Spaghetti with Red Clam Sauce

Name: Spaghetti with Red Clam Sauce
Prep time: 15 min
Cook time: 22 min
Total time: 37 min
Yield: 4 servings
Cuisine: italian_american
Ingredients: 340 g spaghetti (dried); 900 g littleneck clams (scrubbed and purged); 3 tbsp olive oil; 6 pcs garlic (cloves, thinly sliced); 1 pinch red pepper flakes; 6 pcs tomato (large plum tomatoes, blanched, peeled, and crushed by hand); 0.5 cup white wine (dry); 0.25 cup water (reserved pasta cooking water); 1 tbsp salt (for pasta water); 3 tbsp parsley (fresh, chopped)

RATING

4.6/5(98)

TASTE SCORE

9/10

Al dente spaghetti tossed in a bright, garlicky tomato sauce studded with tender clams. Fresh clams infuse the quick-cooking marinara with briny depth, while red pepper flakes add a gentle warmth. A restaurant-quality seafood pasta that comes together in under 40 minutes.

PREP

15m

COOK

22m

SERVES

1 CUP

640 cal

SERVINGS

METHOD · 8 STEPS

prep · ~5 min
Clean the clams.
1.Scrub clam shells under cold water to remove grit and sand.
2.Discard any with cracked shells or that stay open when tapped.
prep · ~5 min
Prepare the tomato base.
1.Score a shallow X on the bottom of each tomato.
2.Blanch in boiling water for 30 seconds, then plunge into ice water.
3.Peel off the skins and crush tomatoes by hand in a bowl.
boil · ~10 min
Boil the spaghetti.
1.Bring a large pot of water to a rolling boil.
2.Add 1 tablespoon salt, then add spaghetti.
3.Cook until 2 minutes shy of al dente (about 1 minute less than package directions).
4.Reserve ¼ cup pasta water, then drain.
TIPUndercooking the pasta lets it finish absorbing the clam sauce without turning mushy.
saute · ~2 min
Sauté the garlic.
1.Heat olive oil in a large skillet over medium-low heat.
2.Add sliced garlic and red pepper flakes.
3.Cook, stirring gently, until garlic is fragrant and pale gold — about 2 minutes.
TIPDon't let the garlic brown — it turns bitter and will overpower the delicate clam flavor.
simmer · ~10 min
Build the red sauce.
1.Pour crushed tomatoes into the skillet with the garlic.
2.Add white wine and a pinch of salt.
3.Bring to a gentle simmer and cook for 10 minutes, stirring occasionally, until slightly thickened.
steam · ~7 min
Steam the clams.
1.Nestle the clams into the sauce in a single layer.
2.Cover the skillet tightly and cook over medium heat for 5–7 minutes.
3.Uncover and check — all clams should be open. Discard any that remain shut.
TIPDo not overcook the clams or they'll turn rubbery. The moment they pop open, they're ready.
mix · ~2 min
Toss spaghetti with the sauce.
1.Add the drained spaghetti and reserved pasta water to the skillet.
2.Toss gently with tongs over low heat for 1–2 minutes.
3.Let the pasta absorb the sauce until the spaghetti is perfectly al dente.
garnish
Garnish with fresh parsley and serve hot.

PRO TIPS

What to keep in mind.

6 tips from the recipe — small details that make a real difference to the final dish.

1
Purge clams in cold salted water for 20 minutes to release any remaining sand before scrubbing.
2
Reserve extra pasta water beyond ¼ cup; the starchy liquid helps emulsify the sauce if it tightens.
3
Use a large enough skillet so clams sit in a single layer for even steaming and quick opening.
4
Taste the sauce before adding pasta; if it tastes flat, a squeeze of lemon juice brightens the brininess.
5
Make the sauce up to 2 days ahead; reheat gently, then steam clams and toss with freshly boiled pasta.
6
If clams open before sauce thickens, remove them immediately to a bowl and return to the skillet at the end.

RECIPE VARIATIONS