Spaghetti With Clam Sauce
"This scrumptious pasta is DH's creation and star dish. Thank you to Starrynews for putting this in her best of 2009 cookbook!"
photo by CulinaryQueen
- Ready In:
- 35mins
- Ingredients:
- 12
- Serves:
-
2-3
ingredients
- 10 ounces spaghetti or 10 ounces linguine
- 2 1⁄2 tablespoons extra virgin olive oil, divided use
- 4 garlic cloves, minced
- 4 ounces mixed mushrooms, finely chopped (optional)
- 2 (6 1/2 ounce) cans minced clams, including juice from 1 can
- 1⁄16 teaspoon red pepper flakes (optional)
- 3⁄4 teaspoon italian seasoning
- 2 teaspoons fresh oregano or 1 teaspoon dried oregano
- 2 tablespoons white wine
- 1⁄2 lemon, juice of
- fresh ground black pepper
- 1 bunch fresh Italian parsley, coarsely chopped (or less, if you prefer)
directions
- Start water to boil for pasta.
- Heat 2 tablespoons oil over medium high heat in a small or medium saucepan.
- Add garlic and saute until softened, a few minutes. Add mushrooms (if using), clams, and juice from one of the cans of clams. Turn heat to high.
- Add red pepper flakes, Italian seasoning, oregano, wine, and lemon juice. Let simmer on high until at least three fourths of liquid has evaporated, about 10-15 minutes.
- Meanwhile, cook pasta until it is al dente.
- Drain pasta. Add pasta back to empty pot (off heat) and coat with 1/2 tablespoon of oil.
- Take sauce off heat. Add black pepper to taste, and parsley.
- Immediately add half of the sauce to the pasta and toss.
- Plate pasta, top with other half of sauce, and serve.
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Reviews
-
Great meal. I served with Basil Pesto bread and it was wonderful. Would be great for Christmas Eve. -
WONDERFUL! I made this with a head of fresh picked garlic, extra cremini mushrooms, the juice from both cans of clams, vermouth, and added coarse salt. I thought I would want butter or cream in the sauce but it was FLAVOR FABULOUS as is. I also used a high fiber whole grain thin spaghetti. I think this is the best clam sauce I have ever tasted including from restaurants. Made for the ZWT4. -
Usually I have to sell a recipe to DH, but tonight, I was the hesitant one about Clam Sauce! DH is used to some Italian-Americans making it for a sporting club. I have avoided recipes for spaghetti that don't involve cans of tomato product. DH had critiques requesting bigger pieces of clam so he could taste the clam easily so I would try whole baby clams next time. I was not sure at all I would like this dish, plain and simple. But I did enjoy it very much, despite my prejudices. I was surprised that the recipe did indeed need an entire bunch of parsley. I splurged on DeCecco spaghetti noodles, the best noodles at my local market, and I was glad I did. I made the recipe with 10 oz. of spaghetti noodles, although there were only 2 of us. I must have been beguiled, because we ate all of the recipe during one dinner! So you converted me, Maito! Thank you for sharing this recipe! Made "For Your Consideration". -
I used whole baby clams here but otherwise followed the recipe. It's simply scrumptious and a delightful change from "the usual". This is certainly something that I'll be making again fairly soon. -
So delicious! We really enjoyed this lovely dish! I used spaghetti noodles, baby portabella mushrooms, and the red pepper flakes. I also added chopped onion with the garlic, since we love onion. There were only two of us, so I cut the proportions down to fit 4 oz spaghetti, and it worked wonderfully! Served with broccoli, it made a lovely meal! Thanks for sharing!
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Tweaks
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Really good clam sauce recipe! I did use linguini instead of spaghetti and I also subbed in some fresh steamer clams for one of the cans of clams plus I also added a 10 oz can of baby clams. Really, can you have too many clams in clam sauce?? LOL. I used the red pepper flakes which I thought was a great touch. Thanks!! Made for the Babes of ZWT4.
RECIPE SUBMITTED BY
Maito
United States
