Total Time
17mins
Prep 2 mins
Cook 15 mins

I saw this demoed on PBS' America's Home Cooking by a lady who has been preparing this very simple and easy Italian dish for years.

Ingredients Nutrition

Directions

  1. Use a deep 12" saute pan or Dutch oven to prepare this one skillet dish since the anchovies tend to splatter.
  2. Heat the saute pan to medium high; add the 2 tablspoons of olive oil and all of the contents in the jar of anchovies. Stir the anchovies till they start to break up; add the minced garlic and cook a bit to bring out the flavors.
  3. Add the red pepper flakes and reserved clam juice and two cans of chicken broth and bring up to a slow boil.
  4. Pour in the white wine and add the whole pound of spaghetti and cook till almost done. The spaghetti will absorb most of the liquid.
  5. When almost done to your desired tenderness add the clams and parsley. If the spaghetti has absorbed too much liquid just add more water. There is no need to add any more salt.
Most Helpful

5 5

I saw this show too and was so grateful to see that you posted it here. I didn't think she used an entire can of anchovies when she made it on TV. I used about six when I made it. This is such a great recipe. Yummo. The texture of the spaghetti is awesome. I added some parboiled broccoli at the end to make it an all-in-one dinner. SO GOOD. Thanks!

5 5

This was a easy one pot meal. The only change I made was to add one teaspoon of oregano. I used low sodium chicken broth and it was a tad salty for us. I think it was the clam juice, so next time, I will use one can of the clam juice instead of two. This is a keeper for us.

Makes me salivate just to look at it. I love clams and pasta and this recipe looks like one I would love. Love the anchovies and pepperocini. Thumbs up!