. Drain. Return pasta to same pot. Add sauce; toss over medium-high heat until sauce coats pasta thickly, about 5 minutes. Mix in basil; season with salt and pepper. Serve with lemon wedges."
    ],
    "ingredients": [
        "5 tablespoons butter",
        "6 caper-wrapped anchovies in oil, drained (1 1/2 tablespoons oil reserved), chopped",
        "5 garlic cloves, finely chopped",
        "2 10-ounce cans baby clams, drained well, juices reserved",
        "3/4 cup dry white wine",
        "1/2 cup whipping cream",
        "1 pound spaghettini",
        "1/2 cup (packed) sliced fresh basil",
        "Lemon wedges"
    ],
    "language": "en-US",
    "source": "www.epicurious.com",
    "tags": [
        "Pasta",
        "Shellfish",
        "Saut\u00e9",
        "Dinner",
        "Seafood",
        "Clam",
        "Winter",
        "Noodle",
        "Sugar Conscious",
        "Pescatarian",
        "Peanut Free",
        "Tree Nut Free",
        "Soy Free"
    ],
    "title": "Palermo Pasta with Clam Sauce",
    "url": "http://www.epicurious.com/recipes/food/views/palermo-pasta-with-clam-sauce-106219"
}