Spaghetti Puttanesca with Clams
Updated: Mar 1
(by Jane Bernstein)
2 T. olive oil
1 T. finely minced garlic
1 T. finely chopped fresh basil or 1/2 t. dried
1 t. dried oregano
4 c. crushed tomatoes
1/4 c. chopped fresh parsley
1 dried hot pepper or 1/2 t. pepper flakes
salt and black pepper to taste
12 kalamata or other cured black olives, pitted
2 T. capers, drained
2 oz. can anchovies, chopped
either 1/2 c. bottled clam juice and
18 littleneck clams, scrubbed
8 oz. bottled clam juice and
6 - 10 oz. canned clams
1 lb. spaghetti or linguine
In a large skillet, heat olive oil.
Add garlic, basil, oregano, tomatoes, parsley, hot pepper, salt, and black pepper.
Bring to a boil and simmer partly covered for 30 minutes.
Add olives, capers, and anchovies.
Add clam juice and clams, and simmer 5 minutes more.
Discard hot pepper, if using.
Meanwhile, cook pasta al dente in boiling salted water, drain, and serve with clams and sauce.
Serves 4 - 6.