Spaghetti With Red Clam Sauce
Indulge in this simple seafood pasta dish with rich, bold flavors that you can create in minutes. An authentic Italian pasta dish perfect for a relaxed dinner with friends or family.
Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings 4 servings
- 1 pound spaghetti
- 3 tablespoons olive oil
- 4 cloves garlic (large cloves) chopped
- 1½ pounds of littleneck clams soaked & scrubbed
- 1 cup of dry white wine
- 1 14oz can chopped tomatoes in juice half drained
- ¼ cup of clam juice
- ¼ cup fresh parsley chopped
- salt and pepper to taste
Bring a large pot of salted water to boil, then add pasta and cook until just undercooked (about a 1 minute short of al dente).
Meanwhile, in large sauté pan over medium-high heat, heat 3 tablespoons olive oil until hot but not smoking. Add garlic and sauté until just golden (about 30 seconds). Add wine, tomatoes, clam juice, and all but a tablespoon of the parsley. Bring to a boil.
Add clams, lower the heat and simmer uncovered, just until clams open, 7 to 8 minutes.
Reserve 1⁄2 cup cooking water, then drain the pasta and add to the pan. Simmer, tossing occasionally, until the pasta is just tender (about a minute). If the pasta starts getting a bit dry, add some of the reserved cooking water.
Remove from heat and taste for seasoning. Season to taste. Add the remaining parsley, and drizzle with remaining olive oil, tossing to coat. Transfer to a serving dish and serve immediately.
Calories: 595kcal | Carbohydrates: 89g | Protein: 18g | Fat: 12g | Saturated Fat: 1g | Cholesterol: 7mg | Sodium: 203mg | Potassium: 349mg | Fiber: 3g | Sugar: 4g | Vitamin A: 410IU | Vitamin C: 6.4mg | Calcium: 50mg | Iron: 2.4mg