Name: Pasta With Marinara, Olives, and Clams

Ingredients:

• Fine sea salt or table salt
• 1 pound spaghetti
• 2 tablespoons extra-virgin olive oil
• 1 teaspoon fennel seeds
• 1/2 teaspoon crushed red pepper flakes, plus more to taste
• One (24-ounce) jar marinara sauce
• Two (6.5-ounce) cans minced clams in juice, drained and juice reserved
• 1/4 cup chopped kalamata olives (about 12 olives)

Instructions:

• Bring a large pot of salted water to a boil.
• Cook the pasta according to package directions until just shy of al dente, then drain.
• Meanwhile, in a large nonstick skillet over medium heat, warm the olive oil until shimmering.
• Add the fennel seeds and red pepper flakes and cook, stirring regularly, until fragrant, 30 seconds to 1 minute.
• Stir in the marinara sauce, clam juice and olives, bring to a simmer and cook, stirring regularly, for about 5 minutes.
• Add the drained pasta and clams to the skillet and toss until the pasta is coated and the clams are warmed through, 1 to 2 minutes.
• Taste, and season with salt and/or more red pepper flakes, if desired.
• Transfer the pasta to a serving platter or individual bowls and serve.

Comments: 5/17/2025 - I substituted a lot to use up leftover pasta. Here’re my ingredients.

• 2 cups leftover pasta plus 1/2 cup fresh fusilli
• 2 tablespoons extra-virgin olive oil
• 1/2 teaspoon cumin
• 2 medium tomatoes, chopped
• One (6-ounce) can tiny shrimp in juice, drained and juice reserved
• 4 whole kalamata olives plus 1 tablespoon of juice

Source: Washington Post, 8 September 2021

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