Spaghetti with Red Clam Sauce |
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Prep Time: 20 Minutes Cook Time: 15 Minutes |
Ready In: 35 Minutes Servings: 4 |
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You'll want to break out the red-checkered tablecloth when you make this spicy, briny, and superbly balanced version of the Italian-American staple at home. Ingredients:
1/3 cup olive oil |
3 large garlic cloves, chopped |
1/2 teaspoon dried hot red-pepper flakes |
1 (28- to 32-ounce) can whole tomatoes in juice, coarsely chopped, reserving juice |
2 teaspoons sugar |
1 pound spaghetti |
3 dozen hard-shelled clams such as littlenecks |
Directions:
1. Heat oil in a 12- to 14-inch heavy skillet over medium heat until it shimmers, then cook garlic with red-pepper flakes, stirring, until pale golden, 1 to 2 minutes. Add tomatoes with their juice, sugar, and 1/2 teaspoon salt and briskly simmer, uncovered, stirring occasionally, until thickened, 7 to 10 minutes.
2. Cook spaghetti in a pasta pot of boiling salted water (3 tablespoons salt for 6 quarts water) until al dente.
3. Meanwhile, add clams (in shells) to sauce and cook, covered, shaking skillet occasionally, until clams open wide, 6 to 10 minutes (discard any clams that remain unopened after 10 minutes). Transfer clams (still in shells) as cooked to a large shallow bowl. If sauce is too watery, boil until slightly thickened, about 2 minutes.
4. Drain spaghetti. Return clams to sauce and add pasta, tossing
5. Per serving: 656 calories, 20g fat (3g saturated), 17mg cholesterol, 316mg sodium, 96g carbohydrates, 6g fiber, 23g protein Nutritional analysis provided by Nutrition Data See Nutrition Data's complete analysis of this recipe ›
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