Tuscan Red Clam Sauce

Name: Tuscan Red Clam Sauce
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 cup olive oil; 1 small onion, thinly sliced; 1/2 cup dry white wine; 2 garlic cloves, minced; 10 red pear tomatoes (blanched, peeled and chopped); 1/2 teaspoon salt; 1/4 teaspoon ground black pepper; 1/4 mildly hot pepper, minced; 1/4 cup parsley, chopped; 1 (6 1/2 ounce) can chopped clams

Eats Now Editorial Team · 663 kcal · Seafood

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Tuscan Red Clam Sauce – a delicious recipe with olive oil, onion, white wine, garlic, red pear tomatoes, salt. Easy to follow and perfect for any occasion.

Serves 4 Seafood

Servings: persons

1 cup olive oil
1 small onion, thinly sliced
1/2 cup dry white wine
2 garlic cloves, minced
10 red pear tomatoes (blanched, peeled and chopped)
1/2 teaspoon salt
1/4 teaspoon ground black pepper
1/4 mildly hot pepper, minced
1/4 cup parsley, chopped
1 (6 1/2 ounce) can chopped clams

1
Saute onion in olive oil until transparent.
2
Add wine, garlic, tomatoes, hot pepper, drained clam juice, salt and pepper.
3
Bring sauce to a boil.
4
Reduce heat, cover and cook for 20 minutes.
5
Add clams and parsley.
6
Pour sauce over pasta, toss and serve.

663

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

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

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Frequently Asked Questions

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

You need 10 ingredients. The key ingredients include: 1 cup olive oil, 1 small onion, thinly sliced, 1/2 cup dry white wine, 2 garlic cloves, minced, and more.

Yes, Tuscan 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.

Quick Info

Servings
4 servings
Calories
663 kcal
Category
Seafood

Eats Now Editorial Team

Passionate cooks who develop and test new recipes every day – from quick weeknight dinners to special occasion feasts.

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