Pantry Raider II

After the mini fiesta at Gottino, the wife and I were still craving food...I know, completely ridiculous. So, I opened up the pantry and made this wonderful tasting pasta.

Spaghetti with Fried Egg and Light Clam Sauce
A really fun tasting pasta. Salty and full flavored from the clam juice and anchovies. Breaking the egg yolk creates such a silky sauce and the nuttiness from the pine nuts caps everything off. I could eat tons of this stuff...goes to show how important anchovy, pine nuts, and parmiggiano are to the home pantry.

Ingredients
1/2 box linguine
2 eggs
2 tbsp butter
extra virgin olive oil
1 cup clam juice
2 anchovy filets, packed in oil
1 cup toasted pine nuts
1/2 cup Parmiggiano-Reggiano
1 tsp red pepper flake
2 cloves garlic
5 sprigs parsley, leaves only - hand torn

1) Set saute pan to low heat and add oil and butter. Add garlic. Make sure garlic doesn't color - you want the garlic to infuse in the oil.
2) Add the anchovy fillets and clam juice. Stir around and let it reduce.
3) Bring a large pot of water to a boil. Add a large handful of salt and throw in the linguine.
4) 2 minutes before the pasta is done - cook two eggs in a non-stick pan in olive oil or butter over medium low heat. My preferred method is drop the egg in the pan and when the whites start forming, toss a splash of water in and cover for 30 seconds to 1 minute until just set. This will help steam the top of the egg.
5) Add linguine to the pan when it's almost al dente - 1 minute under the box time. Add a little pasta water to loosen up the mixture (a good amount will be needed). Always taste the pasta to make sure it's perfectly al dente. Add the pine nuts, more olive oil, parsley, and most of the parmiggiano - stir around.
6) To plate - add the pasta in the middle of the plate. Add the egg on top, more olive oil, and more parmiggiano. Buono appetito!