Spaghetti Squash (or Linguini) with Red Clam Sauce
1 spaghetti squash
3 tablespoons extra-virgin olive oil
3 cloves garlic, thinly sliced
1/2 teaspoon red pepper flakes
1/2 teaspoon dried oregano
1/2 cup dry white wine
1 28-ounce can whole San Marzano tomatoes, crushed by hand
50 littleneck clams, scrubbed
1/2 cup chopped fresh parsley
Spaghetti squash: Cut ends off, then cut in half lengthwise. Scoop seeds out; add a little olive oil, salt, and pepper; and put face down on microwaveable plate. Microwave for 15 minutes. Take out and let cool for 10 minutes prior to scraping out with fork.
Linguini: Bring a large pot of salted water to a boil. Add the pasta and cook as the label directs. Drain and set aside.
Meanwhile, steam littlenecks until they open. Allow to cool, then extract cooked meat
Meanwhile, heat 2 tablespoons olive oil in a large deep skillet over medium-high heat. Add the garlic, anchovies, red pepper flakes, oregano and 1/4 teaspoon salt and cook, stirring occasionally, until the garlic is lightly golden, about 1 minute.
Add the wine and cook until reduced by half, about 3 minutes.
Add the tomatoes and cook, stirring occasionally, until the sauce thickens slightly, 5 to 7 minutes.
Add the clams, parsley, spaghetti squash or pasta, and the remaining 1 tablespoon olive oil. Toss to combine. Season with salt.