As a new mom with little time to grocery shop, I rely heavily on my pantry for quick weeknight meals. Inspired by a simple linguine with red clam sauce from the November 2000 issue of Bon Appetit, I came up with a Spaghetti Puttanesca using up ingredients I already had on hand. Canned clams add a burst of protein without breaking my budget. —whitneygerhard
cloves garlic, minced
red pepper flakes (or more if you prefer spicey)
can diced tomatoes
can chopped clams, drained
Italian parsley, chopped
extra-virgin olive oil
spaghetti, cooked al dente
In This Recipe
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.
Stir in canned tomatoes with juices, balsamic vinegar, and tomato paste. Bring sauce to a boil then simmer until slightly thickened, 5-10 minutes.
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.