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Spaghetti with Clam Sauce

"This pasta dish is always a best-seller at Italian restaurants, but very few people try to make it at home. The sauce only takes about 10 minutes to put together. By then your pasta will be cooked and you'll be ready to enjoy this classic dish."

Ingredients :

1 pound spaghetti
1 pint heavy whipping cream
2 cups jarred baby clams with juice
3 cloves garlic, minced
1 1/2 anchovy fillets
1/2 teaspoon red pepper flakes
1 egg yolk
1/4 cup grated Parmesan cheese
salt to taste
1/4 cup crushed croutons, or to taste
2 tablespoons chopped fresh basil, or to taste

Instructions :

Prep : 15M	Cook : 6M	Ready in : 35M

Bring a large pot of lightly salted water to a boil. Cook spaghetti in the boiling water, stirring occasionally, until cooked through but firm to the bite, about 12 minutes. Drain.
Combine cream, clams with juice, garlic, and anchovies in a large pot over medium heat; bring to a simmer and remove from heat. Add red pepper flakes and stir.
Beat egg yolk in a small bowl. Add one spoonful hot cream mixture to egg and stir. Repeat twice. Pour egg yolk mixture into cream mixture and stir.
Add cooked spaghetti to the cream mixture; stir to coat the pasta, cover the pot, and let sit until flavors combine and pasta soaks up some of the sauce, about 5 minutes. Sprinkle Parmesan cheese over the top and season with salt. Ladle pasta into bowls; top with croutons and basil.