This video shows you how to make white clam sauce for spaghetti or linguine. You’ll combine heavy cream, canned clams and the juices, and an anchovy filet in a large pot. The anchovy is kind of the key here, along with some finely minced garlic. Spice things up with red pepper flakes before finishing your sauce with a tempered egg yolk. The yolk will thicken the sauce slightly and give it extra richness and terrific texture. You can use this egg yolk trick with almost any cream sauce. Watch the video, then get the recipe for Chef John’s Spaghetti with Clam Sauce. Top your rich, creamy pasta with crushed croutons, a little fresh basil, and freshly grated Parmesan if you like.