Penne with Spicy Red Clam Sauce
By Jessica RudolphPublished on December 19, 2024
Time
50 minutes
Yield
Serves 4
Ingredients
¼ cup extra-virgin olive oil, plus extra for serving4 garlic cloves, sliced thin3 tablespoons tomato paste 2 teaspoons dried oregano ½ teaspoon red pepper flakes, plus extra for serving½ cup dry white wine 1 (28-ounce) can whole peeled tomatoes 1¼ teaspoons table salt, plus salt for cooking pasta1 pound penne 2 (6.5-ounce) cans chopped clams, undrained½ cup chopped fresh basil
Before You Begin
Be sure to purchase the best-quality canned clams you can find.
Instructions
- Cook oil and garlic in Dutch oven over medium-high heat until garlic is just beginning to brown, about 3 minutes. Add tomato paste, oregano, and pepper flakes and cook, stirring constantly, until tomato paste begins to darken, about 1 minute. Add wine and cook until reduced by half, about 2 minutes. Stir in tomatoes and their juice and salt. Mash tomatoes with potato masher until coarsely pureed. Reduce heat to medium-low and cook, stirring occasionally, until thickened, about 20 minutes.
- Meanwhile, bring 4 quarts water to boil in large pot. Add pasta and 1 tablespoon salt and cook, stirring often, until pasta is flexible but still slightly firm in center (just shy of al dente). Drain pasta.
- Stir clams and their juice and pasta into tomato sauce and cook over medium heat, stirring frequently, until pasta is al dente and sauce coats pasta, about 3 minutes. Off heat, stir in basil. Season with salt to taste. Serve, drizzling with extra oil and sprinkling with extra pepper flakes.
Time
50 minutesYield
Serves 4Ingredients
¼ cup extra-virgin olive oil, plus extra for serving
4 garlic cloves, sliced thin
3 tablespoons tomato paste
2 teaspoons dried oregano
½ teaspoon red pepper flakes, plus extra for serving
½ cup dry white wine
1 (28-ounce) can whole peeled tomatoes
1¼ teaspoons table salt, plus salt for cooking pasta
1 pound penne
2 (6.5-ounce) cans chopped clams, undrained
½ cup chopped fresh basil
Ingredients
¼ cup extra-virgin olive oil, plus extra for serving
4 garlic cloves, sliced thin
3 tablespoons tomato paste
2 teaspoons dried oregano
½ teaspoon red pepper flakes, plus extra for serving
½ cup dry white wine
1 (28-ounce) can whole peeled tomatoes
1¼ teaspoons table salt, plus salt for cooking pasta
1 pound penne
2 (6.5-ounce) cans chopped clams, undrained
½ cup chopped fresh basil
Ingredients
¼ cup extra-virgin olive oil, plus extra for serving
4 garlic cloves, sliced thin
3 tablespoons tomato paste
2 teaspoons dried oregano
½ teaspoon red pepper flakes, plus extra for serving
½ cup dry white wine
1 (28-ounce) can whole peeled tomatoes
1¼ teaspoons table salt, plus salt for cooking pasta
1 pound penne
2 (6.5-ounce) cans chopped clams, undrained
½ cup chopped fresh basil
Why This Recipe Works
We included the canning liquid from chopped clams for extra briny seafood flavor. Cooking the pasta to tenderness in the sauce allowed the noodles to absorb the sauce’s flavor.
Before You Begin
Be sure to purchase the best-quality canned clams you can find.
Instructions
- Cook oil and garlic in Dutch oven over medium-high heat until garlic is just beginning to brown, about 3 minutes. Add tomato paste, oregano, and pepper flakes and cook, stirring constantly, until tomato paste begins to darken, about 1 minute. Add wine and cook until reduced by half, about 2 minutes. Stir in tomatoes and their juice and salt. Mash tomatoes with potato masher until coarsely pureed. Reduce heat to medium-low and cook, stirring occasionally, until thickened, about 20 minutes.
- Meanwhile, bring 4 quarts water to boil in large pot. Add pasta and 1 tablespoon salt and cook, stirring often, until pasta is flexible but still slightly firm in center (just shy of al dente). Drain pasta.
- Stir clams and their juice and pasta into tomato sauce and cook over medium heat, stirring frequently, until pasta is al dente and sauce coats pasta, about 3 minutes. Off heat, stir in basil. Season with salt to taste. Serve, drizzling with extra oil and sprinkling with extra pepper flakes.
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