Spaghetti & Clams Marinara
Ingredients
1/3 cup olive oil
3 garlic cloves chopped
2-3 inches anchovy paste
Red pepper flakes
1 cup white wine
2 (14 oz) cans cherry tomatoes or crushed tomatoes
8 oz clam juice
1/4 cup parsley chopped divided
Salt and black pepper.
50- 75 little neck clams
1 pound spaghetti or linguine
Directions
In a large skillet heat the olive oil with the garlic, anchovy paste and red pepper flakes. When the garlic sizzles add the wine and let it cook down a bit.
Add the tomatoes, clam juice, and half of the parsley. Season with salt and pepper. Let it simmer for about 10-15 minutes. Add the clams and cover. Let the clams cook until they open. Remove the clams from their shells and add them back to the sauce. You can also leave a few in their shells for topping.
Cook the pasta until almost tender and add directly to the skillet. Let it finish cooking in the sauce and add pasta water as needed. Top with the reserved clams if using, the remaining parsley, more red pepper flakes and a good drizzle of olive oil.
