Spaghetti With Brooklyn Red Clam Sauce
- Ready In:
- 20mins
- Ingredients:
- 11
- Serves:
-
6
ingredients
- 1 tablespoon salt, plus more for seasoning
- 1 lb dried spaghetti or 1 lb linguine
- 1⁄4 cup extra virgin olive oil
- 2 garlic cloves, smashed and peeled
- 2 (6 ounce) cans chopped clams, with their juices
- 1⁄4 cup dry white wine
- 1 cup crushed canned Italian plum tomato
- 1⁄4 teaspoon hot red pepper flakes
- fresh ground black pepper
- chopped parsley
- 1 tablespoon cold unsalted butter
directions
- In a large covered pot, heat a gallon of water with a tablespoon of salt to a boil. When it boils, add the pasta, stir well, and cover until it returns to the boil. Uncover and boil until just tender to the bite all the way through.
- Meanwhile, make the sauce. In a skillet (with a lid) large enough to hold the pasta later on, heat the oil over medium-low heat. Add the garlic and slowly cook, stirring, until golden, about 5 minutes. Add the claims with their juice, wine, tomatoes, red pepper flakes and salt and pepper, to taste, keeping in mind that the claims are quite salty. Stir, reduce the heat to simmer and simmer until slightly thickened, about 5 minutes.
- Reserving 1/2 cup cooking water, drain the pasta in a colander. Add the drained pasta, parsley, butter and salt and pepper to taste to the sauce and mix well, adding a few tablespoons of pasta cooking water if needed to coat the pasta evenly. Cover and cook 1 minute. Serve immediately.
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Reviews
-
I am enjoying my coffee after a wonderful meal of this yummy clam sauce over linguine, salad and garlic bread. I didn't use crushed tomatoes, I used whole plum and broke them up with my hands as I dumped them in the pan. I only used a small pinch of the red pepper flakes as we arn't into spicy but it gave just enough kick for us. I used dried basil in the sauce and no parsley since I didn't have it. I added the basil as it was simmering. I also skipped the butter. I usually add butter at the end of all my tomato sauces but I didn't feel it needed it here. This was a wonderful sauce. The whole family enjoied it. Thank you for posting.
RECIPE SUBMITTED BY
Valerie in Florida
Stuart, Florida
I currently live in Stuart, Florida which is a great place to live. I moved here from Orlando many years ago to live the life of a beach bum and have gotten quite good at it. I am actually a Yankee, but becoming more Southern by the day. During the past several years I found an absolute love for cooking. The man in my life loves to eat so we make a good match. I absolutely love Recipezaar and can no longer live without it. I think it is great that I can see what other people think of the recipes before I try them. I have some favorite chefs and reviewers on this site and I know when I try their recipes I can never lose ! My passions are my family, my fiance', my cat (Tasha), the beach, and now cooking. My pet peeve is anyone that abuses animals. AND THIS IS A BIG PET PEEVE ! I am currently a Paralegal but can't see myself doing this forever. If I did not work, I would probably spend my time cooking and taking care of the 50-animals that I would most likely adopt.