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2 tablespoons olive oil
3 cloves garlic
1 tablespoon anchovy paste
1 teaspoon red pepper flakes
1 (24-ounce) jar tomato pasta sauce
1 cup dry white wine
2 (6.5-ounce) cans chopped clams, drain
with juice reserved.
Salt and pepper to taste
1 pound dry linguine or fettuccine
1/4 cup freshly grated Parmesan cheese
Chopped fresh basil leaves or parsley
1/2 teaspoon dried oregano
1/4 teaspoon Dijon mustard
Sea salt and freshly cracked pepper
Pour olive oil into cold skillet.
Add garlic, anchovy paste and red pepper flakes.
Place over medium-heat and stir for about 5 minutes, taking care not to brown the garlic.
Pour in wine and juice from clams, reserving the clams.
Bring to a simmer and allow to cook for about 5 minutes, then add tomato sauce.
Bring back to a simmer until slightly reduced and thickened – 7 to 9 minutes.
Bring a large pot of lightly salted water to a boil.
Cook linguine or fettuccini in the boiling water, stirring occasionally until almost al dente – or about 1 minute less than directed on package – and drain.
Stir clams into the sauce.
Add the pasta to the sauce and stir.
Cover the pot to allow it to finish cooking and to allow the pasta to absorb some of the sauce – about 3 minutes.
Stir in Parmesan cheese.
Top with chopped fresh basil or parsley.
