Ingredients for Spaghetti With Brooklyn Red Clam Sauce
- 1 tablespoon salt, plus more to taste
- 1 lb spaghetti
- 2 tablespoons extra virgin olive oil
- 4 cloves garlic, minced
- 2 (10 ounce) cans undrained chopped clams
- 1/2 cup dry white wine
- 1 (28 ounce) can crushed tomatoes
- 1/2 teaspoon hot red pepper flakes
- fresh ground black pepper, to taste
- 1/4 cup fresh parsley, chopped
- 2 tablespoons unsalted butter
- 1 gallon water
- 1/2 cup reserved pasta cooking water
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How to Make Spaghetti With Brooklyn Red Clam Sauce
- Bring 1 gallon of water to a boil in a large pot. Add 1 tablespoon of salt.
- Add 1 pound of spaghetti, stir well, and return to a boil. Cover and cook according to package directions until al dente.
- While the pasta cooks, prepare the sauce. Heat 2 tablespoons of olive oil in a large skillet over medium-low heat.
- Add 4 minced cloves of garlic and cook, stirring frequently, until golden brown (about 5 minutes).
- Add 2 (10 ounce) cans of undrained chopped clams, 1/2 cup dry white wine, 1 (28 ounce) can crushed tomatoes, and 1/2 teaspoon red pepper flakes. Season with salt and pepper to taste.
- Bring to a simmer, reduce heat, and cook until slightly thickened (about 5 minutes).
- Reserve 1/2 cup of pasta cooking water before draining the pasta.
- Add the drained spaghetti, 1/4 cup chopped fresh parsley, and 2 tablespoons of butter to the sauce. Toss to combine.
- Add a few tablespoons of reserved pasta water if needed to create a creamy consistency.
- Cover and cook for 1 minute to allow flavors to meld.
- Serve immediately and enjoy!
Nutrition Information (Approximate per serving)
Sodium
50 g
Sugar
9g
Fat
13g
Carbs
19g
