Pasta with Red Clam Sauce

If you like your pasta flavored with garlic and pepper, you'll love this seafood classic.

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1 users rated this recipe an average rating of 1.0
Makes:
4 servings
Prep:
5 mins
Cook:
35 mins
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Pasta with Red Clam Sauce

Ingredients
3
1
tablespoon olive oil or cooking oil
1/4
teaspoon coarsely ground black pepper
1/8
teaspoon crushed red pepper
1
10 ounce can whole baby clams
2
14 1/2 ounce can whole Italian-style tomatoes, cut up
2
tablespoons snipped fresh parsley
1 1/2
teaspoons snipped fresh basil or 1/2 teaspoon dried basil, crushed
1/2
teaspoon anchovy paste (optional)
3
cups dried mostaccioli or cavatelli

Directions

  1. For sauce, in a large skillet cook garlic in hot oil over medium heat about 30 seconds. Add black pepper and red pepper. Cook and stir for 30 seconds more. Remove from heat.
  2. Drain clams, reserving juice. Set claims aside. Add reserved clam juice and undrained tomatoes to skillet. Stir in parsley, basil, and, if desired, anchovy paste. Bring to boiling; reduce heat. Simmer, uncovered, for 30 to 35 minutes or to desired consistency. Stir in clams; heat through.
  3. Meanwhile, cook mostaccioli about 14 minutes or until tender but still firm. Drain well. Serve sauce over mostaccioli.

Nutrition Facts

(Pasta with Red Clam Sauce)
    Per serving:
  • 325 kcal cal.,
  • 6 g fat
  • (1 g sat. fat,
  • 44 mg chol.,
  • 375 mg sodium,
  • 55 g carb.,
  • 2 g fiber,
  • 15 g pro.
  • Percent Daily Values are based on a 2,000 calorie diet
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