Spaghetti with Red Clam Sauce A Classic Italian
This dish features spaghetti tossed in a rich tomato and clam sauce.Fresh or canned clams provide a briny, ocean-like flavor.Garlic, olive oil, and herbs create a fragrant base.A hint of chili flakes adds gentle heat.Quick and easy to prepare in under 30 minutes.Perfect for seafood lovers and elegant dinners.
Ingredients
- 12 oz spaghetti
- 2 tbsp olive oil
- 4 cloves garlic (minced)
- 1/2 tsp red chili flakes (optional)
- 1 can (14–15 oz) chopped or crushed tomatoes
- 2 cans (6.5 oz each) chopped clams (with juice) OR 1 lb fresh clams
- 1/2 cup white wine (optional)
- 1/2 tsp salt (adjust to taste)
- 1/2 tsp black pepper
- 1 tsp dried oregano
- 2 tbsp fresh parsley (chopped)
Instructions
- Cook spaghetti according to package instructions until al dente. Reserve 1/2 cup pasta water and drain.
- Heat olive oil in a large pan over medium heat.
- Add garlic and chili flakes; sauté until fragrant (about 1 minute).
- Pour in white wine (if using) and simmer for 2–3 minutes.
- Add tomatoes, oregano, salt, and pepper. Simmer for 8–10 minutes.
- Stir in clams along with their juice and cook for 3–5 minutes.
- Add cooked spaghetti to the sauce and toss well.
- Use reserved pasta water if needed to loosen the sauce.
- Finish with fresh parsley and drizzle of olive oil.
- Serve hot.
Notes
- Use high-quality canned clams for convenience.
- Fresh clams give a more authentic flavor.
- Do not overcook clams—they become tough.
- Adjust salt carefully due to natural saltiness of clams.
- Reserve pasta water for perfect sauce consistency.
- Avoid heavy cheese to keep the seafood flavor intact.
- Use ripe tomatoes for best results.
- Serve immediately for best taste.