We like to use Classico's Spicy Red Pepper Sauce as it has just the right amount of tang for the clams. Using one can of minced and one can of chopped clams, adds more texture to the sauce. We order by the case from Amazon. Snow's Clams, Minced, 6.5-Ounce Cans (Pack of 24)
Have on hand:
pasta cooker or large kettle
pasta strainer
large skillet or saucepan
Ingredients
1 lg jar of Classico Spicy Red Pepper Sauce (or similar)
2 teaspoons Reese's Anchovy Paste
2 teaspoons Oregano
1/2 cup to one whole bottle of clam juice (opt)
1 can chopped clams + juice
1 can minced clams + juice
Shake some red pepper flakes into sauce (opt - to taste)
Parmesan and/or Romano Cheese
But wait! Don't put the clams in until the very last minute! Doing so will keep them from getting rubbery and tasteless. Simmer the sauce with anchovy paste, the clam juice from the canned clams PLUS the extra 1/2 cup clam juice, and oregano. The more clam juice you add, the longer it will take the sauce to reduce into a slightly thick consistency. It's a longer wait - maybe 30 minutes vs 15-20, but worth it!
Boil the angel hair pasta for 4 minutes. Add the clams to the sauce just before serving. Drain pasta, and ladle with generous servings of sauce. A warm merlot or cabernet savignon complements the spicy sauce and accentuates the clams.
