Chef John's Spaghetti with Red Clam Sauce
Ingredients
- 2 tablespoons olive oil
- 3 cloves garlic
- 2 tablespoons capers
- 1 tablespoon anchovy paste
- 1 teaspoon red pepper flakes
- 1 (24 ounce) jar tomato pasta sauce
- ¼ cup water
- 1 cup good-quality crisp white wine
- 2 (6.5 ounce) cans chopped clams, drained with juice reserved
- salt and ground black pepper to taste
- 1 pound dry spaghetti
- ¼ cup freshly grated Parmesan cheese
- fresh basil leaves or flat-leaf parsley, chopped
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Instructions
- Pour olive oil into cold skillet. Add garlic, capers, anchovy paste, and red pepper flakes. Place over medium heat; cook and stir until oil infused with flavors, about 5 minutes, taking care not to brown garlic. Add tomato sauce; rinse jar with 1/4 cup water and add to skillet. Add wine and juice from clams, reserving clams; bring to a simmer until slightly reduced and thickened, 7 to 9 minutes.
- Bring a large pot of lightly salted water to a boil. Cook spaghetti in the boiling water, stirring occasionally until nearly tender yet firm to the bite, about 1 minute less than directed on package for al dente. Drain. Return spaghetti to the pot off heat.
- Stir in clams. Pour sauce over spaghetti; stir. Cover the pot; let sit, off heat, to allow spaghetti to absorb some sauce, about 3 minutes. Stir in Parmesan cheese; top with chopped fresh basil and/or parsley.
Source
Original recipe: View Original
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