Tomato Basil Clam Spaghetti

• 12 oz spaghetti
• 2 tbsp olive oil
• 4 cloves garlic, minced
• 1 can (28 oz) crushed tomatoes
• 1/2 cup dry white wine
• 1 lb clams, scrubbed
• 1/4 cup fresh basil leaves, chopped
• 1/2 tsp red pepper flakes (optional)
• Salt and black pepper to taste
• 1/4 cup grated Parmesan cheese (optional)

Steps

1. 1 Cook spaghetti in a large pot of salted boiling water until al dente. Reserve 1/2 cup pasta water, then drain.
2. 2 While pasta cooks, heat olive oil in a large skillet over medium heat. Add garlic and sauté until fragrant, about 1 minute.
3. 3 Pour in crushed tomatoes and white wine. Season with salt, pepper, and red pepper flakes if using. Simmer for 5 minutes.
4. 4 Add clams to the skillet, cover, and cook until they open, about 5-7 minutes. Discard any unopened clams.
5. 5 Stir in cooked spaghetti, basil, and a splash of reserved pasta water if needed to loosen the sauce.
6. 6 Serve immediately with Parmesan cheese on top, if desired.

Equipment

• Large pot
• Large skillet with lid

Variations

• Add shrimp or mussels for a mixed seafood pasta.

Substitutions

• Substitute vegetable stock for white wine to make it vegetarian.

Pairings

• Garlic bread
• A chilled Sauvignon Blanc

Nutrition

Tips

• Use fresh clams if possible for the best flavor, but canned clams work in a pinch.
• Don't skip the pasta water; it helps create a silky sauce.

Storage

Store in an airtight container in the fridge for up to 2 days. Reheat gently on the stove with a splash of water.

Freezing: Freezes well for up to 1 month. Thaw in the fridge overnight and reheat with extra pasta water to restore consistency.

Serving Suggestions

• Serve with a crisp white wine and a side of garlic bread for a complete meal.

FAQ