Spaghetti with Red Clam Sauce Recipe

Name: Spaghetti with Red Clam Sauce
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 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.

Servings: persons

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.

1
Drain the clams reserving 1/2 cup of their juice and set aside.
2
Heat the olive oil in a large skillet over medium-low heat.
3
Add the garlic and cook until softened, but not browned, about 3 minutes.
4
Add the pepper flakes and cook for 30 seconds more.
5
Add the reserved clam juice and tomatoes, increase the heat and bring to a boil.
6
Cover, and lower the heat to maintain a gentle simmer, cook for 15 minutes.
7
Set aside.
8
Bring a large pot of water to a boil over high heat, salt generously.
9
Cook the pasta until al dente, tender yet still slightly firm.
10
During the last 5 minutes of cooking the pasta stir the clams, basil, and parsley into the sauce.
11
Bring to a simmer and season with salt and pepper to taste.
12
Drain the pasta and add to the sauce and toss to combine evenly.
13
Divide among warmed bowls and serve.

197

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 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, and more.

Yes, Spaghetti with Red Clam Sauce falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Spaghetti with Red Clam Sauce

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions