Pasta and Clam Sauce

From Rachel Ray (definitely NOT my go to girl for recipes, but don't let that deter you).

I sought out an alternate recipe from my own, as I didn't have any lemons on hand. And wow - this was simply amazing (and no citrus in sight!). Must be the addition of anchovies - which I would never have thought of adding previously. Really terrific dish, great heat from the chilies, will be on heavy rotation for those lazy weeknights when the pantry needs replenishing.

1 pound spaghetti
Salt
1/4 cup extra-virgin olive oil
6 fillets flat anchovies, chopped (used a big blob of anchovy paste – I never have canned anchovies on hand)
4 cloves garlic, chopped
1 tsp dried thyme leaves (used a whack of fresh instead)
1/2 - 1 tsp crushed red pepper flakes
1/2 cup dry white wine
1 15-ounce can whole baby clams, with their juice (used 2 cans, and emptied out most of the juice of 2nd can)
Handful flat-leaf parsley, chopped

Cook pasta until al dente. It will continue to cook in sauce, later.

To a large skillet heated over medium heat, add oil, anchovies, garlic, thyme & red pepper flakes. Cook together until anchovies melt into oil and break up completely. Add wine to the pan and give the pan a shake. Add clams and their juice. Drain pasta and add it to the clam sauce. Toss and coat the pasta in sauce with clams until the pasta absorbs the flavor and juices, 2-3 mins. Remove from heat and season with salt, add parsley and serve.