Recipe from Steve Johnson
Adapted by Julia Moskin
- Total Time
- About 30 minutes
- Rating
- 4(131)
- Notes
- Read community notes
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Ingredients
Yield:4 servings
- Kosher salt
- 4dozen hard-shell clams, scrubbed and rinsed
- 2tablespoons olive oil, plus more for pasta
- 4garlic cloves, slivered
- Freshly ground black pepper
- 1pound bucatini or thick spaghetti
- 2cups thick tomato sauce
- ¼cup chopped flat-leaf parsley
- Hot red pepper flakes or Turkish maras pepper (optional)
Ingredient Substitution Guide
Nutritional analysis per serving (4 servings)
648 calories; 11 grams fat; 1 gram saturated fat; 0 grams trans fat; 5 grams monounsaturated fat; 1 gram polyunsaturated fat; 99 grams carbohydrates; 8 grams dietary fiber; 6 grams sugars; 41 grams protein; 1630 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
Step
1
Bring a large pot of water to a boil and add a tablespoon of salt.
Step
2
Take about half the clams, choosing the largest ones, and put them in a wide skillet with a lid. Add olive oil, turn heat to high, cover, and cook until clams pop open and release liquid, about 3 minutes. Reduce heat to low, remove clams, and add garlic to liquid in pan. Add a few grinds of pepper and cook, stirring, until garlic is softened and golden. Remove cooked clams from shells, coarsely chop meat, and add back to skillet. Stir. (Empty shells can be discarded.)
Step
3
Add bucatini to boiling water, stir, and bring back to a boil.
Step
4
Add remaining clams to skillet, cover, and raise heat to high. When clams open, about 3 minutes, stir in tomato sauce and half the parsley. Stir, cover, and reduce heat to very low.
Step
5
When pasta is cooked, drain, drizzle with olive oil, and sprinkle with black pepper. Add pasta to skillet with clams, sprinkle with pepper flakes, and toss until well combined. Sprinkle with remaining parsley and serve in skillet.
Ratings
131
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Cooking Notes
Patty Ann
Made this tonight after a long day at work. It was simple to prepare, simple to cook and simply fabulous to eat.
dcguy
Real Italian Bucatini is an awesome secret. Should add a little more here to help new cooks make an awesome “thick red sauce” not hard but vital. Also, make sure to make the sauce in a pan large enough to add the drained pasta back to the sauce and then stir over high heat for a minute or so then serve with an awesome Italian locatelli Romano and you fav not too sweet red wine… life is good.
dcguy
Real Italian Bucatini is an awesome secret. Should add a little more here to help new cooks make an awesome “thick red sauce” not hard but vital. Also, make sure to make the sauce in a pan large enough to add the drained pasta back to the sauce and then stir over high heat for a minute or so then serve with an awesome Italian locatelli Romano and you fav not too sweet red wine… life is good.
Stephanie
This is delicious, adding bottled clam juice punches up the flavor.
DEH
How about using canned clams?
Patty Ann
Made this tonight after a long day at work. It was simple to prepare, simple to cook and simply fabulous to eat.
Kitty
Not very flavorful for $35 worth of clams, even with homemade tomato sauce. I don’t think I’ll be making this one again.
judys
This is wonderful! My husband loved it. I love white clams and spaghetti, so elegant and great al fresco on the deck with a good white wine and salad in the summer. Never had with red sauce but loved this for winter with a light red wine. Rustic and substantial with the bucatini, served with salad of arugula, roasted grapes, walnuts and blue cheese, Dijon vinaigrette. Fab!!
judys
This is wonderful! I love clams and linguine with white wine sauce al fresco on the deck with salad and a good white wine in the summer, so elegant! Had never had clams and spaghetti with red sauce. Perfect in the winter with a nice light red wine, rustic and substantial with the bucatini! Served with salad of arugula, roasted red grapes, walnuts and blue cheese with a Dijon vinaigrette. Was fab! My husband loved it!!!
Jenny
Very tasty, very easy, very generous portions, especially if using bucatini over spaghetti. Divide recipe by 1/2 or 1/4 if cooking for two, especially if serving with a salad.
ctevans4
Just make it. Fast. Easy. Tasty.
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