Unlike other pastas, it doesn’t call for gallons of sauce to provide flavor. Which is good news for all of us because that means we get to eat delicious pasta without packing on the pounds. It also comes together in 30 minutes or less, and is pretty to boot.
One of my favorite parts about this recipe though is that it is even better the next day as leftovers. The extra day provides time for the flavors to blend together and become extra tasty.
Plus it’s kind of fancy. So that’s cool.
- 1 lb. uncooked whole wheat spaghetti
- ¼ cup olive oil
- 4 large garlic cloves
- 6 anchovy filets, drained
- ½ teaspoon crushed red pepper
- 1 pint grape tomatoes
- Black pepper
- 48 fresh or frozen clams
- ⅔ cup fresh flat leaf parsley, finely chopped
- 1 small bunch scallions, finely chopped
- Cook spaghetti just shy of al dente.
- In a large skillet, heat oil over medium heat. Add garlic, anchovies and red pepper. Continue to cook, stirring until anchovies melt. Add tomatoes, and season with pepper. Increase heat to high and cook until tomatoes burst (about 7-8 minutes).
- Add clams, cover and cook until clams open (about 3 minutes). Discard any clams that do not open. Stir parsley and scallions into skillet. Add pasta and cook tossing occasionally, until al dente (about 2 minutes). Season with salt.
Don’t be afraid of the anchovies! They are not scary.
Just don’t look them in the eye when you throw them into your pan.