Red Clam Sauce & Spaghetti

Looking to deviate a bit from your ordinary spaghetti dishes? Look no further–I present you with a most delicious red clam sauce recipe! This sauce is quick, easy and tasty enough that you will never reach for a jarred sauce again.

This recipe is a variation on a dish my grandma makes a lot. And anyone who knows my gram knows she is a FABULOUS cook! So prepare yourselves to be let in on a family gem!

Red Clam Sauce

Yield: about 4 servings

What You’ll Need:

  • 2 tbsp of olive oil
  • 3 cloves garlic, minced
  • 28 oz can of whole plum tomatoes
  • 1/3 cup of fresh basil, chopped
  • 1 bay leaf
  • 1/2 tsp of parsley flakes
  • 1/4 tsp of onion powder
  • 1/2 tsp of oregano
  • 1/8 tsp of red pepper flakes
  • 1/3 cup of dry red wine
  • 10 oz can of whole baby clams
  • Salt and pepper to taste
  • 1 pound of pasta to choice, cooked
  • Parmesan cheese for topping

What You’ll Do:

  1. Heat olive oil in a large skillet or stockpot and add garlic. Sauté for about 3 minutes, or until golden.
  2. Add plum tomatoes to the skillet, crushing with your hands as you go.
  3. Add your fresh basil, bay leaf, parsley, oregano, red pepper and red wine. Simmer over medium-low heat for about 15 minutes, stirring often.
  4. Add clams–juice and all!–to the sauce and simmer for about 15 more minutes, stirring often. Add salt and pepper to taste.
  5. Serve over your favorite pasta, and top with lots of fresh parmesan cheese!

Ah, I just love this dish. It’s got just a hint of seafood flavor, a little bit of heat, and reminds me of my childhood. Try it out, and let me know what you think!!

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