Pantry Puttanesca with Clams

Ingredients

• 1/2 onion, diced
  
• 1 teaspoon anchovy paste
  
• 2 cloves garlic, minced
  
• 1 pinch red pepper flakes (or more if you prefer spicey)
  
• 14 ounces can diced tomatoes
  
• 6.5 ounces can chopped clams, drained
  
• 1 tablespoon balsamic vinegar
  
• 2 tablespoons tomato paste
  
• 1 tablespoon capers
  
• 1 handful Italian parsley, chopped
  
• 1 tablespoon extra-virgin olive oil
  
• 1 pound spaghetti, cooked al dente
  

Directions

1. Heat olive oil in large frying pan over medium-heat. Saute onion until slightly translucent, about 5 minutes. Add anchovy paste, garlic, and red pepper flakes. Cook until fragrant, 1-2 minutes.
2. Stir in canned tomatoes with juices, balsamic vinegar, and tomato paste. Bring sauce to a boil then simmer until slightly thickened, 5-10 minutes.
3. Stir in clams, capers, and parsley. Cook for 3-5 minutes more before adding in cooked spaghetti. Coat spaghetti in sauce. Garnish with more parsley if desired and serve with grated Parmesan cheese.