Pasta with Clams and Anchovies

Ingredients

• Salt
• 1 pound gluten-free spaghetti
• 1/2 cup olive oil
• 4 cloves garlic, minced or put through a garlic press
• 1 small onion, finely diced
• 1 teaspoon dried parsley
• 1 teaspoon dried oregano
• 2 cans chopped clams, or 1 can whole baby clams
• 2 jars anchovy fillets, minced with oil reserved

Directions

1. Fill a large pot three-quarters full of water, put the lid on, and bring it to a boil over high heat. Place a colander in the sink so it is ready when the pasta is done.
2. Once the water is boiling, add 1 tablespoon salt and the pasta. Stir for about 30 seconds with a wooden spoon, then continue cooking, stirring now and then.
3. As the pasta cooks, make the sauce. Add the oil and garlic to a small pot, then set it over medium-low heat. Yes, the garlic goes into cold oil here so it can cook slowly and gently. When it starts to sizzle, stir in the onion, parsley, and oregano. Cook, stirring occasionally with a wooden spoon, until the onion turns translucent. Reduce the heat to low. This is a good moment to check on the pasta if you have not done that yet.
4. Stir the clams with their juices, along with the minced anchovies and their oil, into the olive oil mixture and warm everything through. Do not allow the sauce to boil, since that can make the clams tough.
5. After about 10 minutes of boiling, test the pasta. When it is tender, scoop about 1 cup of the cooking water into a small heatproof bowl and reserve it. Drain the pasta in the colander, then put it back in its pot over very low heat. Pour in the sauce and toss with a wooden spoon. If it looks a little dry, stir in 1/4 cup of the reserved pasta water first, then add more as needed. Serve immediately.