|Nutritional Guidelines (per serving)|
|Servings: 4 Portions (4 Servings)|
|Amount per serving|
|% Daily Value*|
|Total Fat 10g||13%|
|Saturated Fat 2g||8%|
|Total Carbohydrate 111g||40%|
|Dietary Fiber 9g||32%|
|*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.|
Whether it's spaghetti, linguine, or fettuccine - pasta with red clam sauce is a classic dish in Italian-American restaurants. But it's an easy recipe to make at home, so there's no need to go out to enjoy this delicious seafood pasta.
- 2 tablespoons olive oil
- 3 cloves garlic (minced)
- 1 tablespoon anchovy paste or 2 fillets, minced
- 2 tablespoons capers
- 1 teaspoon crushed red pepper flakes
- 1/2 cup dry white wine
- 3 cups prepared tomato sauce (plus 1/4 cup water to rinse jar)
- 2 cans (6.5 ounces) chopped clams in juice
- 1 pound linguine (or spaghetti or fettuccine pasta)
- Salt to taste
- 1/4 cup fresh basil (or Italian parsley), chopped
- Optional: grated parmesan
Add the olive oil, garlic, anchovy, capers and red pepper to a large saucepan, and turn on the heat to medium. When the garlic begins to sizzle, and before it starts to brown, add the wine. Cook until the wine reduces by about half.
Stir in the tomato sauce, clams, and juice. Bring to a gentle simmer over low heat. Stirring occasionally. Boil the pasta according to the directions on the package. Drain, but do not rinse. Add the spaghetti back to the pot in which it was cooked, and pour over the clam sauce, and basil. Toss with tongs to coat the pasta with the sauce. Cover and let sit for 2 minutes to absorb the flavors. Taste and season with salt if necessary. Serve hot with Parmesan if desired.