Spaghetti with Red Clam Sauce (Food Network Kitchens) |
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Prep Time: 20 Minutes Cook Time: 30 Minutes |
Ready In: 50 Minutes Servings: 4 |
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Ingredients:
three 6 1/2-ounce cans minced or whole clams |
1/4 cup extra-virgin olive oil |
6 cloves garlic, minced |
1/2 teaspoon red pepper flakes or more to taste |
one 28-ounce can whole tomatoes packed in juice, drained, and chopped |
1 pound dry spaghetti or linguini |
10 fresh basil leaves, chopped |
2 tablespoons finely chopped flat-leaf parsley |
kosher salt |
freshly ground black pepper |
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Directions:
1. Drain the clams reserving 1/2 cup of their juice and set aside.
2. Heat the olive oil in a large skillet over medium-low heat. Add the garlic and cook until softened, but not browned, about 3 minutes. Add the pepper flakes and cook for 30 seconds more. Add the reserved clam juice and tomatoes, increase the heat and bring to a boil. Cover, and lower the heat to maintain a gentle simmer, cook for 15 minutes. Set aside.
3. Bring a large pot of water to a boil over high heat, salt generously. Cook the pasta until al dente, tender yet still slightly firm. During the last 5 minutes of cooking the pasta stir the clams, basil, and parsley into the sauce. Bring to a simmer and season with salt and pepper to taste. Drain the pasta and add to the sauce and toss to combine evenly. Divide among warmed bowls and serve.
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