2 teaspoons chopped and smashed anchovies
2 teaspoons salted or canned capers, rinsed and chopped
1 1/2 cups marinara sauce
1/4 cup clam juice (preferably unsalted)
Freshly ground black pepper
1 1/2 teaspoons hot chili paste, finely chopped (recommended: Peperoncino Piccante Chili "Paste")
1/2 cup peeled, seeded, roughly chopped tomatoes (if you don't have any tomatoes on hand, increase the marinara sauce to 2 cups)
1/2 cup each Kalamata and picoline olives, pitted and quartered
1 tablespoon finely chopped fresh oregano leaves or 1 1/2 teaspoons dried oregano
2 tablespoons finely chopped Italian parsley, optional
1 1/2 teaspoons red wine vinegar
2 tablespoons extra-virgin olive oil
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