1 T anchovy paste (I know, but it won’t work if you don’t use it!)
4 cloves of garlic
1 t red pepper flakes
½ c dry white wine
1 can chopped clams with juice
1 can chopped clams - no juice
¼ c fresh chopped parsley
Grated parmesan cheese
Salt and pepper to taste
Instructions
Put oil, minced garlic, red pepper and anchovy paste in a large skillet. Heat on medium low. Do not brown the garlic. Mix and incorporate the anchovy paste until it dissolves into the oil.
Add wine and clam juice and bring to a boil for five minutes, until water starts to evaporate. Turn heat off, add clams and mix.
Cook one pound of spaghetti. Add pasta and parsley to the sauce and mix. Let stand for 5 minutes. Top with parmesan cheese and serve.
Recipe by Food Musings at http://foodmusings.ca/food-celebrations/guest-blogger-sister-3-glee-goes-italian/