Pasta Arrabbiata

Here’s an Italian classic, but with less fat and a lot more spike. Clam juice gives it a richness that matches well with the heat

1 tablespoon olive oil

1 tablespoon unsalted butter

3 garlic cloves, minced

11⁄2 to 21⁄2 teaspoons red pepper fl akes, or more to taste

One 28-ounce can diced tomatoes (31⁄2 cups)

One 8-ounce bottle clam juice or 1⁄2 cup Fish Stock

1⁄4 teaspoon salt

1 pound fresh or 12 ounces dried pasta, cooked and drained

1⁄4 cup chopped parsley leaves

• Heat a large saucepan over medium heat. Add the olive oil and butter. The moment the butter melts, add the garlic and sauté just until aromatic, about 15 seconds. Stir in the red pepper fl akes and sauté for 5 seconds.
• Pour in the tomatoes and the clam juice or fi sh stock. Bring the mixture to a simmer, then reduce the heat to low and simmer at the merest bubble until thick, about 20 minutes. Season with salt.
• Place the cooked pasta in a serving bowl, add the sauce, and top with the parsley.

Pasta Recommendations
• Fresh: not advisable because the spicy sauce can overpower delicate, soft, fresh pasta
• Dried: any noodle, particularly thin noodles, even capelli d’angelo (angel hair) .
• Makes enough sauce for 1 pound fresh or 12 ounces dried pasta