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Spaghetti With Red Clam Sauce

Italian.Chef's picture
Ingredients
  Olive oil/Butter 1⁄4 Cup (4 tbs)
  Finely chopped parsley 3 Tablespoon
  Garlic 2 Clove (10 gm), minced or pressed
  Tomatoes 3 Medium, peeled, seeded, and chopped
  Salt 1⁄4 Teaspoon
  Pepper 1⁄8 Teaspoon
  Liquid hot pepper seasoning 1 Teaspoon
  Oregano leaves 1⁄4 Teaspoon
  Small hard shell clams 4 Dozen
  Water 2 Tablespoon
  Spaghetti/Linguine 8 Ounce
  Boiling salted water 1 Cup (16 tbs)
Directions

Heat olive oil and butter in a wide frying pan over medium heat.
Add parsley and garlic and cook for 2 minutes.
Add tomatoes, salt, pepper, liquid hot pepper seasoning, and oregano.
Simmer gently, stirring occasionally, for about 10 minutes; then reduce heat to keep warm.
Meanwhile, scrub clams and rinse well.
Put clams and the 2 tablespoons water into a heavy pan.
Cover and simmer just until clams open (5 to 10 minutes).
When cool enough to handle, pluck whole clams from shells and put into sauce; save some clams in their shells for garnish, if you wish.
Strain clam juices from pan through a muslin cloth and add juices to sauce.
Following package directions, cook spaghetti in a large kettle of boiling salted water until al dente; then drain.
Return spaghetti to kettle, pour sauce over spaghetti, and toss.
Turn into a serving bowl.

Recipe Summary

Difficulty Level: 
Medium
Cuisine: 
Italian
Course: 
Main Dish
Method: 
Boiled
Ingredient: 
Pasta
Interest: 
Quick

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