Spaghetti with red clam sauce is an Italian-American classic. You'll want to break out the red-checkered tablecloth when you make this spicy, briny, and superbly balanced version at home.
This recipe appears in our Pescatarian Comfort Food Meal Plan.
Recipe information
Total Time
35 min
Yield
Makes 4 to 6 servings
Ingredients
⅓
3
½
1
2
1
3
Need to make a substitution?
Preparation
Step 1
Heat oil in a 12- to 14-inch heavy skillet over medium heat until it shimmers, then cook garlic with red-pepper flakes, stirring, until pale golden, 1 to 2 minutes. Add tomatoes with their juice, sugar, and 1/2 teaspoon salt and briskly simmer, uncovered, stirring occasionally, until thickened, 7 to 10 minutes.
Step 2
Cook spaghetti in a pasta pot of boiling salted water (3 tablespoons salt for 6 quarts water) until al dente.
Step 3
Meanwhile, add clams (in shells) to sauce and cook, covered, shaking skillet occasionally, until clams open wide, 6 to 10 minutes (discard any clams that remain unopened after 10 minutes). Transfer clams (still in shells) as cooked to a large shallow bowl. If sauce is too watery, boil until slightly thickened, about 2 minutes.
Step 4
Drain spaghetti. Return clams to sauce and add pasta, tossing.