Spaghetti with Brooklyn Red Clam Sauce
Dive into the rich, coastal flavors of Spaghetti with Brooklyn Red Clam Sauce, a vibrant Italian-American classic that brings a taste of the sea to your table. This hearty dish features tender littleneck or Manila clams simmered in a robust tomato sauce infused with garlic, crushed red pepper flakes, and a splash of dry white wine for depth. A touch of tomato paste and a pinch of sugar balance the acidity, while fresh parsley adds a bright, herby finish. Perfectly al dente spaghetti is tossed in this velvety clam sauce, creating a dish bursting with savory and briny notes. Ready in just 45 minutes, this recipe is ideal for weeknight dinners or as a centerpiece for your next gathering. Serve it with crusty bread to soak up every last drop, and watch it disappear from the table!
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Recipe Information
Ingredients
- 1 pound Spaghetti
- 2 pounds Clams (littleneck or Manila, scrubbed clean)
- 3 tablespoons Olive oil
- 5 Garlic cloves, minced
- 0.5 teaspoon Crushed red pepper flakes
- 0.5 cup Dry white wine
- 28 ounces Canned crushed tomatoes
- 2 tablespoons Tomato paste
- 1 teaspoon Salt
- 1 teaspoon Sugar
- 0.25 cup Fresh parsley, chopped
- 0.5 teaspoon Ground black pepper
Instructions
Bring a large pot of salted water to a boil. Cook the spaghetti according to package instructions until al dente, then drain and set aside, reserving 1/2 cup of the pasta water.
In a large skillet or sauté pan, heat the olive oil over medium heat. Add the minced garlic and crushed red pepper flakes, and cook for 1-2 minutes until fragrant, being careful not to burn the garlic.
Pour in the white wine and bring to a simmer. Add the cleaned clams to the pan, cover tightly, and cook for 5-7 minutes, or until all the clams have opened. Discard any clams that remain closed.
Remove the clams with a slotted spoon and set them aside. Reserve the liquid in the pan.
To the same skillet, add the crushed tomatoes, tomato paste, salt, and sugar. Stir well to combine. Simmer the sauce on low heat for 10-12 minutes, allowing the flavors to meld.
Add the clams back into the sauce, along with the reserved pasta water and chopped parsley. Stir gently to coat the clams.
Toss the cooked spaghetti in the skillet with the clam sauce, ensuring the pasta is well coated.
Season with black pepper to taste, and adjust salt if necessary. Serve immediately, garnished with additional parsley if desired.
Nutrition Facts
Calories |
2825 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 70.0 g | 90% | |
| Saturated Fat | 11.9 g | 60% | |
| Polyunsaturated Fat | 4.0 g | ||
| Cholesterol | 608 mg | 203% | |
| Sodium | 4507 mg | 196% | |
| Total Carbohydrate | 262.9 g | 96% | |
| Dietary Fiber | 25.6 g | 91% | |
| Total Sugars | 47.5 g | ||
| Protein | 275.6 g | 551% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 1268 mg | 98% | |
| Iron | 169.3 mg | 941% | |
| Potassium | 9600 mg | 204% | |
*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.
