Smash out the anchovy fillet with
the flat side of the knife. After the capers are rinsed,
mash those with flat of knife as well.
Whisk the marinara and clam juice together in large
sauce pot, season with fresh black pepper, to taste. Add
the anchovies, capers, and chili paste, and stir. Add
the tomatoes to sauce with the olives. Add parsley,
oregano, vinegar, and olive oil. Bring to boil. Check
and adjust the seasoning.
Just before serving, warm the sauce and toss in a pan
with some hot pasta. Top with grated pecorino. Add some
pasta water, if desired, to thin out the sauce. The
sauce is also terrific over grilled fish or on a
bruschetta
