Spaghetti With Red Clam Sauce
- Reviews 1
Ready In: 55 mins
Serves: 4
Ingredients
- 3 garlic cloves, minced
- 1 tablespoon olive oil
- 1⁄2 teaspoon black pepper
- 1⁄4-1⁄2 teaspoon crushed red pepper flakes
- 1 (28 ounce) can ground tomatoes (I like Muir Glen) or 1 (28 ounce) can crushed tomatoes, undrained
- 2 (10 ounce) cans baby clams, undrained
- 1⁄2 teaspoon basil
- 1⁄2 teaspoon anchovy paste
- hot cookd spaghetti (or linguine)
Directions
- In a large skillet, cook garlic in oil over medium heat approx 30 seconds.
- Add black and red pepper. Cook and stir 30 seconds longer.
- Drain clams, reserving juice. Set clams aside.
- Add clam juice and tomatoes to skillet. Stir in basil and anchovy paste. Bring to a boil.
- Reduce heat. Simmer, uncovered, 30 to 45 minutes until desired consistency is reached.
- Stir in clams. Heat through.
- Serve over hot cooked spaghetti or linguine.
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