Monday, June 18, 2012

Pasta in Red Clam Sauce

I apologize for not responding to your questions or leaving comments on you blogs, but I have a good excuse.  We spent last week at a little RV park in Roan Mountain TN with no Wi-Fi for the computer nor cell service for the Ipad (no cable for the TV either), so we just went about enjoying ourselves and I’ll tell you about it beginning tomorrow.  And now back to our regularly scheduled post.

We had a pint of frozen clams that needed to be used (can you believe I’m still cleaning out the freezer) and Bev suggested a pasta dish, which always works for me.  For recipes, I first checked some blogs then did a web search, looking for one that used all minced clams.  I didn’t want to drive to town for some fresh ones, knowing the presentation would suffer, but this meal was about a good dish that used the clams in the freezer.

I’m more of a white wine clam sauce guy, but Bev much prefers tomato sauce and I like it as well.  I found a recipe at the Food Network and adapted it a little for what on hand to end up with this:

Spaghetti With Red Clam Sauce, adapted from Food Network Kitchens

1 pt. frozen chopped clams, drained, chopped finer, and juice reserved
¼ cup extra-virgin olive oil
6 cloves garlic, minced
½ t. red pepper flakes or more to taste
1 qt. home canned tomatoes, drained and juice reserved
1 lb. pasta
10 fresh basil leaves, chopped
2 T. finely chopped flat-leaf parsley
Chopped parsley for garnish
Kosher salt
Freshly ground black pepper

1. Put the drained tomatoes in a quart measuring cup, add the clam juice then enough tomato juice to get back to a quart.
2. Heat the olive oil in a sauce pan over medium-low heat. Add the garlic and cook until softened, but not browned, about 3 minutes.
3. Add the pepper flakes and cook for 30 seconds more. Add the tomatoes and increase the heat and bring to a boil.
4.Cover, and lower the heat to maintain a gentle simmer, cook for 15 minutes. Set aside.

5.Bring a large pot of water to a boil over high heat, salt generously and cook the pasta to desired doneness
6.During the last 5 minutes of cooking the pasta stir the clams, basil, and parsley into the sauce.
7.Bring to a simmer and season with salt and pepper to taste.
8. Drain the pasta, plate and top with sauce and parmesan, or return to the hot pan, add half the sauce, and toss to combine evenly. Divide among warmed bowls, top with more sauce, garnish with parsley, and serve – except I forgot the parsley garnish.

It was very good, easy, and a great use of the clams.

All photos can be enlarged by clicking on them.

Have a great day and thanks for stopping by Almost Heaven South.

One year ago:  A Favorite Breakfast

Two years ago: Grilled Chicken And Veggies


6/7/12 meal date


  1. Sweetie looks like she's enjoying herself in the grass. Some people would call it heaven to be away from civilization's craziness for a week of piece and quiet.

    For me, I like both clam sauces so I would have been happy no water what. Hope you had a wonderful Father's day.

  2. Gosh, now that's what I call "roughing it".

    Great photo of Sweetie.

    I think the only time I've ever had clams is in canned clam chowder. I remember liking the potatoes. ;)

  3. Fantastic recipe for spaghetti !
    Delicious food!

  4. Welcome back! Hope you had a great time away. Sometimes it's good to be away from it all!!
    Love this recipe, it so reminds me of the red clam sauce my mom used to make when I was a kid. Mmmmmmmm!!!

  5. I usually have a white clam sauce, also, but I am willing to give red a try.

    How nice to truly get a break from it all!!

  6. Sounds like the perfect use for the clams, if you ask me. I LOVE finding great new meals that use what I already have on hand. Nice job.

  7. I hope you enjoyed your 'roughing it' week. Sometimes it's wonderful to get away from all of our gadgets. Speaking of wonderful, this clam meal looks delicious.

  8. I like both white wine sauce and tomato sauce when using clams and pasta. I think this dish looks FANTASTIC Larry.

    I promise to serve you & Bev the lasagna roll ups if you ever make it to Portland! :)

  9. I've never cooked clams, but your pasta and sauce is calling to me. Looks fantastic.
    Glad you had a good time; can't wait to hear about it.

  10. Larry, Looks good to me! Simple and satisfying pasta dishes are among our favorites... However, I must admit that I've never had clam sauce despite the fact that I do eat clams... Take Care, Big Daddy Dave

  11. My parents stayed there once and yeah, no phone service although she could receive my texts.


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