Spaghetti Puttanesca with Clams

(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

or

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.

(Read Proof of Pleasure, the story that accompanies this recipe.)