4-6 ripe tomatoes finely cubed
2 minced onions
3 garlic cloves, minced
1 green bell pepper, cubed
1 can anchovies in oil
3-4 cans of clams in brine (140 grams each), cut in small pieces.
1-2 cans of cans in hot sauce (140 grams each), cut in small pieces.
1/2 cup red wine
3 tbsp. tomato paste
2 tsp. oregano flakes
2 tbsp. olive oil
1 tbsp. Worcestershire sauce
Salt and pepper to taste
1 (16 oz.0 box pasta (your choice, but I prefer fusilli)
Parmigiano or Pecorino cheese (optional)

Onions, green pepper, and crushed anchovies are sauteed with the olive oil and the oil from the anchovies. Add garlic a bit later. Then add all other ingredients but the salt and pepper.

Increase heat and bring to boil, then reduce heat and simmer for 1/2 hours or more. Add some water if the sauce is reduced too soon, stirring occasionally.

If sauce tends to stick in the bottom of the pan, reduce heat a bit. Cook until degree of doneness is achieved. Salt and pepper will be added when sauce is done.

NOTES:

I prefer the tomatoes with skin, seeds and everything! Also, you can make the arrabbiata as hot as you want varying the proportion of the clam cans: 4 cans of clams in brine and 1 can of clam in hot sauce will make a tamer arrabbiata sauce, 3/2 will make a hotter arrabbiata!

If clams in hot sauce are unobtainable, add peperoncino rosso (hot pepper flakes) to taste.

After the sauce is done, you can cook the pasta and be sure to cook until it is "al denté".

The Italian purists insist that no cheese should be added to fish or seafood pasta sauces, but don't worry about it and proceed with all the cheese you like. Being a pasta dish from the southern Italy, you can try Pecorino cheese instead of Parmigiano.

Submitted by: Luis De Santis (Venezuela)