Spaghetti with Clams and Fresh Tomato Sauce

Here is another GREAT recipe from the Barnstable Association of Shellfishing cookbook: “The B.A.R.S. Book of Favorite Shellfish Recipes”.  This cookbook with delicious recipes is available for purchase at

Spaghetti with Clams and Fresh Tomato Sauce
Serves 6-8

cups chopped clams and 12 whole clams
4 Tbls. olive oil
1 onion, peeled and chopped
6 minced garlic cloves
1 1/2 tsp. salt
1/2 tsp. pepper
1/2 tsp. dried organo
2 Tbls. dried basil or 4 Tbls. fresh basil, chopped
1/8 tsp. hot red pepper flakes
1/4 cup red wine
3 lbs. ripe tomatoes, peeled, seeded and chopped
1 1/2 lbs. thin spaghetti or linguini
Grated Parmesan cheese

Steam the whole clams and prepare the chopped clams in advance.  In a sturdy pot or deep sided frying pan, heat oil and saute onions and garlic until soft.  Blend in the salt, oregano, basil, red pepper flakes, and pepper.  Add the red wine and tomatoes and stir until well mixed.  Bring to a boil and lower heat to a simmer, cooking uncovered for about 30 minutes while stirring frequently.  Finally, add the clams and cook another 10 minutes until clams are tender.  Prepare the pasta in a second pot.  Drain and stir a cup or so of sauce into the pasta.  Add generous amounts of sauce to each serving.  Add cheese if desired.  This sauce will freeze well and may be made ahead of time.




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