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Chef John's Spaghetti with Red Clam Sauce

Rated as 4.84 out of 5 Stars
56k

"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.
  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.
  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.

Nutrition Facts


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

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Reviews

Read all reviews 41
  1. 51 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 3 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...

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. ...

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

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.

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.

I mostly followed this recipe except I added one more can of clam drained and 1/2 teaspoon red pepper flakes. The recipe was easy to make and didn't take a lot of time. Everyone in my family lo...

Yum!! Made it just as written but without the extra water. Was fantastic! I'm not a huge tomato sauce fan but this one got me! Since I didn't watch the video, I was unsure of what to do with t...

I am not a seafood eater of any kind, except for tuna casserole during lent, but my family is. This was quick and easy and I loved it, so did my family! Like Chef John says, it is very flavorf...

We made it exactly as written and could not have been more pleased. It was absolutely fabulous and will be part of our pasta rotation in the future. We are in Germany and the clams were whole ...