This easy recipe brings you the delights of clams and other seafood, as well as spaghetti which is always a great staple, and an herby tomato-based sauce. You can make this with spaghetti or linguine – both types of pasta are cheap and tasty, so use whatever you have. You will need a big can of clams, or you can use three 6½ oz cans if you can only get the smaller ones. Either whole or minced clams are fine for this spaghetti and red clam sauce recipe.
The tasty sauce is made with tomatoes, and spiced up with garlic, basil, parsley, red pepper flakes, and a little salt and black pepper to taste. You can increase or decrease the amount of red pepper flakes. Some people like to add a few drops of Tabasco sauce to this recipe, and it is true that many tomato-based seafood dishes are incredibly good when spiced up in this way, but you know your taste buds best, so it is your call.
This recipe will serve four hungry people or six who have already had an appetizer. The seafood in sauce is made in one pot and the spaghetti is cooked in another, then the drained spaghetti and sauce are combined in one pot. Have some warm dishes to spoon this delicious meal into, and serve it with some crusty bread if you like.
- 28 oz can whole tomatoes packed in juice, drained and chopped
- 1 lb dried spaghetti
- 2 tablespoons finely chopped parsley
- ¼ cup olive oil
- 3 oz raw or cooked seafood mix (shrimp, squid, mussels etc)
- 6 minced garlic cloves
- 20 oz can clams
- ½ teaspoon red pepper flakes
- 10 chopped fresh basil leaves
- Salt and black pepper, to taste
- Drain the clams, reserving ½ cup of their juice.
- Heat the oil in a skillet over a medium-low heat.
- Stir in the garlic and cook for 3 minutes, or until softened but not browned.
- Add the red pepper flakes and cook for 30 seconds.
- Add the reserved clam juice and tomatoes, then turn up the heat and bring to a boil.
- Cover and gently simmer over a low heat for 15 minutes.
- Bring a pot of water to a boil over a high heat and add a generous pinch of salt.
- Cook the spaghetti until it is al dente.
- During the last 5 minutes of cooking the pasta, stir the cooked seafood mix, basil, clams, and parsley into the sauce.
- If you are using cooked seafood mix, add this one minute before the end, just to warm it through.
- Bring it to a simmer and season with salt and pepper to taste.
- Drain the pasta, combine it with the sauce, and toss to combine.
- Divide between 4 warmed bowls.
From a distance this might look a bit like spaghetti Bolognese, but look closer and you will be able to spot the shrimp, squid ring, and other delicious morsels of seafood lurking in the juicy pile of pasta. If you like, you can use a few shrimp instead of seafood mix. It is totally up to you. Any kind of seafood is lovely with this, as long as it is shelled and in bite-size pieces. Serve this with a fork and spoon, so you can suck the spaghetti up, and do not forget the napkins either! This red clam sauce has a magnificent, well-balanced flavor and it is sure to fill you up.
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