Spaghetti with Red Clam Sauce

Total Time:
50 min
Prep:
20 min
Cook:
30 min

Yield:
4 to 6 servings

Ingredients
  • Three 6 1/2-ounce cans minced or whole clams
  • 1/4 cup extra-virgin olive oil
  • 6 cloves garlic, minced
  • 1/2 teaspoon red pepper flakes or more to taste
  • One 28-ounce can whole tomatoes packed in juice, drained, and chopped
  • 1 pound dry spaghetti or linguini
  • 10 fresh basil leaves, chopped
  • 2 tablespoons finely chopped flat-leaf parsley
  • Kosher salt
  • Freshly ground black pepper
  • Copyright 2001 Television Food Network, G.P. All rights reserved.
Directions

Drain the clams reserving 1/2 cup of their juice and set aside.

Heat the olive oil in a large skillet over medium-low heat. Add the garlic and cook until softened, but not browned, about 3 minutes. Add the pepper flakes and cook for 30 seconds more. Add the reserved clam juice and tomatoes, increase the heat and bring to a boil. Cover, and lower the heat to maintain a gentle simmer, cook for 15 minutes. Set aside.

Bring a large pot of water to a boil over high heat, salt generously. Cook the pasta until al dente, tender yet still slightly firm. During the last 5 minutes of cooking the pasta stir the clams, basil, and parsley into the sauce. Bring to a simmer and season with salt and pepper to taste. Drain the pasta and add to the sauce and toss to combine evenly. Divide among warmed bowls and serve.


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4.8 19
I made this dish in 30 min. It was snowing out so I just used what was at hand and it turned out wonderful. I didn't have whole tomatoes so I used crushed. Instead of fresh basil I used about 3/4 tsp. dried as well as about 1/2 tsp. dried parsley. I also added the clam juice in the end but reserved the already cooked clams and spread them over the pasta in wide serving bowls, then added the sauce so as not to over-cook the clams. Awesome! item not reviewed by moderator and published
Wonderful! I did the garlic, tomato and salt part of the sauce the day before and cooked that all day in a crockpot the next day. This helped get rid of the tinny taste in the canned tomatoes. Halfway through the day I added the clam juice, then added the clams and basil the last hour. Such a simple dish but so delicious! Will make this again and again. item not reviewed by moderator and published
Made this for the first time. Really easy and fantastic!! Loved the spice. I went heavy on the red pepper. I didnt have fresh basil so I used dry but added it into the sauce during the simmering process. For clams I used a container of fresh cleaned that I got at the fish counter. Def be making this again. A keeper for sure!! item not reviewed by moderator and published
I have made this for the last 38 years. Got the recipe from an Italian friend while in grad school. It is a staple and everyone always asks for the recipe. Simple and straightforward favors. The best! item not reviewed by moderator and published
I've made this twice and love it! The only changes are that I didn't drain the tomatoes and I used dried parsley and basil...It's so easy - I can get it together cooked and ready to eat in about 1/2 hour. item not reviewed by moderator and published
I used crushed tomatoes instead so it was a little thicker. Fantastic taste!!! item not reviewed by moderator and published
I'm a real critic when it comes to food growing up with a family of chefs. And I must say this recipe is fantastic! I added extra garlic and a little bit of tomato sauce to give it a thicker consistency. This is a definite must try! item not reviewed by moderator and published
I usually do a lot of meddling with recipes, this one I followed and I enjoyed it. Thanks! item not reviewed by moderator and published
My family is pretty picky but they all loved it.. item not reviewed by moderator and published
I actually wasn't expecting much out of this recipe but I couldn't believe how delicious it was! My husband really enjoyed it too! Easy, tasty...can't wait to make it again! item not reviewed by moderator and published

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Recipe courtesy of Serena Palumbo