Best 9 Red Clam Sauce Over Pasta Recipes

facebook share image   twitter share image   pinterest share image   E-Mail share image

Feast your taste buds on the delectable Red Clam Sauce over Pasta, a culinary masterpiece that harmoniously blends the briny essence of clams with the rich, velvety texture of a luscious tomato sauce. This delectable dish transports you to the shores of Italy, where the freshest seafood and sun-ripened tomatoes unite to create a symphony of flavors. Immerse yourself in the authentic Italian experience with our handpicked selection of recipes, each offering a unique interpretation of this classic dish. From the traditional Red Clam Sauce with its burst of garlicky goodness to the sophisticated White Clam Sauce, infused with the subtle nuances of white wine and herbs, our collection caters to every palate. Whether you prefer the classic spaghetti or the hearty linguine, the perfect pasta awaits your culinary exploration. So, prepare to embark on a culinary journey that will leave you craving for more.

**Recipes in the article:**

* **Red Clam Sauce with Spaghetti:** This classic recipe captures the essence of Red Clam Sauce in its purest form. Fresh clams, succulent tomatoes, aromatic garlic, and a touch of red pepper flakes dance together in a harmonious blend, creating a sauce that is both flavorful and vibrant.

* **White Clam Sauce with Linguine:** Experience the delicate flavors of the sea in this elegant White Clam Sauce. Fresh clams are gently simmered in a savory broth infused with white wine, garlic, and herbs. The result is a light and flavorful sauce that perfectly complements the al dente linguine.

* **Red Clam Sauce with Rigatoni:** Indulge in a hearty and comforting pasta dish with this Red Clam Sauce and Rigatoni. The robust rigatoni pasta provides a sturdy base for the rich and flavorful clam sauce, creating a meal that is both satisfying and delicious.

* **White Clam Sauce with Fettuccine:** Elevate your pasta night with this sophisticated White Clam Sauce and Fettuccine. The wide fettuccine noodles elegantly capture the delicate flavors of the clam sauce, resulting in a dish that is both visually stunning and palate-pleasing.

Let's cook with our recipes!

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.

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.

LINGUINE AND CLAMS WITH FRESH RED SAUCE



Linguine and Clams With Fresh Red Sauce image

This weeknight clam pasta comes together easily under 30 minutes without compromising flavor. Canned whole clams, packed in valuable clam juices, are the pantry hero. Opt for whole canned clams, since they're more tender and delicate than the chopped or minced varieties. The key to achieving the most seafood flavor is finishing the pasta right in the clam sauce, so that the pasta absorbs all of the briny flavors as it cooks. The sauce gets a nice fresh boost from the addition of sweet cherry tomatoes, while Parmesan and butter stirred in at the end create a rich, silky sauce.

Provided by Kay Chun

Categories     pastas, seafood, main course

Time 25m

Yield 4 servings

Number Of Ingredients 10

Kosher salt and black pepper
1 pound linguine
2 tablespoons extra-virgin olive oil
1 pound cherry tomatoes
3 garlic cloves, thinly sliced
2 (6-ounce) cans whole clams, juices reserved
2 tablespoons unsalted butter
1/2 cup freshly grated Parmigiano-Reggiano, plus more for garnish
1/2 cup chopped fresh curly or flat-leaf parsley, plus more for garnish
Red-pepper flakes, for garnish (optional)

Steps:

  • Bring a large pot of salted water to a boil over high heat. Cook the pasta according to package directions until 3 minutes shy of al dente. (It will finish cooking in the sauce; pasta should be toothsome but not crunchy.) Reserve 1 cup of the pasta cooking water, then drain pasta.
  • Meanwhile, once pasta is cooking, in a large skillet, heat oil over medium. Add tomatoes, season with salt and pepper, and cook, stirring occasionally, until they soften and start to pop, about 5 minutes. Stir in garlic until fragrant, about 1 minute.
  • Add reserved clam juice (you should have about 1 cup) and stir to scrape up any browned bits on the bottom of the skillet. Add sauce, pasta, 1/2 cup of the pasta water and the butter back to the large pot, and cook, stirring vigorously, until sauce is thickened and pasta is al dente, about 3 minutes. Stir in 1/4 cup more pasta water if a thinner sauce is desired.
  • Turn off the heat and stir in the clams, cheese and parsley. Season with salt and pepper.
  • Divide pasta among bowls and garnish with cheese, parsley, black pepper and red-pepper flakes, if using.

RED CLAM SAUCE OVER PASTA



Red Clam Sauce Over Pasta image

Laura Valdez of Arlington, Texas sends this sensational basil-seasoned clam sauce that will shake up supper time. It's a nice change from typical meat-based pasta sauces.

Provided by Taste of Home

Categories     Dinner

Time 25m

Yield 4 servings.

Number Of Ingredients 9

2 teaspoons minced garlic
2 tablespoons butter
1-1/2 teaspoons olive oil
1 can (15 ounces) tomato sauce
1 can (6-1/2 ounces) chopped clams, drained
1 tablespoon dried parsley flakes
1 tablespoon dried basil
1/8 teaspoon pepper
Hot cooked linguine

Steps:

  • In a large saucepan, saute garlic in butter and oil for 30 seconds. Stir in the tomato sauce, clams, parsley, basil and pepper. Bring to a boil. Reduce heat; cover and simmer for 15 minutes, stirring occasionally. Serve with linguine.

