1 (5 oz.) can chopped clams
1 (5 oz.) can minced clams
1 (12 oz.) can whole baby clams
1 (5 oz.) can tiny or baby shrimp
1 (5 oz.) can lump crabmeat (or 10 oz. can of fresh crab claw meat)
1 (3 oz.) can anchovies
2 bushels of Italian parsley
1 tbsp. unsalted butter
4 or 5 cloves of crushed, minced garlic
2 tsp. Old Bay seasoning
1 tsp. dried oregano
1 tsp. sherry Pepper Sauce (optional)
1 tsp. black pepper
1 tsp. fresh lemon juice
1/2 cup white wine
2 tbsp. olive oil
1 (16 oz.) box pasta (linguine, vermicelli, or angel hair)

Finely chop the parsley with either a sharp knife or food processor until you have 2 to 3 cups of freshly chopped parsley.

Note: Do not substitute with dried parsley flakes; the fresh parsley oils are vital to the flavor.

Lay the anchovy fillets flat and remove heads (if needed). Finely mince the fillets.

Crush, peel, and mince the garlic cloves. Put fresh ingredients aside.

In a large sauté pan, add olive oil, sherry pepper sauce, butter, garlic and seasonings to a low simmer.

At the same time, begin to boil salted water for pasta.

Add clams (with clam juice, do not drain), anchovies, crab meat, and shrimp (both drained).

Add wine. Increase heat to high to reduce liquid. Add parsley. Simmer to reduction. Cook pasta until al denté or desired tenderness (about 6 to 9 minutes). Turn off heat to clam sauce.

Drain pasta and transfer to mixing bowl. Add pinch of Kosher salt, fresh black pepper, and a splash of olive oil. Add clam sauce to pasta. Stir in clam sauce to cooked and oiled pasta. Let stand 10 minutes before serving to allow oils to congeal.

Variation: If you’re feeling really spendy, replace all canned shellfish with fresh.

Submitted by: Doujoe