Spaghetti With Red Clam Sauce

1. 1

   In a large skillet, cook garlic in oil over medium heat approx 30 seconds.

2. 2

   Add black and red pepper. Cook and stir 30 seconds longer.

3. 3

   Drain clams, reserving juice. Set clams aside.

4. 4

   Add clam juice and tomatoes to skillet. Stir in basil and anchovy paste. Bring to a boil.

5. 5

   Reduce heat. Simmer, uncovered, 30 to 45 minutes until desired consistency is reached.

6. 6

   Stir in clams. Heat through.

7. 7

   Serve over hot cooked spaghetti or linguine.

* Per serving · 4 servings · Values may vary.

No additional tips available.