In the meantime, in a big nonstick skillet over medium warmth, heat the olive oil till shimmering. Add the fennel seeds and purple pepper flakes and cook dinner, stirring commonly, till aromatic, 30 seconds to 1 minute. Stir within the marinara sauce, clam juice and olives, deliver to a simmer and cook dinner, stirring commonly, for about 5 minutes.
https://www.washingtonpost.com/meals/2021/08/23/pasta-clams-olives-marinara/?utm_source=rss&utm_medium=referral&utm_campaign=wp_lifestyle | A pantry pasta recipe with canned clams, marinara and olives packs a briny punch