Bottled clam juice and canned clams means you can have this Italian seaside meal anytime.
Ingredients
- 1 lb spaghetti
- 3 tbsp olive oil
- 1 tbsp minced garlic
- 1 tbsp anchovy paste
- 1 tsp crushed red pepper
- 2 (6.5 oz) cans chopped clams in clam juice
- 1 (8 oz) bottle clam juice
- 2 tbsp minced parsley
Steps
- Heat a large pot of salted water to a boil on high. Cook the spaghetti according to package directions, reserving ½ cup pasta water.
- Meanwhile, in a 12-inch skillet, heat the oil on medium. Add the garlic, anchovy paste, and crushed red pepper. Cook 1 min., stirring often.
- Add the clams and clam juice. Heat to a simmer. Cook 4–5 min., until liquid reduces slightly and clams are heated through.
- To skillet, add drained spaghetti and toss with clams. Add the reserved pasta water ¼ cup at a time as needed. Season with salt and pepper to taste. Garnish with the parsley.
Tags
- clams
- Savory November 2019
- spaghetti
- guiding star
- pasta
- Seafood
- 15 min
- easy seafood
Nutrition information
- Calories 377kcal 19%
- Fat 8.0g 12%
- Saturated fat 1.0g 5%
- Carbs 61.0g 20%
- Sodium 661mg 28%
- 2.0g sugar
- 3.0g fiber
- 14.0g protein
- 11mg cholesterol
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