Chef John's Spaghetti in Tomato-Clam Sauce

1. 1

   Pour olive oil into a cold skillet. Add the garlic, capers, anchovy paste, and red pepper flakes. Set over medium heat; cook and stir until the oil is infused with their flavors, about 5 minutes, being careful not to brown the garlic.

2. 2

   Add the tomato sauce; rinse the jar with 1/4 cup water and pour it into the skillet. Add the wine and the juice from the clams, reserving the clams; bring to a simmer and cook until slightly reduced and thickened, 7 to 9 minutes.

3. 3

   Bring a large pot of lightly salted water to a boil. Cook the spaghetti in the boiling water, stirring occasionally, until nearly tender yet still firm to the bite, about 1 minute less than the package time for slightly firm. Drain. Return the spaghetti to the pot off the heat.

4. 4

   Stir in the clams. Pour the sauce over the spaghetti; stir.

5. 5

   Cover the pot and let it sit off the heat to allow the spaghetti to absorb some sauce, about 3 minutes.

6. 6

   Stir in the Parmesan cheese; top with chopped fresh basil and/or parsley.

• Calories 668.58 kcal High
• Protein 25.26 g Good Source
• Carbs 109.17 g Moderate
• Total Fat 12.44 g Moderate
• Saturated Fat 2.14 g Moderate
• Trans Fat 0.0 g Low Source
• Cholesterol 16.13 mg Moderate
• Sodium 1769.71 mg High
• Fiber 9.47 g Good Source
• Sugar 12.0 g High
• Added Sugar 4.52 g Moderate
• Calcium 140.8 mg Moderate
• Iron 7.04 mg Good Source
• Potassium 310.36 mg Low Source
• Vitamin A 26.38 mcg_rae Low Source
• Vitamin C 2.04 mg Low Source
• Vitamin D 0.0 mcg Low Source

Values are per serving. Percent Daily Values are based on a 2,000-calorie diet.

• Fish 🐟
• Milk 🥛
• Wheat 🌾
• Gluten
• Tomatoes 🍅
• Garlic 🧄
• Alcohol 🚫🍷