Pantry Puttanesca with Clams

Name: Pantry Puttanesca with Clams
Yield: Serves 4
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

By whitneygerhard • February 29, 2012 • 0 Comments

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Author Notes: 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

Serves 4

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

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.

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