Spaghetti With Red Clam Sauce

"Fast, easy, and very delicious!! I usually have everything that I need for this recipe on hand. Use as much or as little garlic that you like, or, that your family and friends can tolerate. You can throw in a pinch of crushed red pepper flakes, if you want...but, I prefer it without. Served with a salad, some fresh Italian bread, a glass of wine...and, presto, dinner is ready!"
 
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Ready In:
55mins
Ingredients:
15
Serves:
4-6
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ingredients

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directions

  • Drain the clams and reserve the juices. To the reserved juices, add enough vermouth or wine to measure about 3/4 cup (approximately 1/4 cup of vermouth or wine).
  • In a large saucepan over medium heat, heat the olive oil and butter. Add the minced garlic and simmer for about 3 minutes, or until garlic begins to color; do NOT let the garlic brown or the sauce will taste bitter. Add the parsley, oregano, basil, salt, pepper, tomatoes, tomato sauce, and clam juice/vermouth mixture, and a pinch of crushed red pepper, if desired. Break the tomatoes up with the back of a wooden spoon. Reduce heat and simmer for 45 minutes, stirring occasionally.
  • Add the clams and cook just long enough to heat through, a minute or so.
  • Meanwhile, cook the pasta in boiling salted water until al dente, according to package instructions. Place the spaghetti into serving bowls and pour the sauce over each. Pass the grated Parmesan cheese and sprinkle, if desired.
  • Mangia!

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Reviews

  1. A really wonderful and easy recipe! I used to make red clam sauce all the time years ago, but it sort of fell out of favor. I'm glad I tried this again because it reminded me of how much I really like it. I do like a lot of clams, so I added a can of baby clams as well but kept the same amount of clam juice. I used white wine and crushed San Marzano tomatoes. I also used 4 cloves of garlic and a pinch of red pepper flakes. I will be making this more often. Thanks for sharing. Made for I Recommend Tag Game.
     
  2. Delicious! I followed your recipe just as written, except for adding lots of extra minced garlic to the dish. At the end I undercooked the pasta by a couple minutes so I could dump the clam sauce right in and mix it all together. It was great this way. My husband says he likes this better than Linguine with white clam sauce now! Thank you, Alan. [Made for Bargain Basement Tag]
     
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RECIPE SUBMITTED BY

<p>I recently celebrated my 19th anniversary living in SW Florida. I moved here from Massachusetts, just north of Boston. As much as I miss family back home, I truly love living here - the beaches, the tropical beauty, the people, and the weather (except the hurricanes!). Everyday is just another day in Paradise. I work at the new international airport here in Fort Myers. I have an opportunity to meet many different and interesting people from around the world. I've had an interest in cooking since I was a little boy, following my grandmother around the kitchen. Since I wasn't blessed with any artistic or musical talent, I think cooking was my way of being creative. My passion is my family and friends. My second passion is cooking for them. My favorite way to entertain is informally...brunches, cookouts, and small dinner parties. Just relaxing, enjoying each other's company, some good food and drink, and a little fun are the only rules of the house.</p>
 
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