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.

Recipe Summary

prep:
5 mins
cook:
15 mins
total:
20 mins
Servings:
4
Yield:
4 servings
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Ingredients

4
Original recipe yields 4 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.

  • 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

852 calories; protein 44.3g; carbohydrates 116.9g; fat 16.5g; cholesterol 71.5mg; sodium 1513.8mg. Full Nutrition
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Reviews (98)

Read More Reviews

Most helpful positive review

Rating: 5 stars
10/28/2016
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 substituted a 14 oz can of fire-roasted diced tomatoes, and a 14 oz can of tomato sauce, and added 1 tsp. of Italian seasoning and 1 tsp. of salt. I'll make it that way again tonight. I'm going to add 1/2 c. of Kalamata olives too because we love them and I think they will go well. I can't wait to eat this again!!! Read More
(22)

Most helpful critical review

Rating: 3 stars
08/21/2017
The written instructions are incorrect. The wine and juice from clams should be poured in and reduced before the tomato sauce and water. Read More
(14)
128 Ratings
  • 5 star values: 107
  • 4 star values: 15
  • 3 star values: 4
  • 2 star values: 1
  • 1 star values: 1
Rating: 5 stars
10/27/2016
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 substituted a 14 oz can of fire-roasted diced tomatoes, and a 14 oz can of tomato sauce, and added 1 tsp. of Italian seasoning and 1 tsp. of salt. I'll make it that way again tonight. I'm going to add 1/2 c. of Kalamata olives too because we love them and I think they will go well. I can't wait to eat this again!!! Read More
(22)
Rating: 3 stars
08/21/2017
The written instructions are incorrect. The wine and juice from clams should be poured in and reduced before the tomato sauce and water. Read More
(14)
Rating: 5 stars
01/30/2017
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. I can hardly wait until tomorrow so I can eat the left overs. Read More
(8)
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Rating: 5 stars
02/21/2018
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 all of the ingredients in the white wine before adding the tomato sauce to infuse the flavors and unless you like your pasta with barely any sauce. I would add the spaghetti noodles to the sauce as you go. I feel a pound of noodles are too much as my noodles absorbed all of the sauce. So the next day I made another batch of sauce this time adding a teaspoon more of the anchovy sauce and more clams! Thanks for this recipe! Read More
(5)
Rating: 5 stars
09/16/2018
As usual Chef John does not disappoint. Easy and delicious! Didn t change a thing. Read More
(5)
Rating: 5 stars
08/27/2018
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 complete without Italian bread! Thank you Chef John! Read More
(4)
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Rating: 5 stars
08/17/2018
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 like the recipe stated, and the second time I took some reviewer suggestions and added 4 cans of chopped (instead of the diced) mussels. I think it added to the presentation. The second time I couldn’t find anchovy paste so I used a couple of anchovies and mashed into the sauce. I didn’t notice a taste difference between the paste and mashed. The next time I will throw in some zucchini. This recipe is going into our rotation. Read More
(4)
Rating: 5 stars
09/08/2016
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. Read More
(4)
Rating: 5 stars
04/01/2017
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. Read More
(4)
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