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Pasta with Red Clam Sauce

by

Yield: 4 to 6 servings

This pasta dish with red clam sauce is truly delicious. The garlic can be increased to taste -- use as much as you dare, the contributor advises, or as much as your close ones will tolerate.
Pasta with Red Clam Sauce

Ingredients:

  • 2 cans (6-1/2 ounces each) minced clams or 1 cup freshly steamed and shucked clams
  • 1/4 cup olive oil
  • 1 to 2 tablespoons butter
  • 4 garlic cloves (or more to taste), minced
  • 2 to 3 tablespoons chopped fresh parsley
  • 1 teaspoon dried oregano
  • 1 teaspoon dried basil
  • 1 teaspoon salt
  • 1/4 teaspoon pepper
  • 1 can (28 ounces) Italian tomatoes
  • 1 can (8 ounces) tomato sauce
  • 16 ounces dried linguine or vermicelli

Instructions:

Drain the clams and reserve the juice. Or measure out 1 cup of the clam-steaming liquid and set aside.

In a large saucepan, heat the olive oil and butter. Add the garlic and simmer for about 3 minutes, just until the garlic begins to color; do not let the garlic turn brown or the sauce will taste bitter. Add the parsley, oregano, basil, salt, pepper, tomatoes, tomato sauce, and clam juice. Simmer for 45 minutes. Add the clams and cook just enough to heat through.

Meanwhile, cook the pasta in plenty of boiling salted water according to the package directions. Drain. Place the pasta in individual serving bowls and pour the sauce on top.
Updated Thursday, May 23rd, 2002
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5 Responses to Pasta with Red Clam Sauce

  1. Anonymous November 2, 2003 at 3:11 pm #

    My husband loves good food. His comment was “Excellent”. It’s very easy to make and is company fare.

  2. Iris Land November 20, 2003 at 1:04 pm #

    The first time I fixed this my husband loved it, and asked me to fix it again.

  3. Jennifer Antonini November 13, 2004 at 8:00 pm #

    My sister and her husband led me to this recipe…after I made it the first time for my boyfriend he proposed…can’t wait to make it for our big family some day!

  4. John Damon February 13, 2008 at 12:18 pm #

    This recipe should have dry Vermouth added just before the clams are put back in the sauce for reheating, this adds a true Italian vongolla flavor.

  5. Anonymous October 26, 2008 at 6:48 pm #

    I LOVE this recipe! It’s become my signature pasta dish, and the few people that I’ve let in on my secret are amazed at how easy it is!

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