2 tbsp (30 ml) olive oil
4 cloves garlic, finely chopped
1/4 tsp (1 ml) red pepper flakes
1/4 tsp (1 ml) fennel seed, crushed
2 cans (5 oz/142 ml each) baby clams, liquid reserved
14-oz (398-ml) can crushed tomatoes
1/2 cup (125 ml) dry white wine
1/4 tsp (1 ml) freshly ground pepper
1 lb (450 g) spaghetti OR linguine
Freshly grated Parmesan cheese
1/4 cup (60 ml) chopped parsley


To prepare red clam sauce, heat oil in a large, nonreactive skillet over medium heat. Add garlic, red pepper flakes and fennel seed; saute just until garlic turns light golden, about 2 minutes. Do not overcook.

Stir in clams and their liquid, tomatoes, wine and pepper. Bring to a boil. Reduce heat and simmer, uncovered, until sauce is slightly thickened, about 10 minutes.

Meanwhile, cook pasta according to package directions. Drain, reserving 1/2 cup (125 mL) of cooking water.

Combine reserved cooking water, red clam sauce and parsley in the skillet (or in a bowl if the pan isn't big enough).

Add pasta and toss to coat. Sprinkle with Parmesan cheese, garnish with parsley and serve.





This recipe is from How To Cook Fish -

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