Ingredients
The following ingredients have 4 Servings
- 1 ½-2 pounds Manilla clams or Cockles
- minimum of 32 clams
- 8 per person
- ¼ cup EVOO
- 4 filets of anchovy
- 4 cloves garlic
- chopped or grated
- Crushed red pepper flakes
- optional
- ¼ cup white vermouth or white wine
- One 14-ounce can diced or crushed Italian tomatoes
- about 2 cups
- or diced and peeled fresh
- 1 cup passata or tomato sauce
- Salt and black or red pepper
- 1 pound spaghetti or linguini
- ½ cup chopped flat parsley
Instruction
- Soak clams in very cold water for 15 minutes
- Drain
- Discard any open or broken shells/clams
- Heat a large pot of water to a boil for pasta
- Heat EVOO in shallow large skillet or pan over medium heat, add anchovies, cover pan for 2 minutes and shake; anchovies will begin to melt into oil, but they will spatter a bit
- Add garlic and stir a minute, add crushed red pepper (if using), add vermouth or wine and stir until the anchovies have completely dissolved
- Add the clams and tomatoes and sauce and cover pan and cook 7 to 8 minutes until clams open
- Meanwhile cook pasta 1 minute less than package instructions in salted water
- Reserve ½ cup water and drain pasta
- Remove lid from clams and discard any that have not opened and season with salt and pepper or more red pepper to taste
- Add pasta to sauce along with half the parsley and toss 1 full minute
- Add a little reserved cooking water if needed
- Transfer to platter and top with remaining parsley and serve immediately
- Follow with Baked Fish with Bay and Breadcrumbs and a simple raw salad dressed with lemon and EVOO, salt and pepper
