Chef John's Spaghetti with Red Clam Sauce: A Quick and Tasty Dish
Ingredients List
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2 tablespoons olive oil
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3 cloves garlic
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2 tablespoons capers
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1 tablespoon anchovy paste
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1 teaspoon red pepper flakes
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1 (24 ounce) jar tomato pasta sauce
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¼ cup water
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1 cup good-quality crisp white wine
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2 (6.5 ounce) cans chopped clams, drained with juice reserved
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salt and ground black pepper to taste
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1 pound dry spaghetti
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¼ cup freshly grated Parmesan cheese
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fresh basil leaves or flat-leaf parsley, chopped
Instructions
Start by pouring olive oil into a cold skillet. Add garlic, capers, anchovy paste, and red pepper flakes. Set the skillet over medium heat and cook, stirring occasionally, until the oil has absorbed the flavors, about 5 minutes. Be careful not to brown the garlic. Next, stir in tomato sauce, then rinse the sauce jar with 1/4 cup of water and pour that into the skillet as well. Add wine and the juice from the clams, reserving the clams for later. Let the mixture simmer for 7 to 9 minutes, until it thickens and reduces slightly.
Bring a large pot of salted water to a boil. Cook the spaghetti in the boiling water, stirring occasionally, until it's almost tender but still firm to the bite, about 1 minute less than the package instructions for al dente. Drain the pasta, then return it to the pot, removing it from the heat.
Add the clams and pour the sauce over the spaghetti. Stir to combine. Cover the pot and let it sit off the heat for about 3 minutes, allowing the spaghetti to soak up some of the sauce. Stir in Parmesan cheese, then top with freshly chopped basil and/or parsley for garnish.
Nutritional Information (per serving)
| 852 | Calories |
| 17g | Fat |
| 117g | Carbs |
| 44g | Protein |
| Nutrition Facts | |
|---|---|
| Servings Per Recipe 4 | |
| Calories 852 | |
| % Daily Value * | |
| Total Fat 17g | 21% |
| Saturated Fat 4g | 18% |
| Cholesterol 72mg | 24% |
| Sodium 1514mg | 66% |
| Total Carbohydrate 117g | 43% |
| Dietary Fiber 8g | 30% |
| Total Sugars 19g | |
| Protein 44g | 89% |
| Vitamin C 25mg | 28% |
| Calcium 231mg | 18% |
| Iron 33mg | 184% |
| Potassium 1442mg | 31% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
Evaluation :
5/5