Best Maries Spaghetti With Red Clam Sauce Recipes

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SPAGHETTI WITH RED CLAM SAUCE



Spaghetti with Red Clam Sauce image

Provided by Food Network Kitchen

Categories     main-dish

Time 50m

Yield 4 to 6 servings

Number Of Ingredients 10

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

Steps:

  • Drain the clams reserving 1/2 cup of their juice and set aside. 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. 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.

RED CLAM SAUCE



Red Clam Sauce image

This recipe tastes like an Italian restaurant specialty and cooks while you take care of other things. What a marvelous way to jazz up pasta sauce! -JoAnn Brown, Latrobe, Pennsylvania

Provided by Taste of Home

Categories     Dinner

Time 3h25m

Yield 4 servings.

Number Of Ingredients 13

1 medium onion, chopped
1 tablespoon canola oil
2 garlic cloves, minced
2 cans (6-1/2 ounces each) chopped clams, undrained
1 can (14-1/2 ounces) diced tomatoes, undrained
1 can (6 ounces) tomato paste
1/4 cup minced fresh parsley
1 bay leaf
1 teaspoon sugar
1 teaspoon dried basil
1/2 teaspoon dried thyme
Additional minced fresh parsley, optional
6 ounces linguine, cooked and drained

Steps:

  • In a small skillet, saute onion in oil until tender. Add garlic; cook 1 minute longer., Transfer to a 1-1/2- or 2-qt. slow cooker. Stir in the clams, tomatoes, tomato paste, parsley, bay leaf, sugar, basil and thyme., Cover and cook on low until heated through, 3-4 hours. Discard bay leaf. If desired, sprinkle with additional parsley. Serve with linguine. Freeze option: Omit additional parsley. Cool before placing in a freezer container. Cover and freeze for up to 3 months. To use, thaw in the refrigerator overnight. Place in a large saucepan; heat through, stirring occasionally. Serve with linguine and, if desired, minced parsley.

Nutrition Facts : Calories 305 calories, Fat 5g fat (0 saturated fat), Cholesterol 15mg cholesterol, Sodium 553mg sodium, Carbohydrate 53g carbohydrate (14g sugars, Fiber 7g fiber), Protein 15g protein.

ONE-POT CLAM SPAGHETTI



One-Pot Clam Spaghetti image

Provided by Ree Drummond : Food Network

Categories     main-dish

Time 20m

Yield 4 servings

Number Of Ingredients 12

12 ounces whole wheat spaghetti
One 6.5-ounce can chopped clams, with juices
2 tablespoons olive oil
1 tablespoon fresh oregano leaves, plus more for garnish
2 teaspoons crushed red pepper flakes, plus more for garnish
4 cloves garlic, sliced
1 small yellow onion, sliced thinly
Kosher salt
2 cups baby spinach
1 1/2 cups grated Parmesan
2 tablespoons salted butter
Freshly ground black pepper

Steps:

  • Place the spaghetti, clams with their juices, olive oil, oregano leaves, crushed red pepper, garlic, onion and a good pinch of salt in a large high-sided skillet. Add 4 1/2 cups of water and bring to a boil. Cook, stirring and turning the pasta frequently with tongs, until the spaghetti is al dente and most of the liquid has evaporated and thickened, 9 to 10 minutes.
  • Remove the pan from the heat and fold in the spinach, Parmesan and butter. Toss to make sure everything is well coated and combined. Season to taste with black pepper and more salt if needed. Serve, garnished with more oregano leaves and crushed red pepper flakes.

SPAGHETTI WITH RED CLAM SAUCE



Spaghetti With Red Clam Sauce image

Make and share this Spaghetti With Red Clam Sauce recipe from Food.com.

Provided by Lisa1

Categories     Spaghetti

Time 55m

Yield 4 serving(s)

Number Of Ingredients 9

3 garlic cloves, minced
1 tablespoon olive oil
1/2 teaspoon black pepper
1/4-1/2 teaspoon crushed red pepper flakes
1 (28 ounce) can ground tomatoes (I like Muir Glen) or 1 (28 ounce) can crushed tomatoes, undrained
2 (10 ounce) cans baby clams, undrained
1/2 teaspoon basil
1/2 teaspoon anchovy paste
hot cookd spaghetti (or linguine)

Steps:

  • In a large skillet, cook garlic in oil over medium heat approx 30 seconds.
  • Add black and red pepper. Cook and stir 30 seconds longer.
  • Drain clams, reserving juice. Set clams aside.
  • Add clam juice and tomatoes to skillet. Stir in basil and anchovy paste. Bring to a boil.
  • Reduce heat. Simmer, uncovered, 30 to 45 minutes until desired consistency is reached.
  • Stir in clams. Heat through.
  • Serve over hot cooked spaghetti or linguine.

