Spaghetti with Canned Clams and Fresh Tomato Sauce
Spaghetti with canned clams and fresh tomato sauce is a real weeknight standout. All it takes are a couple pantry items and some fresh tomatoes. In less than 30 minutes, you’ll have a delicious, briny, and bright pasta dish that will make you want to pack your bags and travel to southern Italy after the first forkful.
Servings: 2
Calories: 693kcal
Ingredients
- 8 ounces spaghetti
- 2 Tablespoons olive oil
- 8 ounces cherry tomatoes, halved
- 2 cloves garlic, thinly sliced (about 1 Tablespoon)
- 6 ounce can of chopped clams
- ½ cup clam juice, reserved from can
- 2 Tablespoons pure clam juice (bottled)
- 1-2 anchovies (optional)
- ¼ cup reserved pasta water
- ¼ teaspoon red pepper flakes (optional)
- ½ cup roughly chopped Italian flat-leaf parsley
- 1 Tablespoon freshly squeezed lemon juice (about ½ lemon)
- ½ teaspoon kosher salt (plus more for cooking pasta)
- ½ teaspoon freshly ground black pepper
Instructions
- Cook the pasta in a pot of well-salted boiling water until it’s just al dente, no more. The pasta may still get a little softer when mixed with the sauce before serving.8 ounces spaghetti
- Drain the pasta and reserve about ½ cup of the pasta water.¼ cup reserved pasta water
- While the pasta is cooking, heat olive oil over medium heat.2 Tablespoons olive oil
- Add the tomatoes (and anchovies, if using) and cook for about 5 minutes, stirring occasionally and crushing the tomatoes with a wooden spoon.8 ounces cherry tomatoes, halved, 1-2 anchovies (optional)
- Then add the garlic, salt, and pepper, and cook for another minute (be careful not to burn the garlic).2 cloves garlic, thinly sliced (about 1 Tablespoon), ½ teaspoon kosher salt (plus more for cooking pasta), ½ teaspoon freshly ground black pepper
- Add the reserved clam juice from the can and ¼ cup of the pasta water.½ cup clam juice, reserved from can, ¼ cup reserved pasta water
- Increase the heat if needed and stir frequently to emulsify the pasta water with the clam juice, for about 3 minutes.
- Reduce heat or remove from heat and add red pepper flakes (if using), cooked pasta, clams, and parsley. Mix very well to make sure the pasta is evenly coated.8 ounces spaghetti, 6 ounce can of chopped clams, ¼ teaspoon red pepper flakes (optional), ½ cup roughly chopped Italian flat-leaf parsley
- Add 2 tablespoons of pure clam juice and 1 tablespoon of freshly squeezed lemon juice.2 Tablespoons pure clam juice (bottled), 1 Tablespoon freshly squeezed lemon juice (about ½ lemon)
- Mix one more time and serve with a slice of crusty bread and a glass of your favorite light red or white wine.
Notes
📖 Variations: Be creative, make it your own. Do you like capers? Add them. Do you want to make the sauce a little more substantial? Add a tablespoon of butter when adding the pasta water. Can’t eat pasta without cheese? No problem, add some finely grated cheese (like Parmesan or Pecorino Romano) when adding the pasta water and stir until the cheese has melted and become part of the sauce.
⭐ Pro tip: If you don’t want to use anchovies or feel like making the tomato sauce “dirty and umami,” here’s the secret sauce that will elevate your sauce-making to the next level: add a splash of fish sauce. Don’t smell the bottle when opening it. This is strong stuff. But once added, it’ll mingle with the other liquids and add some real magic.
👨🍳 Suggestion: If you enjoy this, then you're gonna love our Creamy Garlic Shrimp Pasta!
Nutrition
Calories: 693kcal | Carbohydrates: 104g | Protein: 30g | Fat: 17g | Sodium: 996mg | Potassium: 760mg | Fiber: 6g | Sugar: 9g | Vitamin A: 2655IU | Vitamin C: 43mg | Calcium: 112mg