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Chef John's Spaghetti with Red Clam Sauce
October 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!!!