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Spaghetti with Red Clam Sauce

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 teaspoons Glace de Fruits de Mer Gold® (or 1 1/2 teaspoons Fumet de Poisson Gold®) dissolved in 1 cup hot water
  • 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


  1. Cook the spaghetti in a large pot of salted boiling water.
  2. 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.
  3. 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.
  4. 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.
  5. When the pasta is done, drain it in a colander.
  6. 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.

Additional Tips

Wine Pairing: Dry rosé

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