Ingredients
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1 lb spaghetti
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3 tbsp olive oil
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1 tbsp minced garlic
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1 tbsp anchovy paste
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1 tsp crushed red pepper
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2 (6.5 oz) cans chopped clams in clam juice
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1 (8 oz) bottle clam juice
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2 tbsp minced parsley
Steps
1
Heat a large pot of salted water to a boil on high. Cook the spaghetti according to package directions, reserving ½ cup pasta water.
2
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.
3
Add the clams and clam juice. Heat to a simmer. Cook 4–5 min., until liquid reduces slightly and clams are heated through.
4
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.
