Spaghetti with Clam Sauce

By AliceV

Ingredients

• 1 pound of Barilla Plus Spaghetti or Schar's gluten-free Spaghetti
• 1/4 cup of extra-virgin olive oil
• 1 tablespoon of anchovy paste or crushed into paste whole jarred anchovy
• 4 cloves of garlic
• 1 teaspoon or more of red pepper flakes (or ground cayenne if serving to kids)
• 1/2 cups of dry white wine
• 1 can chopped clams with juice
• 1 can chopped clams no juice
• 1/4 cup of fresh chopped parsley
• (or 1/8 cup dried parsley)
• grated parmesan cheese
• salt and pepper to taste

Details

Adapted from verygoodrecipes.com

Preparation

Step 1

Bring a well salted sauce pot filled 1/4 with water to a boil for the pasta.
Put oil, garlic, red pepper, & anchovy paste in a large skillet. Heat on medium low. Do not brown the garlic. Mix and incorporate the anchovy paste until it dissolves into the oil.
Add wine and clam juice bring to a boil for about 5 minutes until water starts to evaporate.
Turn heat off, add clam mixture.
Let sauce sit on heat while pasta cooks.
Add pasta and parsley, mix well and let stand for 5 minutes.
Sprinkle individual servings with parmesan.
Serve with a side green salad and white wine.

NOTE: If you want to make a gourmet version of this dish use fresh clams and fresh spaghetti. (The anchovy paste is key to this recipe do not (I know it's anchovy, but trust me.) delete it.