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Fresh Tomato Clam Sauce

Updated on March 17, 2015

Fresh Tomato Clam Sauce

Sure, you can buy clam sauce in a can, and it's very good in a pinch. But, this recipe is so simple and it says "I care about what you eat because I love you"; when you make it yourself. Anyone can make this, I simplified it for that reason. Make it for your date, your loved one or for your family or anyone you care about and love.

I used fresh tomatoes from my yard, but when out of season you can buy them or used tomatoes in a can, they will be good too. It's a healthy recipe because of the extra virgin olive oil and garlic which are good for your cholesterol not to mention the tomatoes. But, that's not what makes it so good.

My husband, who is a meat and potatoes man, loves this recipe, so it has to be delicious. Also, nothing says Italian like tomatoes, olive oil, garlic and spaghetti. I also used fresh Italian parsley, which I also grow in my garden. All these bursts of flavors makes this a delicious meal.

This sauce is better with linguini, spaghetti or fettucini rather then the short pastas.



Photo of Fresh Tomato Clam Sauce

Picture taken while sauce is simmering.
Picture taken while sauce is simmering. | Source
Sauce with spaghetti
Sauce with spaghetti | Source

Vote

5 stars from 1 rating of Fresh Tomato Clam Sauce

Cook time

Prep time: 15 min
Cook time: 10 min
Ready in: 25 min
Yields: Serves 4 to 6 people

Ingredients

  • 1/4 cup extra virgin olive oil
  • 4- 5 cloves garlic, chopped
  • 1 medium onion, chopped
  • 3 large fresh tomatoes*, peeled and chopped
  • 10 oz. can baby clams
  • 1/2 cup fresh Italian parsley**, chopped
  • 1 lb. thin spaghetti
  • To taste grated Pecorino Romano cheese
  • To taste salt and freshly ground black pepper

Directions

  1. Heat the oil in a 10" frying pan and add the onion , garlic, tomatoes and juice from the clams and salt and pepper to taste.
  2. Sauté on medium heat with no lid while the spaghetti is cooking. After the juice evaporates a little add the parsley and it sit on top.
  3. The last 3 minutes of the spaghetti cooking time, add the clams to the sauce (don't leave the clams in too long or they will get tough) and raise the heat a little, stir.
  4. When the spaghetti is cooked, drain saving 1/4 c. of the water. Add the spaghetti to the sauce in the pan and mix it all together and serve in your favorite bowl. Top with grating cheese if you desire. *If you don't want to use fresh tomatoes, tomatoes from a large can will be good also, just chop them first and use the juice. **If you don't have fresh parsley, use dried only reduce the amount to 1/4 cup.

Comments

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    • Rachel L Alba profile imageAUTHOR

      Rachel L Alba 

      3 years ago from Every Day Cooking and Baking

      Good question. The cheese adds to the salt taste, but I did forget the pepper, you could certainly add more salt. I always consider garlic part of the seasoning, you could use garlic powder or garlic salt. Thanks for bringing that to my attention. I will add it.

    • peachpurple profile image

      peachy 

      3 years ago from Home Sweet Home

      what about the seasoning? No need?

    • Rachel L Alba profile imageAUTHOR

      Rachel L Alba 

      3 years ago from Every Day Cooking and Baking

      Thank you so much Peggy. This is very exciting for me.

      Blessings to you.

    • Peggy W profile image

      Peggy Woods 

      3 years ago from Houston, Texas

      Your blueberry muffins were so good that I decided to try one of your savory dishes. This will be our supper tonight! Gave it 5 stars just for the beauty of your photos. Am sure it deserves it for the taste also! Pinning this!

    • Rachel L Alba profile imageAUTHOR

      Rachel L Alba 

      4 years ago from Every Day Cooking and Baking

      Thank you. I hope you get to try the recipe.

    • Susan Recipes profile image

      Susan 

      4 years ago from India

      Wow. This is simply mouth watering.

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