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Spaghetti With Red Clam Sauce

Chef.at.Home's picture
Ingredients
  Olive oil/Vegetable oil 2 Tablespoon
  Onion 1 Large, chopped
  Garlic 1 Clove (5 gm), minced
  Bay leaf 1
  Basil leaf 1⁄4 Teaspoon, crumbled
  Salt 1 Teaspoon
  Freshly ground pepper 1⁄8 Teaspoon
  Honey/Light brown sugar 2 Teaspoon
  Canned tomatoes 29 Ounce (1 Can, 1 Pound 13 Ounce)
  Canned tomato paste 6 Ounce (1 Can)
  Dry white wine 1⁄4 Cup (4 tbs)
  Minced parsley 1⁄4 Cup (4 tbs)
  Canned minced clams 8 Ounce (1 Can)
  Thin spaghetti 1 Pound (1 Package)
  Grated parmesan cheese 1⁄4 Cup (4 tbs) (For Topping)
Directions

1. Heat oil in a large, heavy skillet over moderate heat; add the onion and garlic and saute, stirring occasionally, for 8 to 10 minutes, until golden. Add bay leaf, basil, salt, pepper, honey or brown sugar, tomatoes, tomato paste, wine, parsley and the liquid drained from the canned clams; reserve clams. Simmer uncovered, stirring now and then, 1 hour, until flavors mingle and sauce is about the consistency of gravy. Mix in clams and heat for 5 minutes longer. Remove bay leaf.
2. Drain spaghetti well, mound it on a large, heated platter and top with the red clam sauce. Sprinkle with grated Parmesan and serve. (Pass extra grated Parmesan cheese so everyone can help himself.)

Recipe Summary

Cuisine: 
Italian
Course: 
Main Dish
Method: 
Simmering
Dish: 
Noodle
Ingredient: 
Pasta
Cook Time: 
80 Minutes

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