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Pasta with Red Clam Sauce




  1. Heat oil in a skillet over medium/low heat and cook garlic for 30 seconds.
  2. Add black and red pepper and cook for 30 seconds more.
  3. Drain clams, reserving juice and set aside.
  4. Add clam juice and undrained tomatoes to skillet.
  5. Stir in parsley, basil and anchovies paste if using. Bring to a boil and reduce heat. Simmer uncovered 30 to 35 minutes.
  6. Stir in clams and serve over pasta.

Posted by artsycook at

Source: Recipe by Lisa Stapor (artsycook)


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