Making a quick and tasty red clam sauce involves using canned clams and a few simple ingredients. Here's a straightforward recipe:
Ingredients:
- 2 cans (6.5 oz each) chopped clams, drained, with juice reserved
- 2 tablespoons olive oil
- 3-4 cloves garlic, minced
- 1/4 teaspoon red pepper flakes (adjust to your preferred level of spiciness)
- 1/2 cup dry white wine (optional, can be substituted with chicken broth)
- 1 can (28 oz) crushed tomatoes
- Salt and black pepper to taste
- 1/4 cup chopped fresh parsley
- 1 pound cooked spaghetti or linguine
Instructions:
- Heat olive oil in a large skillet over medium heat. Add minced garlic and red pepper flakes, and sauté for about 1 minute until fragrant.
- Pour in the white wine and let it cook for a few minutes until it reduces by about half (if using). Otherwise, skip to the next step.
- Add the crushed tomatoes and the reserved clam juice. Stir well and bring the sauce to a simmer.
- Add the chopped clams and let the sauce simmer for about 5-7 minutes to allow the flavors to meld together.
- Season with salt and black pepper according to your taste. Stir in the chopped parsley.
- Serve the red clam sauce over cooked spaghetti or linguine. Enjoy!
Storage: If you have leftover red clam sauce, let it cool to room temperature before transferring it to an airtight container. Refrigerate the sauce and use it within 2-3 days. If you want to store it for a longer period, consider freezing it. Frozen red clam sauce can last for about 2-3 months. Just make sure to leave some extra space in the container as liquids expand when frozen.