Spaghetti with Red Clam Sauce
Elevate your weeknight pasta game with this luscious Spaghetti with Red Clam Sauce, a classic Italian-inspired dish bursting with flavor and elegance. Tender littleneck clams are simmered in a rich, aromatic tomato-based sauce infused with garlic, olive oil, and a hint of red pepper flakes for subtle heat. A touch of dry white wine and briny clam juice adds layers of complexity, perfectly complementing al dente spaghetti. Fresh parsley ties the dish together with a pop of herbaceous brightness. Simple yet sophisticated, this one-pot seafood pasta is ready in just 45 minutes and pairs beautifully with crusty bread for soaking up every last drop of the savory sauce. Ideal for casual dinners or special occasions, this recipe delivers restaurant-quality results in the comfort of your home.
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Recipe Information
Ingredients
- 12 oz spaghetti
- 3 tbsp olive oil
- 4 pieces garlic cloves, minced
- 0.5 tsp red pepper flakes
- 28 oz canned whole peeled tomatoes
- 1 cup clam juice
- 2 lbs fresh littleneck clams, scrubbed
- 0.5 cup dry white wine
- 0.25 cup fresh parsley, chopped
- 1 tsp salt
- 0.5 tsp black pepper
Instructions
Bring a large pot of salted water to a boil. Cook the spaghetti according to package instructions until al dente. Reserve 1/2 cup of the pasta water, then drain and set aside.
Meanwhile, heat the olive oil in a large, deep skillet over medium heat. Add the minced garlic and sauté for 1-2 minutes until fragrant but not browned.
Add the red pepper flakes to the garlic and stir for a few seconds to release the flavors.
Crush the whole peeled tomatoes with your hands or a spoon directly into the skillet. Pour in the juice from the can as well. Cook the tomatoes for 8-10 minutes, stirring occasionally, until slightly thickened.
Stir in the clam juice, and season with salt and black pepper. Let the sauce simmer gently for 5 minutes.
Add the fresh clams and white wine to the skillet. Cover with a tight-fitting lid and cook for 6-8 minutes, or until the clams have opened. Discard any clams that remain closed after this time.
Uncover the skillet and toss the cooked spaghetti into the clam sauce. Add the reserved pasta water a little at a time if the sauce needs thinning.
Sprinkle the dish with freshly chopped parsley before serving. Serve immediately with crusty bread for dipping if desired.
Nutrition Facts
Calories |
494 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 13.8 g | 18% | |
| Saturated Fat | 1.9 g | 9% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 83 mg | 28% | |
| Sodium | 1388 mg | 60% | |
| Total Carbohydrate | 44.4 g | 16% | |
| Dietary Fiber | 4.4 g | 16% | |
| Total Sugars | 6.9 g | ||
| Protein | 40.1 g | 80% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 177 mg | 14% | |
| Iron | 40.7 mg | 226% | |
| Potassium | 1099 mg | 23% | |
*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.
