Spaghetti in a Red Clam Sauce – Quick and Easy
Here is the recipe from Chef John’s site:
Ingredients:
1 pound pasta
2 cans (6.5 oz) chopped clams in juice
3 cups tomato sauce (plus 1/4 cup water to rinse jar)
1 cup good white wine
1 tbl anchovy paste or 2 fillets
3 cloves garlic
1 tsp red pepper flakes
2 tbl capers
2 tbl olive oil
Parmesan to taste
salt and pepper to taste
fresh herb to taste, basil or Italian parsley
Add garlic, anchovy, red pepper, capers and oil to a cold skillet. Heat on medium until the garlic is cooked, but not browned. Add the white wine. Cook for a few minutes, then add the liquid from the canned clams. Cook for 5 minutes or so (I let it reduce a bit). Add the tomato sauce (I used a tomato basil sauce, and I added some fresh basil as well). Let simmer and reduce to your desired thickness while you make your pasta.
When the pasta is nearly ready, add the clams to the sauce and stir. Drain the pasta and place in the sauce pan. Cover and let the pasta finish in the sauce.
Really good! Really easy! Really quick!
The link is here.
