Servings: 4
Prep Time: 10 minutes
Cook Time: 25 minutes

Ingredients:

• 2 tbsp olive oil
• 3 anchovy fillets
• 4 garlic cloves, minced
• ¼ tsp red pepper flakes
• 1 28-ounce can whole peeled tomatoes
• 3 tablespoons capers, drained
• ¼ cup green olives, pitted and smashed
• ½ cup dry white wine
• 2 pounds littleneck clams, cleaned
• 1 pound spaghetti
• Kosher salt and freshly ground pepper to taste
• chopped parsley for garnish

Procedure:

1. Bring a large pot of lightly salted water to a boil.
2. Heat oil in a large saute pan over medium heat. Add the anchovy, garlic and red pepper flakes. Cook for 3 minutes or until fragrant and lightly browned, stirring frequently.
3. Add the tomatoes and juice into the pan. Use the back of a spoon to carefully smash and break apart the whole tomatoes into pieces. Add the capers, olives and wine.
4. Bring sauce to a boil and then reduce the heat to a simmer. Cook for 10 minutes.
5. While the sauce is simmering, add the pasta to the water. Cook to al dente and drain.
6. Add the clams to the sauce and cover with a lid. Cook until the clams have opened, about 8 minutes. Discard any clams that are still closed. Season with salt and pepper.
7. Add the pasta into the sauce and stir to combine. Finish cooking the pasta in the sauce, about 2 minutes. Sprinkle parsley over the top and enjoy.

Our Favorite Sides: crusty bread to dip in the sauce!