Nutrition Facts : Calories 115 calories, Fat 7g fat (4g saturated fat), Cholesterol 23mg cholesterol, Sodium 739mg sodium, Carbohydrate 8g carbohydrate (2g sugars, Fiber 1g fiber), Protein 5g protein.

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

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.

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

LINGUINE WITH CLAM SAUCE



Linguine With Clam Sauce image

Purists may object, but canned clams are a great weeknight pantry stalwart. When fresh ones are out of reach, or when you've decided you need a briny fix, the canned clam is reliable no matter the season. This recipe calls for dry vermouth, which adds a subtle herbaceous layer of flavor. (Vermouth has a long shelf life when stored properly, and it's great to have on hand to make a last-minute pan sauce.) Canned clams are already salty, so be mindful of oversalting the pasta water or the sauce. The dish is finished with lemon zest for brightness and butter for silkiness. The best part? The whole thing can be on the table in the same amount of time it takes to boil water.

Provided by Colu Henry

Categories     dinner, easy, quick, weekday, pastas, seafood, main course

Time 25m

Yield 4 to 6 servings

Number Of Ingredients 13

Kosher salt
1 pound linguine or other long pasta, such as linguine fini or spaghetti
1/4 cup extra-virgin olive oil, plus more for serving (optional)
5 garlic cloves, thinly sliced
1/2 to 1 teaspoon red-pepper flakes
1/2 teaspoon dried oregano
1/2 cup dry vermouth or dry white wine
2 (10-ounce) cans whole baby clams with their juices
Black pepper
2 tablespoons unsalted butter
2 teaspoons lemon zest (from 1 to 2 lemons)
1/2 cup chopped Italian parsley
Lemon wedges, for serving (optional)

Steps:

  • Bring a large pot of salted water to a boil. Add the pasta and cook according to package instructions until 2 minutes short of al dente (it will finish cooking in the sauce). Reserve 1/2 cup pasta water, then drain pasta.
  • While the pasta cooks, make your sauce: Heat the oil in a deep-sided 12-inch skillet over medium. Add the garlic, red-pepper flakes and oregano and cook until the garlic is pale golden, 1 to 2 minutes. Add the vermouth and simmer until reduced by half, 3 to 4 minutes. Stir in the clams with their juices and cook until just warmed through, 1 to 2 minutes more. Taste and season with salt and pepper as needed.
  • Add the cooked pasta directly to the skillet along with the butter and lemon zest and toss until the butter has melted and the pasta is glossy with sauce. If needed, add 1/4 cup reserved pasta water. Stir in half the parsley.
  • Serve pasta topped with a drizzle of olive oil, if desired, and the remaining parsley. Serve lemon wedges alongside if you like.

RED CLAM SAUCE FOR PASTA



Red Clam Sauce for Pasta image

I have not yet tried this, but it is from an overdue library book (From Our Mothers' Kitchens) and I want to return the book tomorrow, so need to get the recipes I want to try copied down, pronto. I have always liked a white clam sauce, but this sounds like a great variation.

Provided by Lennie

Categories     Onions

Time 25m

Yield 3 serving(s)

Number Of Ingredients 7

1/4 cup olive oil
2 cloves garlic, minced
1 cup minced celery
1 green bell pepper, seeded and minced
1 onion, minced
2 (5 ounce) cans baby clams, drained and chopped
3 cups tomato-based pasta sauce (homemade or your favourite from a jar)

Steps:

  • In a heavy saucepan, heat oil over medium heat and cook garlic, celery, green pepper and onion, stirring often, until tender; this will take about 10 minutes.
  • Stir in clams and tomato sauce, and bring to a boil.
  • Reduce heat and simmer, for only a few minutes, just to let flavours blend.
  • Serve over hot pasta; linguine is recommended.

Nutrition Facts : Calories 448.5, Fat 25.1, SaturatedFat 3.4, Cholesterol 33.7, Sodium 1288, Carbohydrate 37.9, Fiber 2.8, Sugar 25.4, Protein 18.6

Tips:

  • Use fresh clams: Fresh clams are essential for the best flavor. If you can't find fresh clams, you can use frozen clams, but be sure to thaw them completely before using.
  • Soak the clams: Soaking the clams in cold water for 30 minutes before cooking will help to remove any sand or grit.
  • Don't overcook the clams: Clams only take a few minutes to cook, so be careful not to overcook them or they will become tough.
  • Use a good quality white wine: The white wine used in the sauce should be a dry white wine. A good Sauvignon Blanc or Pinot Grigio would be a good choice.
  • Add some fresh herbs: Fresh herbs, such as basil, oregano, and thyme, can add a lot of flavor to the sauce.
  • Serve immediately: Red clam sauce is best served immediately over pasta.

Conclusion:

Red clam sauce is a delicious and easy-to-make sauce that is perfect for any occasion. It is a great way to use up fresh clams, and it can be served over pasta, rice, or vegetables. With its simple ingredients and rich flavor, red clam sauce is sure to become a favorite in your kitchen.

Related Topics