Red Clam Pasta Sauce
If you can find tinned clams this is a very easy seafood pasta sauce to throw together. Also works with crab or tuna.
Ingredients
Serves: 8
- 1 (800g) tin crushed tomatoes
- 1 (400g) tin diced tomatoes
- 400g tomato pasta sauce
- 1 1/2 tablespoons capers
- 1 tablespoon minced garlic
- 2 teaspoons white sugar
- 2 teaspoons dried parsley
- 1 teaspoon garlic powder
- 1/2 teaspoon salt
- 1/4 teaspoon dried basil
- 1/4 teaspoon dried oregano
- 1/4 teaspoon ground black pepper
- 1 pinch chilli flakes
- 2 (180g) tins minced clams, with juice
- 500g cooked and drained spaghetti
Directions
Preparation:10min ›
Cook:1hour ›
Ready in:1hour10min
- In a large pot combine the crushed tomatoes, diced tomatoes, tomato sauce, capers, minced garlic, sugar, parsley, garlic powder, salt, oregano, basil, black pepper and chilli flakes. Cover and bring to a boil.
- Lower heat to a simmer and cook for 45 to 60 minutes. Add the clams plus some of their juice during the last 5 minutes of cooking.
- Pour sauce over hot spaghetti.
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Reviews and Ratings
Global Ratings:
(46)
Reviews in English (36)
My husband is the cook in the family. He made this clam sauce and it was delicious! The only different thing he did was to triple the amount of clams (we like a lot of clams). Tastes just like the sauce at one of our favorite restaurants. And, since the owners of that restaurant have recently retired, we can still enjoy the sauce, only at home. Thanks, Angela! - 29 May 2004 (Review from Allrecipes USA and Canada)
Excellent recipe. I followed it exactly except that I put all the ingredients into my crock pot and let it sit on low all day. They aroma was great, the flavor, outstanding. I used the two small cans of minced clams and added a tall can of whole clams. I also added about 1/2 of port wine... served over linguini. I've made this many, many times since, on the stove and enjoyed it every time. Thanks Angela. To Laura B., a recipe is a guide, not a scientific formula. Tweak away and have fun. - 10 Apr 2002 (Review from Allrecipes USA and Canada)
This recipe was O.K., but I will definitely alter it next time. I like my red clam sauce slightly spicier, more clammy (is that a word?)and less runny. I think that I will add more crushed red pepper, perhaps some hot sauce, all of the clam juice, and half of the tomato sauce. Good base recipe though-Thanks! - 09 Dec 2005 (Review from Allrecipes USA and Canada)
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