One-Pan Spaghetti with Clam Sauce

1 tsp Olive Oil
2 cloves garlic, crushed
1/2 tsp crushed red pepper flakes
6 anchovy fillets (just do it!!)
1 cup white wine
48 oz low-sodium chicken broth
1 large can baby clams (or 2 small) drained and juice saved
1 lb spaghetti (I would use whole wheat here)

Cook the garlic, pepper flakes and anchovies over medium-low heat in the olive oil until the anchovies dissolve. Add the wine, broth and the juice from the clams. Once this begins to boil add the spaghetti. Cook over medium low heat until the pasta is soft and has soaked up most of the cooking liquid. Add the baby clams and toss around until they are warmed through. Serve with a tossed salad and crusty bread.

Number of Servings: 6

Recipe submitted by SparkPeople user PAYNETAMAZ.