Active Time

　　20 min

　　Total Time

　　35 min

　　Spaghetti with red clam sauce is an Italian-American classic. You'll want to break out the red-checkered tablecloth when you make this spicy, briny, and superbly balanced version at home.

　　This recipe appears in our Pescatarian Comfort Food Meal Plan.

　　

Ingredients

Makes 4 to 6 servings

　　⅓ cup olive oil

　　3 large garlic cloves, chopped

　　½ teaspoon dried hot red-pepper flakes

　　1 (28- to 32-ounce) can whole tomatoes in juice, coarsely chopped, reserving juice

　　2 teaspoons sugar

　　1 pound spaghetti

　　3 dozen hard-shelled clams such as littlenecks

　　

Step 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. Add tomatoes with their juice, sugar, and 1/2 teaspoon salt and briskly simmer, uncovered, stirring occasionally, until thickened, 7 to 10 minutes.

　　

Step 2

Cook spaghetti in a pasta pot of boiling salted water (3 tablespoons salt for 6 quarts water) until al dente.

　　

Step 3

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). Transfer clams (still in shells) as cooked to a large shallow bowl. If sauce is too watery, boil until slightly thickened, about 2 minutes.

　　

Step 4

Drain spaghetti. Return clams to sauce and add pasta, tossing.

　　

Nutrition Per Serving

Per serving: 656 calories

　　20g fat (3g saturated)

　　17mg cholesterol

　　316mg sodium

　　96g carbohydrates

　　6g fiber

　　23g protein. Nutritional analysis provided by Nutrition Data.