Clam Sauce (white Or Red) Recipe

Cook pasta

Bring a large pot of salted water to a rolling boil. Add 12 oz spaghetti or linguine and cook until just shy of al dente (about 1–2 minutes less than package instructions). Reserve 1 cup of the starchy pasta water, then drain pasta and set aside, tossing with a little olive oil to prevent sticking.

Purge and rinse clams (if needed)

If using fresh clams, inspect and discard any with broken shells or that do not close when tapped. Rinse thoroughly under cold water and scrub to remove grit. Optional: soak in cold salted water for 20 minutes to purge sand, then rinse again.

In a large wide skillet or pot with a tight-fitting lid, heat 1 tbs olive oil and 1 tbs butter over medium heat until shimmering. Add half the garlic (2 cloves, sliced) and the chopped shallot and cook, stirring, until fragrant and softened, about 1–2 minutes (do not brown).

Pour in 1 cup dry white wine and bring to a simmer. Add the clams in a single layer, cover, and steam until the clams open, about 5–7 minutes. Shake the pan occasionally to redistribute heat. As clams open, use tongs or a slotted spoon to transfer opened clams to a bowl. Any clams that remain closed after 8 minutes should be discarded.

Pour the clam cooking liquid through a fine-mesh sieve or coffee filter into a bowl to remove sand and grit. You should have about 1 cup of clam liquor; if more, measure and reserve 1 cup. Reserve the clams and set aside (leave clams in shells).

In the same skillet, add the remaining 2 tbs olive oil and 1 tbs butter over medium heat. Add the remaining 2 cloves garlic (minced or sliced) and cook until fragrant, about 30 seconds. Add crushed red pepper (1 tsp) and stir.

Deglaze the pan with 1/2 cup reserved clam liquor and 1/2 cup white wine, scraping up any browned bits. Add 1 cup low-sodium chicken or seafood stock (or an additional 1/2–1/2 cup clam liquor if you prefer) and bring to a gentle simmer. Let the liquid reduce slightly, about 3–4 minutes.

If using, stir in 2 tbsp heavy cream and 1 tbsp lemon juice and heat just until warmed through (do not boil). Return the clams to the pan to reheat for 1–2 minutes. Taste and season with salt and freshly ground black pepper to taste. Stir in half of the chopped parsley (about 1/2 cup).

Add the cooked pasta to the sauce along with up to 1/2 cup reserved pasta water to loosen the sauce. Toss gently until pasta is coated and glossy. Finish with remaining 1 tbs butter (optional) and the remaining parsley. Serve immediately, garnishing with extra parsley and a drizzle of olive oil.

In the same skillet after cooking aromatics (use the step above where garlic and crushed red pepper are cooked), add the 14 oz canned crushed tomatoes and 1 tsp tomato paste. Stir to combine and bring to a gentle simmer.

Pour in 1/2 cup reserved clam liquor and 1/4–1/2 cup white wine (as desired). Simmer the tomato sauce for 6–8 minutes until slightly thickened. Taste and adjust salt and pepper. If sauce is too acidic, stir in 1 tsp sugar or a small knob of butter.

Return the opened clams to the tomato sauce and simmer 1–2 minutes to meld flavors. Add the cooked pasta to the pan with up to 1/2 cup reserved pasta water to loosen, and toss to coat. Stir in chopped parsley and finish with a drizzle of olive oil. Serve immediately.

Taste the finished dish and adjust seasoning with sea salt, freshly ground black pepper, and a squeeze of lemon if desired. Serve hot with crusty bread to soak up the sauce.