4 tablespoons extra-virgin olive oil
1 teaspoon minced shallots
1 teaspoon minced garlic
1/2 teaspoon dried oregano
1/2 teaspoon dried basil
Anchovy fillets, medium chop
1/2 cup large capers, rinsed of brine
1 cup pitted gaeta or kalamata olives
1/2 cup dry white wine
1/4 cup fresh clam juice
2 cups plum tomato, medium diced
2 cups marinara sauce
1 1/2 pounds linguini
Salt and pepper
Chopped parsley leaves, for garnish
In a saute pan over medium heat, add olive oil, shallots, garlic, oregano, basil and anchovy fillets. Sweat about 30 seconds, until anchovies begin to break down. Add capers and olives and saute 1 minute. Deglaze with white wine, add clam juice, let reduce by 1/3. Add plum tomatoes and thoroughly incorporate. Add marinara sauce. Season, to taste.
In separate pot, bring 1 1/2 gallons of water to boil. Season water generously with salt. When water is at a rapid boil, add linguini, stir so there is no clumping. Cook until al dente, about 4 to 5 minutes.
Add cooked pasta to puttanesca sauce and toss. Garnish with freshly chopped parsley.
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