Excellent Red Clam Sauce
Dive into the bold, seaside flavors of 'Excellent Red Clam Sauce,' a classic Italian-inspired dish perfect for seafood lovers. This recipe combines tender, briny fresh clams with a rich, savory tomato-based sauce infused with garlic, crushed red pepper flakes, and a splash of dry white wine for depth. Simmered until thick and aromatic, this vibrant sauce is served over al dente spaghetti or linguine, making every bite a comforting, restaurant-quality experience. Topped with fresh parsley and optional Parmesan cheese, this hearty yet elegant recipe is perfect for weeknight dinners or special occasions. Ready in under an hour, it’s a showstopping dish that will transport you straight to the Mediterranean coast. Keywords: red clam sauce, seafood pasta, Italian clam sauce, tomato clam pasta, fresh clams recipe.
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 2 pounds fresh clams
- 3 tablespoons extra virgin olive oil
- 4 units garlic cloves, minced
- 0.5 teaspoons crushed red pepper flakes
- 0.5 cups dry white wine
- 1 28-ounce can canned crushed tomatoes
- 2 tablespoons tomato paste
- 1 teaspoons dried oregano
- 2 tablespoons fresh parsley, chopped
- 1 teaspoons salt
- 0.5 teaspoons black pepper
- 12 ounces pasta (spaghetti or linguine)
- 0.25 cups grated Parmesan cheese
Instructions
1. Scrub the clams thoroughly under cold water to remove any dirt or sand. Discard any clams that are cracked or do not close when tapped.
2. In a large, deep skillet or saucepan, heat the olive oil over medium heat.
3. Add the minced garlic and crushed red pepper flakes to the pan. Sauté for 1-2 minutes until the garlic is fragrant but not browned.
4. Pour in the white wine and bring it to a simmer. Add the clams to the pan, cover with a lid, and cook for 6-8 minutes or until the clams open. Discard any clams that remain closed.
5. Remove the cooked clams with a slotted spoon and set them aside in a bowl. Strain the cooking liquid through a fine-mesh sieve and reserve it for later.
6. Add the canned crushed tomatoes, tomato paste, dried oregano, salt, and black pepper to the same skillet. Pour in the reserved clam cooking liquid. Stir well to combine.
7. Simmer the sauce over medium-low heat for 20 minutes, stirring occasionally, until it thickens and the flavors meld together.
8. In the meantime, cook the pasta according to the package instructions in a large pot of salted boiling water. Drain and set aside.
9. Return the clams to the sauce in the skillet and sprinkle with fresh chopped parsley. Cook for 2-3 minutes to warm the clams through.
10. Serve the red clam sauce over the cooked pasta. Sprinkle with grated Parmesan cheese, if desired. Enjoy!
Nutrition Facts
Calories |
2668 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 71.3 g | 91% | |
| Saturated Fat | 12.4 g | 62% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 628 mg | 209% | |
| Sodium | 4235 mg | 184% | |
| Total Carbohydrate | 213.0 g | 77% | |
| Dietary Fiber | 22.0 g | 79% | |
| Total Sugars | 40.3 g | ||
| Protein | 271.7 g | 543% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 1351 mg | 104% | |
| Iron | 266.4 mg | 1480% | |
| Potassium | 9058 mg | 193% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
