Spaghetti With Red Clam Sauce
Serves: 2
Zoie Ernser
1 January 1970
Based on User reviews:
40
Spice
49
Sweetness
57
Sourness
37
mins
Prep time (avg)
5
Difficulty
Ingredients:
Directions:
1
Heat oil in a 12- to 14-inch heavy skillet over medium heat until it shimmers, then cook garlic with red-pepper flakes, stirring, until pale golden, 1 to 2 minutes
2
Add tomatoes with their juice, sugar, and 1/2 teaspoon salt and briskly simmer, uncovered, stirring occasionally, until thickened, 7 to 10 minutes
3
Cook spaghetti in a pasta pot of boiling salted water (3 tablespoons salt for 6 quarts water) until al dente
4
Meanwhile, add clams (in shells) to sauce and cook, covered, shaking skillet occasionally, until clams open wide, 6 to 10 minutes (discard any clams that remain unopened after 10 minutes)
5
Transfer clams (still in shells) as cooked to a large shallow bowl
6
If sauce is too watery, boil until slightly thickened, about 2 minutes
7
Drain spaghetti
8
Return clams to sauce and add pasta, tossing Heat oil in a 12- to 14-inch heavy skillet over medium heat until it shimmers, then cook garlic with red-pepper flakes, stirring, until pale golden, 1 to 2 minutes
9
Add tomatoes with their juice, sugar, and 1/2 teaspoon salt and briskly simmer, uncovered, stirring occasionally, until thickened, 7 to 10 minutes
10
Cook spaghetti in a pasta pot of boiling salted water (3 tablespoons salt for 6 quarts water) until al dente
11
Meanwhile, add clams (in shells) to sauce and cook, covered, shaking skillet occasionally, until clams open wide, 6 to 10 minutes (discard any clams that remain unopened after 10 minutes)
12
Transfer clams (still in shells) as cooked to a large shallow bowl
13
If sauce is too watery, boil until slightly thickened, about 2 minutes
14
Drain spaghetti
15
Return clams to sauce and add pasta, tossing