Loading...
A quintessential Italian-American comfort dish, this Spaghetti with Red Clam Sauce features tender pasta enveloped in a robust, garlicky tomato sauce brimming with succulent clams. Ready in under 40 minutes, it's a perfect, flavorful meal for any weeknight.
Cook the pasta. Bring 4 liters of water and 1 tbsp of salt to a rolling boil in a large pot. Add the spaghetti and cook according to package directions until al dente, typically 8-10 minutes. Just before draining, reserve 1 cup of the starchy pasta water. Drain the spaghetti and set aside.
Sauté the aromatics. While the pasta cooks, heat the olive oil in a large skillet or Dutch oven over medium heat. Add the finely chopped onion and cook until softened and translucent, about 5-6 minutes. Stir in the minced garlic and red pepper flakes, and cook for another minute until fragrant, being careful not to let the garlic burn.
Build and simmer the sauce. Pour the white wine into the skillet to deglaze, scraping up any flavorful bits from the bottom of the pan. Allow it to simmer and reduce by half, about 2-3 minutes. Add the crushed tomatoes, the reserved juice from the clams, dried oregano, 1 tsp salt, and black pepper. Stir to combine, bring to a gentle simmer, then reduce the heat to low, cover, and let it cook for at least 15 minutes to allow the flavors to meld.
Combine pasta and clams. Uncover the sauce and stir in the drained chopped clams. Cook for only 1-2 minutes, just until the clams are heated through. Overcooking will make them tough. Add the drained spaghetti to the skillet with the sauce. Toss thoroughly to coat every strand of pasta.
Finish and serve. If the sauce seems too thick, add a splash of the reserved pasta water to achieve a silky consistency that clings to the noodles. Taste and adjust seasoning if necessary. Serve immediately, garnished generously with fresh chopped parsley.
Velvety, slow-cooked polenta forms a perfect base for earthy mushrooms sautéed with garlic and fresh herbs. A comforting and savory Italian-American classic, made heart-healthy with minimal sodium.
A vibrant and flavorful pasta dish where spaghetti and fresh vegetables cook together in one pot. This low-sodium version is perfect for a quick, healthy weeknight dinner, ready in under 30 minutes.
A rich and satisfying pasta dish featuring tender mushrooms in a velvety, garlic-infused cream sauce. Made completely without salt, this recipe relies on fresh herbs and black pepper for a surprisingly flavorful meal.
Enjoy a guilt-free creamy pasta dish! This recipe uses deeply browned mushrooms and a touch of low-fat milk to create a silky, savory sauce without the heavy cream or high sodium. It's a comforting weeknight dinner ready in under 30 minutes.
A quintessential Italian-American comfort dish, this Spaghetti with Red Clam Sauce features tender pasta enveloped in a robust, garlicky tomato sauce brimming with succulent clams. Ready in under 40 minutes, it's a perfect, flavorful meal for any weeknight.
This italian_american recipe takes 35 minutes to prepare and yields 4 servings. At 703.25 calories per serving with 32.49g of protein, it's a beginner-friendly recipe perfect for lunch or dinner.
Substitute canned clams with 2 pounds of fresh littleneck or Manila clams. After simmering the tomato sauce, add the scrubbed clams to the pot, cover, and cook until they open (5-8 minutes). Discard any that don't open.
Double the red pepper flakes or add a finely chopped fresh chili, like a Fresno or serrano, along with the garlic for a more pronounced heat.
Add 1 tablespoon of chopped fresh basil or a teaspoon of fresh thyme along with the parsley at the end for a more complex herbal note.
Swap the spaghetti for linguine, which is also a traditional pairing for clam sauce. Its flat shape holds the sauce beautifully.
Clams are packed with high-quality protein, which is essential for building and repairing muscle tissue, supporting metabolic function, and keeping you feeling full and satisfied.
This dish is a fantastic source of iron and vitamin B12, both crucial for producing red blood cells, preventing anemia, and maintaining high energy levels and proper nerve function.
The use of extra virgin olive oil provides monounsaturated fats, while the lycopene from the cooked tomatoes acts as a powerful antioxidant. Both contribute to cardiovascular health.
Clams are a great source of selenium and zinc, and garlic contains allicin. These compounds are known to support a healthy immune system and help the body fight off infections.
A typical serving of this recipe (about 2 cups) contains approximately 550-650 calories, depending on the exact ingredients used. Most calories come from the pasta and olive oil.
Yes, it can be a healthy and balanced meal. Clams are an excellent source of lean protein, iron, and vitamin B12. The tomato sauce is rich in lycopene, an antioxidant, and using extra virgin olive oil provides heart-healthy monounsaturated fats. For a healthier version, use whole wheat spaghetti.
Absolutely. You can substitute the white wine with an equal amount of chicken broth, vegetable broth, or additional reserved clam juice to deglaze the pan. This will still provide a savory liquid base for the sauce.
Store leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, gently warm it in a skillet over low heat. Add a tablespoon or two of water or broth to loosen the sauce and prevent the pasta from drying out.
Yes! For this recipe, you would need about 2 pounds of fresh littleneck or Manila clams. After the tomato sauce has simmered, add the scrubbed clams to the pot, cover, and cook for 5-8 minutes, or until they have all opened. Discard any clams that remain closed.