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  • Writer's pictureGabrielle Hegert

Spaghetti and Clam Sauce

This was always one of my favorite pasta dishes growing up and one of the first I learned to cook - because it's so easy to make! This recipe only requires a few ingredients and has a great subtle flavor. Don't be intimidated by the thought of the clams, this doesn't have a fishy taste at all, rather the sweet flavor of the clams offers the perfect compliment to the tangy tomato sauce. You can also always add a little extra spice if you want to enhance the heat in your sauce. This dish is great with a side of salad and some fresh Italian bread. I hope you enjoy this dish as much as I do!


  • 6.5 oz. can of minced clams - if you want extra clams, double

  • 1.5 cups tomato sauce

  • Just a splash plash of red wine

  • Extra virgin olive oil

  • 1 lb. spaghetti (you can also use linguini or bucatini)

  • Fresh basil, chopped (to taste)

  • Crushed red pepper, black pepper, and salt (to taste)

  • Grated parmesan cheese (to taste)


  1. Coat the bottom of a medium sauce pan with extra virgin olive oil. Add your clams, red wine, S / P, and crushed red pepper flakes. Bring to a simmer.

  2. Add tomato sauce and some fresh basil, bring to simmer again.

  3. Turn heat down to low, top with some grated cheese (and you can add more seasonings and basil too, depending on your preference. We like a lot). Allow to cook for at least 25 mins.

  4. While the sauce is cooking, boil water with a splash of olive oil. Then add your spaghetti and cook until al dente. Strain and set aside.

  5. Once your sauce and pasta are finished, plate your spaghetti and top with sauce. Garnish with cheese and basil, now you're ready to eat!

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