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Spaghetti with Red Clam Sauce

This is one of Chef John’s “go to” recipes. It only calls for a handful of ingredients, and yet it’s bursting with flavor. Plus, it’s quick and easy to prepare; you can have this on the table in 15 minutes. Let it simmer while the pasta is cooking—and before you know it, you’re done! This is an incredibly easy weeknight meal. Serve it over angle hair or spaghetti.

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  • LaDonna

why is there no link to a printable recipe?

  • La Rousse

The BIG DEAL with MSG is that some of us are HIGHLY allergic. My last encounter sent me to the emergency room, as my skin was BEET RED, my face swollen beyond recognition, and my throat was swelling up so badly that I wa fighting to breathe. This is not the first episode, and I now carry an epipen. My brother, a renowned internist, gastroenterologist, and hepatologist has advised me that the next time may kill me. The last time it happened, I was eating in a private home, where the chef apparently dismissed my claims to an allergy. Some people only get hives or migraines. I could DIE!

  • trustyboard

What is the big deal with no MSG? People, we have to get over this tired fear of a superb flavoring ingredient. MSG does not cause cancer, does not make you sick, and does not cause birth defects!! If you all knew how prevalent MSG was in your diet and what a huge difference it makes in how delicious food it makes your food you might take pause. Read Chef David Chang's comments about it. There is a growing number of chefs, myself included that are "coming out of the closet" and proclaiming our praises to it's game changing effect on our dishes. Fear of MSG is an urban legend, an old wive's tale. Go ahead and believe it or open up to a world of amazing umami and savoriness. Wake up!!