Spaghetti with Red Clam Sauce
Dress Up the Ordinary
Tender clams in a spicy tomato sauce tossed with pasta--a classic Italian-American dish. Serve it up with a side of garlic bread and a crisp salad for a quick and delicious meal.
3/4 pound spaghetti
2 tablespoons olive oil
1 small onion, diced
4 large cloves garlic, minced
2/3 cup dry white wine
1/2 teaspoon dried oregano
1/8 teaspoon red pepper flakes, or to taste
1 large can (28 ounces) crushed tomatoes
2 cans (6 1/2 ounces each) chopped clams, drained, or 3-4 dozen small clams, shucked
Salt and ground black pepper
1/4 cup chopped fresh parsley
Cook the spaghetti in a large pot of salted boiling water.
While the pasta is cooking, make the sauce: In a large skillet or Dutch oven, warm the olive oil over medium heat. Add the onion and cook until it is translucent, 3-5 minutes. Add the garlic and cook another minute.
Stir in the white wine, oregano, and red pepper flakes and bring the liquid to a simmer. Cook until the wine has reduced to about 1/3 cup, about 5 minutes.
Add the crushed tomatoes and the diluted Glace de Fruits de Mer Gold® and simmer for 6-8 minutes. Add the clams and simmer 1-2 minutes. Season the sauce to taste with salt and pepper and stir in the parsley.
When the pasta is done, drain it in a colander.
When the sauce is finished, transfer the pasta to the skillet, tossing it gently with the sauce and simmer for a 1-2 minutes. Serve the pasta and sauce in warmed shallow bowls.
Wine Pairing: Dry rosé