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Red Clam Sauce Pasta: Red Clam Sauce
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Red Clam Sauce
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Join Date: Oct 1999
Location: Tidefans.com
Posts: 25,753
Recipes: 53
Description:
A little something different to spice up your pasta cookbook. If you don't like clams substitute 1 lb small chopped shrimp or crawfish and add 4-5 oz of clam juice or fish stock. Boil the shrimp shells to get the most bang for your buck. Very quick and easy dish for the cooler nights ahead with a bit of toasted garlic bread, simple salad and a glass of wine.
Other: Ingredients:
Time:
45 min
Difficulty:
Easy
Serving Size:
N/A
  1. 2 cups fine chopped onions
  2. 1 lg. green bell pepper, chopped fine
  3. 8 cloves garlic, minced
  4. 12 oz. mushrooms, sliced
  5. 3 tbsp. olive oil
  6. 4 (6 1/2 oz.) cans minced clams, with liquid
  7. 1 tsp. dried basil
  8. 1/4 tsp. crushed hot red pepper (to taste)
  9. 1/4 tsp. ground black pepper
  10. 1 (15 oz.) can tomato sauce
  11. 2 heaping tbsp tomato paste
  12. Long pasta such as spaghetti, linguine, fettuccine
  13. fresh chopped parsley to garnish
  14. grated Parmesan to garnish
Preparation:
  1. Wash and prep your vegetables
  2. Gather ingredients
  3. Make garlic toast by mixing butter and olive oil together and spread on sliced french bread. Top with minced or sliced garlic and chopped parsley.
Instructions:
  1. Use a 4-5 qut dutch oven to saute the vegetables in olive oil till the onions turn translucent.
  2. Add everything else and cover the pot to simmer for about 45 min. over low heat.
  3. Stir and check taste near the end adding salt and maybe a little sugar.
  4. While sauce is cooking boil water and cook pasta.
  5. Drain pasta and plate serving sauce on top garnished with parsley and offer cheese to those who want it.
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