Source: The new New York Times Cookbook by Craig Claiborne
Makes 6 servings.
Preparation time: 45 minutes
Tips: Try also chicken or shrimp, omit clams.
Spaghetti alla Puttanesca con Vongole
"Whore's style with Clams"
Ingredients
Preparation
1/4 cup olive oil
1 tablespoon finely minced garlic
4 cups peeled and chopped fresh tomatoes, Italian plums prefer
1/3 cup finely chopped parsley
2 tablespoons finely chopped fresh basil or 1 Tbs. dried
1 teaspoon dried oregano
1/2 teaspoon red pepper flakes, or more to taste
2 tablespoons drained capers
18 pitted black olives
4 ounces flat anchovies (2 - 2 oz. cans)
24 little neck clams, the smaller the better
1 lb. spaghetti, cooked to desired doneness
1. Heat the oil in a deep heavy skillet and add the garlic. Cook without browning for about 30 seconds. Add the tomatoes, half the parsley, basil, oregano, red pepper flakes capers and olives. Cook over moderate high heat for about 25 minutes. Stir frequently.
2. Mean while, drain the anchovies and chop them coarsely. Wash the clams under cold running water until clean.
3. When the sauce is ready, add the anchovies and remaining parsley. Cook stirring, about 1 minute.
4. Add clams and cover the skillet closely. Cook for about 5 minutes or until all the clams are opened.
5. Serve piping hot with freshly cooked spaghetti.
Clams may be omitted from this dish and it will still be excellent.
NOTE: 1) Try recipe with shrimp or chicken, omit clams.
Makes 6 serving.
