Chef John's Spaghetti in Tomato-Clam Sauce

Name: Chef John's Spaghetti in Tomato-Clam Sauce
Prep time: 5 min
Cook time: 15 min
Total time: 20 min
Yield: 4 servings
Cuisine: Italian, American
Ingredients: 1 tbsp Anchovy Paste; 2 tbsp Capers; 13 oz Chopped Clams; 1 bunch Fresh Basil; 0.25 cup Grated Parmesan Cheese; 3 cloves Minced Garlic; 2 tbsp Olive Oil; 1 tsp Red Pepper Flakes; 1 dash Salt & Pepper; 1 lb Spaghetti; 24 oz Tomato Pasta Sauce; 0.25 cup Water; 1 cup White Wine

Dinner 🍽️Lunch 🥪 Italian 🇮🇹American High-Protein 💪Comfort-Food Pescatarian 🐟

Chef John's Spaghetti in Tomato-Clam Sauce layers briny clams with garlicky tomato, capers, and a hint of anchovy for deep, coastal richness. White wine and chili heat keep it bright and lively, while Parmesan and fresh herbs round it out. Serve for a weeknight dinner or an unfussy date night when you want big flavor with minimal fuss.

Prep5 mins
Cook15 mins
Serves4
DifficultyEasy

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

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

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

Stir in the clams. Pour the sauce over the spaghetti; stir.
5

Cover the pot and let it sit off the heat to allow the spaghetti to absorb some sauce, about 3 minutes.
6

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