Name: Chef John's Spaghetti with Red Clam Sauce
Prep time: 5 min
Cook time: 5 min
Yield: 4
Ingredients: Olive oil - 2 tablespoons; Garlic - 3 cloves; Capers - 2 tablespoons; Anchovy paste - 1 tablespoon; Red pepper flakes - 1 teaspoon; Tomato pasta sauce - 1 (24 ounce) jar; Water - ¼ cup; Good-quality crisp white wine - 1 cup; Chopped clams, drained with juice reserved - 2 (6.5 ounce) cans; Salt and pepper to taste - 2 (6.5 ounce) cans; Dry spaghetti - 1 pound; Freshly grated Parmesan cheese - ¼ cup; Chopped fresh basil leaves or parsley - ¼ cup

Ingredients for - Chef John's Spaghetti with Red Clam Sauce

1. Olive oil 2 tablespoons

2. Garlic 3 cloves

3. Capers 2 tablespoons

4. Anchovy paste 1 tablespoon

5. Red pepper flakes 1 teaspoon

6. Tomato pasta sauce 1 (24 ounce) jar

7. Water ¼ cup

8. Good-quality crisp white wine 1 cup

9. Chopped clams, drained with juice reserved 2 (6.5 ounce) cans

10. Salt and pepper to taste 2 (6.5 ounce) cans

11. Dry spaghetti 1 pound

12. Freshly grated Parmesan cheese ¼ cup

13. Chopped fresh basil leaves or parsley ¼ cup

How to cook deliciously - Chef John's Spaghetti with Red Clam Sauce

1 . Stage

Pour olive oil into cold skillet. Add garlic, capers, anchovy paste, and red pepper flakes. Place over medium heat and cook and stir until the oil is infused with the flavors of the mixture, about 5 minutes, taking care not to brown the garlic. Add tomato sauce and rinse jar with 1/4 cup water; add water to skillet. Pour in wine and juice from clams, reserving the clams. Bring to a simmer until slightly reduced and thickened, 7 to 9 minutes.

2 . Stage

Bring a large pot of lightly salted water to a boil. Cook spaghetti in the boiling water, stirring occasionally until almost al dente, or about 1 minute less than directed on package. Drain. Return pasta to the pot off heat.

3 . Stage

Stir clams into the sauce. Pour sauce over pasta. Stir; cover the pot to allow it to finish cooking off heat and to allow the pasta will absorb some of the sauce, about 3 minutes. Stir in Parmesan cheese. Top with chopped fresh basil and/or parsley.