Ingredients for Spaghetti Red Clam Sauce
- 1 pound thin spaghetti
- 1 pound littleneck clams
- 1/4 cup chopped fresh parsley
- 1 tablespoon capers
- 1 (28 ounce) can crushed tomatoes
- 2 tablespoons olive oil
- 2 cloves garlic
- salt and freshly ground black pepper to taste
- 1/2 cup reserved pasta water
- 1/4 teaspoon red pepper flakes (optional)
- 1/4 cup dry white wine (optional)
- 1 tablespoon butter
- 1 tablespoon lemon juice
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How to Make Spaghetti Red Clam Sauce
- Cook 1 pound spaghetti according to package directions. Reserve about 1/2 cup of pasta water before draining.
- While the pasta cooks, prepare the sauce. Mince 2 cloves of garlic.
- Add 2 tablespoons of olive oil to a large skillet over medium heat. Add the minced garlic and 1 tablespoon of capers and cook for 1 minute, or until fragrant. Be careful not to burn the garlic.
- Add 1 (28 ounce) can of crushed tomatoes, 1/4 cup chopped fresh parsley, and 1/4 teaspoon of red pepper flakes (optional). Season with salt and freshly ground black pepper to taste. Simmer for 5 minutes, stirring occasionally.
- Add 1 pound of littleneck clams (cleaned and scrubbed), and 1/4 cup dry white wine (optional) to the skillet. Cover and cook for 3-5 minutes, or until the clams open. Discard any clams that do not open.
- Stir in 1 tablespoon of butter and 1 tablespoon of lemon juice. Add a few tablespoons of reserved pasta water to thin the sauce if needed.
- Add the cooked and drained spaghetti to the skillet and toss to coat in the sauce. Serve immediately, garnished with extra parsley, if desired.
Nutrition Information (Approximate per serving)
Sodium
3 g
Sugar
8g
Fat
6g
Carbs
18g
