Linguine and clams

This is stupid easy, and right up your alley if you, like me, prefer lightly-dressed pasta.

Put water on to boil.

Chop up:
6 fillets of anchovies
4 cloves of garlic (smash with the side of a knife and chop)
a handful of flat-leaf parsley

Open a 15-oz. can of baby clams
Open a bottle of white wine (I always use Pinot Grigio for this since it's very light and dry)

When the water comes to a boil, dump a tablespoon or two of salt in, and slide in some linguine. One serving is a handful about 1 inch across the end. I really should take pictures to demonstrate.

In a fairly wide skillet, heat some olive oil, enough to coat the bottom of the pan and let stuff slide around. Don't let the oil get too hot or the bits of water in the anchovies will leap out and blind you.
Put in the anchovies and garlic, and crush the anchovy bits with a wooden spoon so they dissolve in the oil.
Sprinkle in some crushed red pepper for a tad of a kick.
Sprinkle in about 1t. of dried thyme
Pour in about 1/2 c. of the wine to deglaze the pan and get any of those cooked bits off the bottom. Let that simmer for a couple minutes, then pour in the clams (with juice) and let it simmer.

Drain the pasta when it's just under al dente, and plop that into the skillet. Alternatively, if you think you have too much sauce for the pasta, put the pasta back in its pot and pour as much sauce as you want into the pasta pot. Let the pasta finish cooking in the sauce, and put in the parsley at the end.

Eat up with a loaf of crusty bread and don't let yourself think about what a carbfest this meal is.