Nutrition Facts : Calories 182.2, Fat 5.3, SaturatedFat 0.7, Cholesterol 51.4, Sodium 130.6, Carbohydrate 12.6, Fiber 2.5, Sugar 5.3, Protein 21.2

SPAGHETTI WITH RED CLAM SAUCE



Spaghetti with Red Clam Sauce image

Provided by Melissa Roberts

Categories     Pasta     Tomato     Quick & Easy     High Fiber     Dinner     Clam     Healthy     Gourmet     Pescatarian     Dairy Free     Peanut Free     Tree Nut Free     Soy Free

Yield Makes 4 to 6 servings

Number Of Ingredients 7

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

Steps:

  • 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.
  • Cook spaghetti in a pasta pot of boiling salted water (3 tablespoons salt for 6 quarts water) until al dente.
  • 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.
  • Drain spaghetti. Return clams to sauce and add pasta, tossing

SPAGHETTI WITH RED CLAM SAUCE



Spaghetti With Red Clam Sauce image

Fast, easy, and very delicious!! I usually have everything that I need for this recipe on hand. Use as much or as little garlic that you like, or, that your family and friends can tolerate. You can throw in a pinch of crushed red pepper flakes, if you want...but, I prefer it without. Served with a salad, some fresh Italian bread, a glass of wine...and, presto, dinner is ready!

Provided by Alan in SW Florida

Categories     Sauces

Time 55m

Yield 4-6 serving(s)

Number Of Ingredients 15

2 (6 1/2 ounce) cans minced clams
1/4 cup dry vermouth (red or white wine, your choice) or 1/4 cup dry wine (red or white wine, your choice)
1/4 cup extra virgin olive oil
2 tablespoons butter
4 garlic cloves, minced (more or less, if desired)
3 tablespoons chopped fresh Italian parsley
1 teaspoon dried oregano
1 teaspoon dried basil
1 teaspoon salt (or to taste)
1/4 teaspoon fresh ground black pepper (or to taste)
1 (28 ounce) can san marzano tomatoes (regular canned Italian or crushed tomatoes will do, but San Marzano are the best.)
1 (8 ounce) can tomato sauce
1 pinch crushed red pepper flakes (optional)
1 (1 lb) package spaghetti or 1 (1 lb) package linguine, cooked al dente according to package directions
4 -6 tablespoons freshly grated parmesan cheese (optional)

Steps:

  • Drain the clams and reserve the juices. To the reserved juices, add enough vermouth or wine to measure about 3/4 cup (approximately 1/4 cup of vermouth or wine).
  • In a large saucepan over medium heat, heat the olive oil and butter. Add the minced garlic and simmer for about 3 minutes, or until garlic begins to color; do NOT let the garlic brown or the sauce will taste bitter. Add the parsley, oregano, basil, salt, pepper, tomatoes, tomato sauce, and clam juice/vermouth mixture, and a pinch of crushed red pepper, if desired. Break the tomatoes up with the back of a wooden spoon. Reduce heat and simmer for 45 minutes, stirring occasionally.
  • Add the clams and cook just long enough to heat through, a minute or so.
  • Meanwhile, cook the pasta in boiling salted water until al dente, according to package instructions. Place the spaghetti into serving bowls and pour the sauce over each. Pass the grated Parmesan cheese and sprinkle, if desired.
  • Mangia!

SPAGHETTI WITH RED CLAM SAUCE



Spaghetti with Red Clam Sauce image

Provided by Food Network

Time 50m

Number Of Ingredients 7

2 large heads of garlic
1 cup medium-quality extra-virgin olive oil, plus a little extra for drizzling
2 28-ounce cans whole tomatoes (preferably Muir Glen from California)
1 1/2 cups shredded fresh basil, plus a few sprigs for garnish
12 very large clams, each one 8 to 10 ounces
1 pound spaghetti
2 pounds Manilla clams or New Zealand cockles, washed

Steps:

