Ingredients

Preparation time 30 minutes

1 pound linguine
2-ounce can flat anchovies
2 tablespoons olive oil
4 large garlic cloves, chopped (about 1 tablespoon chopped garlic)
1/4 to 1/2 teaspoon dried hot red pepper flakes
Two 6 1/2-ounce cans chopped clams, drained, with juices reserved
Two 14 1/2-ounce cans "pasta-ready" diced tomatoes
2 1/4-ounce can sliced black olives, drained
1/2 cup white wine or canned vegetable broth
1 cup thinly sliced scallions (green onions)
1/3 cup chopped fresh basil

Directions

Cook the linguine in a large pot of salted water until just tender to the bite. Drain well. Drain the anchovies, reserving 2 tablespoons of the packing oil and 3 or 4 of the anchovies (keep the remaining anchovies for other use).

Meanwhile, in a large skillet, heat the reserved anchovy oil with the olive oil and cook the garlic over medium heat, stirring for 30 seconds. Add the pepper flakes, reserved anchovies, reserved clam juice, undrained tomatoes, olives and wine or broth. Simmer over medium-low heat, stirring occasionally, for 10 to 15 minutes until lightly reduced. (Sauce can be made a couple of hours before cooking pasta. Refrigerate, but reheat before continuing). Add clams, scallions and basil. Cook, stirring for 1 to 2 minutes or until heated through.

Toss sauce with hot pasta and serve. Makes 4 to 6 servings.