Description

Have you ever tasted a bowl of pasta so flavorful it feels like a hug from the ocean? Chef John’s Spaghetti with Red Clam Sauce is just that—a simple, zesty dish that brings the taste of a coastal Italian trattoria to your kitchen.

Ingredients

Scale

For the Sauce:
- 2 tablespoons olive oil
- 3 cloves garlic, minced
- 2 tablespoons capers
- 1 tablespoon anchovy paste
- 1 teaspoon red pepper flakes
- 1 (24-ounce) jar tomato pasta sauce
- ¼ cup water
- 1 cup crisp white wine (like Pinot Grigio or Sauvignon Blanc)
- 2 (6.5-ounce) cans chopped clams, drained with juice reserved
- Salt and ground black pepper, to taste
For the Pasta:
- 1 pound dry spaghetti
- ¼ cup freshly grated Parmesan cheese
- Fresh basil leaves or flat-leaf parsley, chopped (for garnish)

Why These Ingredients Matter

Olive Oil: Adds richness and helps infuse the sauce with flavor.
Garlic: Brings a warm, aromatic base. Fresh garlic is key—don’t brown it to keep the flavor soft.
Capers: These tiny buds add a salty, tangy pop that pairs perfectly with seafood.
Anchovy Paste: Don’t be scared! It melts into the sauce, adding a deep, savory umami flavor without tasting fishy.
Red Pepper Flakes: Give a gentle heat to balance the richness.
Tomato Pasta Sauce: A good-quality jarred sauce saves time while providing a sweet, tangy base.
White Wine: Adds brightness and depth. Choose a crisp, dry wine you’d enjoy drinking.
Clams: The star of the dish! Canned clams are convenient and packed with briny flavor.
Spaghetti: The perfect pasta to soak up the sauce. Its long, thin shape holds the sauce well.
Parmesan and Herbs: Add a cheesy, nutty finish and fresh, bright notes.

Substitutions and Variations

Olive Oil: Swap with avocado oil for a neutral flavor.
Garlic: Use ½ teaspoon garlic powder in a pinch, but fresh is best.
Capers: Substitute with chopped green olives for a similar briny taste.
Anchovy Paste: Try 2-3 finely chopped anchovy fillets or a splash of fish sauce.
Red Pepper Flakes: Skip for a milder sauce or use fresh chili for extra zing.
Tomato Sauce: Use crushed canned tomatoes or make your own by blending fresh tomatoes.
Wine: Replace with chicken or vegetable broth if avoiding alcohol.
Clams: Fresh clams work great (steam them open first, reserving the juice).
Pasta: Swap spaghetti for linguine, fettuccine, or gluten-free pasta.
Cheese: Try Pecorino Romano for a sharper flavor or skip for a dairy-free version.

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Instructions

Step 1: Prep Your Ingredients

Mince the garlic.
Drain the canned clams, saving the juice in a small bowl.
Measure out capers, anchovy paste, and red pepper flakes.
Have your tomato sauce, water, and wine ready.

Tip: Prepping everything first makes cooking smooth and stress-free!

Step 2: Start the Sauce

Heat the Oil: Pour 2 tablespoons olive oil into a cold, large skillet.
Add Flavor Base: Add minced garlic, capers, anchovy paste, and red pepper flakes.
Cook Gently: Place the skillet over medium heat. Cook and stir for about 5 minutes until the oil is infused with flavors. Be careful not to brown the garlic—it should stay soft and fragrant.

Tip: Stir often to keep the garlic from burning, which can make it bitter.

Step 3: Build the Sauce

Add Tomato Sauce: Pour in the 24-ounce jar of tomato pasta sauce.
Rinse the Jar: Add ¼ cup water to the empty sauce jar, swirl it around, and pour it into the skillet.
Add Wine and Clam Juice: Pour in 1 cup white wine and the reserved clam juice.
Simmer: Bring the sauce to a gentle simmer. Let it cook for 7-9 minutes, stirring occasionally, until it thickens slightly and reduces.

Tip: Taste the sauce and adjust with a pinch of salt or pepper if needed. Jarred sauces vary in seasoning.

Step 4: Cook the Spaghetti

Boil Water: Bring a large pot of lightly salted water to a boil.
Cook Pasta: Add 1 pound spaghetti and cook, stirring occasionally, until it’s nearly tender but still firm (al dente). This takes about 1 minute less than the package says (usually 8-10 minutes).
Drain: Drain the spaghetti and return it to the pot, off the heat.

Tip: Save a cup of pasta water before draining in case you need to thin the sauce later.

Step 5: Combine Pasta and Sauce

Add Clams: Stir the drained clams into the simmering sauce.
Pour Sauce Over Pasta: Pour the sauce over the cooked spaghetti in the pot. Stir gently to coat the pasta evenly.
Let It Rest: Cover the pot and let it sit off the heat for 3 minutes. This helps the pasta soak up the sauce.

Tip: If the sauce is too thick, add a splash of reserved pasta water to loosen it.

Step 6: Finish and Serve

Add Cheese: Stir in ¼ cup freshly grated Parmesan cheese.
Garnish: Sprinkle with chopped fresh basil or parsley for a pop of color and flavor.