  • Separate and peel garlic cloves. (To facilitate, you can soak the separated cloves in enough warm water to cover for 1/2 hour). Cut the peeled cloves into broad, thin slices.
  • Place 12 tablespoons of the olive oil in a very wide saute pan or Dutch oven over medium-high heat. Add the sliced garlic, reserving about 4 cloves worth of slices for later. Cook, stirring occasionally, until garlic is almost brown (about 5 minutes).
  • While the garlic is cooking, place the contents of the 2 cans of tomatoes in a colander and, working over a sink, squeeze the tomatoes in your hands until the tomatoes are a coarse pulp.
  • When the garlic is almost brown, add tomatoes to the pan. Add 1/2 cup shredded basil. Cook over medium heat for 10 minutes, uncovered, then remove from heat and reserve.
  • Open the 12 large clams with a clam knife, reserving juice. Chop coarsely and reserve.
  • Add the spaghetti to a large pot of salted boiling water. Cook until al dente (about 10 minutes). When pasta is done, drain through colander. Toss the hot linguine in colander with a little olive oil.
  • Place the remaining 4 tablespoons of olive oil in the now empty pasta pot over high heat. Add the reserved 4 cloves of garlic cut in thin slices. Saute until almost brown. Add Manilla clams. Add another 1/2 cup of shredded basil. Add half of the reserved tomato sauce. Add a little bit of the reserved clam juice. Cover the pot and cook until the clams open. As soon as the clams open, add chopped clams and spaghetti. Mix well. Add additional sauce if desired. Add the remaining basil. Season to taste with salt and pepper. Turn out onto large pasta platter. Garnish with extra sprigs of basil. Serve immediately.
  • Suggested drink: Gai, Trebbiano dei Colli Martani, Rocca di Fabbri

CHEF JOHN'S SPAGHETTI WITH RED CLAM SAUCE



Chef John's Spaghetti with Red Clam Sauce image

This is one of my 'go to' recipes and it takes only about 15 minutes from start to finish. The only prep work really is mashing the garlic. The sauce is great on any pasta, but I prefer angel hair or spaghetti.

Provided by Chef John

Categories     Seafood     Fish

Time 20m

Yield 4

Number Of Ingredients 13

2 tablespoons olive oil
3 cloves garlic
2 tablespoons capers
1 tablespoon anchovy paste
1 teaspoon red pepper flakes
1 (24 ounce) jar tomato pasta sauce
¼ cup water
1 cup good-quality crisp white wine
2 (6.5 ounce) cans chopped clams, drained with juice reserved
salt and pepper to taste
1 pound dry spaghetti
¼ cup freshly grated Parmesan cheese
Chopped fresh basil leaves or parsley

Steps:

  • Pour olive oil into cold skillet. Add garlic, capers, anchovy paste, and red pepper flakes. Place over medium heat and cook and stir until the oil is infused with the flavors of the mixture, about 5 minutes, taking care not to brown the garlic. Add tomato sauce and rinse jar with 1/4 cup water; add water to skillet. Pour in wine and juice from clams, reserving the clams. Bring to a simmer until slightly reduced and thickened, 7 to 9 minutes.
  • Bring a large pot of lightly salted water to a boil. Cook spaghetti in the boiling water, stirring occasionally until almost al dente, or about 1 minute less than directed on package. Drain. Return pasta to the pot off heat.
  • Stir clams into the sauce. Pour sauce over pasta. Stir; cover the pot to allow it to finish cooking off heat and to allow the pasta will absorb some of the sauce, about 3 minutes. Stir in Parmesan cheese. Top with chopped fresh basil and/or parsley.

Nutrition Facts : Calories 852 calories, Carbohydrate 116.9 g, Cholesterol 71.5 mg, Fat 16.5 g, Fiber 8.4 g, Protein 44.3 g, SaturatedFat 3.5 g, Sodium 1513.8 mg, Sugar 18.6 g

LINGUINE WITH RED CLAM SAUCE



Linguine with Red Clam Sauce image

Provided by Food Network Kitchen

Time 30m

Yield 4 servings

Number Of Ingredients 12

Kosher salt
12 ounces linguine
3 tablespoons extra-virgin olive oil
3 cloves garlic, thinly sliced
2 anchovy fillets
1/2 teaspoon red pepper flakes
1/2 teaspoon dried oregano
1/2 cup dry white wine
1 28-ounce can whole San Marzano tomatoes, crushed by hand
1 1/4 pounds littleneck clams (about 16), scrubbed
12 ounces chopped clams (drained if canned)
1/2 cup chopped fresh parsley

Steps:

  • Bring a large pot of salted water to a boil. Add the pasta and cook as the label directs; drain and set aside.
  • Meanwhile, heat 2 tablespoons olive oil in a large deep skillet over medium-high heat. Add the garlic, anchovies, red pepper flakes, oregano and 1/4 teaspoon salt and cook, stirring occasionally, until the garlic is lightly golden, about 1 minute. Add the wine and cook until reduced by half, about 3 minutes. Add the tomatoes and cook, stirring occasionally, until the sauce thickens slightly, 5 to 7 minutes.
  • Add the whole clams; cover and cook until they just begin to open, about 3 minutes. Add the chopped clams and parsley; continue cooking, covered, until the whole clams are fully opened, about 3 more minutes (discard any that do not open). Add the pasta and the remaining 1 tablespoon olive oil; toss to combine. Season with salt.

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