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SPAGHETTI ALLA PUTTANESCA WITH CLAMS Recipe

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This recipe for SPAGHETTI ALLA PUTTANESCA WITH CLAMS is from The McDonald Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
2 T. olive oil
Salt and freshly ground pepper to taste
1 T. finely minced garlic 1
2 pitted black olives, pref. imported
1 T. finely chopped fresh basil or half the amount dried
2 T. drained capers
1 - 2-ounce can anchovies, drained
1 t. crumbled dried oregano
1/2 c. bottled clam juice, optional
4 c. tomatoes, crushed
18 littleneck clams, the smaller the better
1/4 c. freshly chopped parsley
1 dried hot red pepper
1 lb. spaghetti cooked and drained.
Directions:
Directions:
1. Heat the oil in a saucepan or in a small, deep skillet, and add the
garlic. Cook briefly without browning and add the basil, oregano,
tomatoes, and parsley. Add the hot dried pepper .

2. Add salt and pepper to taste and bring to the boil. Cook about 30
minutes. Add the olives and drained capers.

3. Chop the anchovies and add to the sauce. Reheat, stirring. If the
sauce seems too thick, add the clam juice. Add the clams, cover
closely, and let the clams heat until they open, about 5 minutes.

4. Discard the hot red pepper. When the spaghetti is cooked and
drained, spoon it into bowls and add sauce with clams onto each
serving.

 

 

 

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