Spaghetti with Red Clam Sauce

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  • Total: 50 min
  • Prep: 20 min
  • Cook: 30 min
  • Yield: 4 to 6 servings
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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


  1. 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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