This recipe for Pasta With Red Clam Sauce works really well for me because I usually have all of the ingredients at hand. It’s easy, it’s fast and everybody thinks I’ve been standing at the stove for hours.
Start boiling water for the pasta; vermicelli works just fine, but any spaghetti will do. Cook enough to serve two.
Rinse and drain a can of chopped clams. Fresh would be better if you have them, but canned are easy and I like them just fine.
To a saucepan, add a can of chopped tomatoes (plain is my preference), a clove or two of chopped garlic, a teaspoon of dried crumbled sage, a little white wine, a grating or two of black pepper, a couple of tablespoons of olive oil and a chopped anchovy fillet. You can omit the anchovy, although it really helps put some zing in the sauce.
Simmer the tomatoes as long as you like or have time for. Mash the tomato mixture with a potato masher to break up the tomatoes if you like.
Just before serving, add the clams and about a tablespoon of chopped parsley, heat through and serve over the pasta. Garnish with more chopped parsley.
Crusty bread and salad from a bag tossed with a simple vinaigrette complete the meal.