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Chef John's Spaghetti with Red Clam Sauce

Rated as 4.81 out of 5 Stars
59k

"This is one of my 'go to' recipes and it takes only about 15 minutes from start to finish. The only prep work really is mashing the garlic. The sauce is great on any pasta, but I prefer angel hair or spaghetti."
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Ingredients

20 m servings 852
Original recipe yields 4 servings

Directions

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  1. Pour olive oil into cold skillet. Add garlic, capers, anchovy paste, and red pepper flakes. Place over medium heat and cook and stir until the oil is infused with the flavors of the mixture, about 5 minutes, taking care not to brown the garlic. Add tomato sauce and rinse jar with 1/4 cup water; add water to skillet. Pour in wine and juice from clams, reserving the clams. Bring to a simmer until slightly reduced and thickened, 7 to 9 minutes. Watch Now
  2. Bring a large pot of lightly salted water to a boil. Cook spaghetti in the boiling water, stirring occasionally until almost al dente, or about 1 minute less than directed on package. Drain. Return pasta to the pot off heat. Watch Now
  3. Stir clams into the sauce. Pour sauce over pasta. Stir; cover the pot to allow it to finish cooking off heat and to allow the pasta will absorb some of the sauce, about 3 minutes. Stir in Parmesan cheese. Top with chopped fresh basil and/or parsley. Watch Now

Nutrition Facts


Per Serving: 852 calories; 16.5 116.9 44.3 72 1514 Full nutrition

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Reviews

Read all reviews 51
  1. 64 Ratings

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    Rated as 5 out of 5 Stars
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    Rated as 4 out of 5 Stars
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    Rated as 1 out of 5 Stars
Most helpful positive review

I made this two days ago and we almost came to blows over who got to lick the serving bowl. By popular demand, I am making it again tonight. I did not have a jar of pre-made marinara so I subs...

Most helpful critical review

The written instructions are incorrect. The wine and juice from clams should be poured in and reduced before the tomato sauce and water.

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I made this two days ago and we almost came to blows over who got to lick the serving bowl. By popular demand, I am making it again tonight. I did not have a jar of pre-made marinara so I subs...

The written instructions are incorrect. The wine and juice from clams should be poured in and reduced before the tomato sauce and water.

This dish was heavenly! Easy to make. I put my face in it! Be careful with the pepper flakes. It all depends on the sauce you use. If it already has a bite to it reduce the pepper flakes. ...

As usual, Chef John does not disappoint. Easy and delicious! Didn’t change a thing.

I made this yesterday for me and my husband. He absolutely love it! There are things that I would do differently. First I would definitely add more clams about 3 cans more. I also would sauté al...

Great and fast meal, IF you like clams. The only thing I did differently was to add 4 cans of CHOPPED clams (they are larger than the minced), and drained 2 of the cans.

This recipe is easy and quick to make. It has a lot of flavor as well. I would not change a thing. My husband loved it and I will make it again for sure.

This is too quick and too easy to taste this good! The sauce was beautiful and the flavors were amazing. My husband thought I slaved over the stove for hours. I made it the first time exactly li...

Great recipe! I really enjoyed the way this quickly comes together to put a terrific meal on the table! Make sure you use a sauce you enjoy, I used Newman's Marinara and the meal is not comple...