Spicy Spaghetti and Clams

Tender pasta in a zesty tomato-based clam sauce.

Michigan Fitness Foundation

Prep Time 15

Cook Time 15

Total Time 30

Course Main Dishes

World Cuisine Italian

Servings

1 tablespoon olive oil
1 tablespoon butter
1 medium onion, diced
4 cloves of garlic, minced or 1 ½ tablespoons jarred minced garlic
Pinch red pepper flakes
One (14.5-ounce) can diced tomatoes, with juice
Two (6.5-ounce) cans chopped clams, with juice (or ½ pound fresh clams, shucked)
2 tablespoons white wine vinegar
¼ teaspoon kosher salt
½ teaspoon ground black pepper
8 ounces uncooked spaghetti noodles
¼ cup chopped fresh parsley (optional)

Heat olive oil and butter in a large skillet over medium heat.
Add onion and cook for 5 minutes, stirring often.
Add garlic and red pepper flakes and cook for 2 minutes.
Stir in tomatoes, vinegar, clams, salt, and pepper.
Reduce heat to low. Let the sauce simmer for 10 minutes.
While the sauce simmers, cook spaghetti according to directions on the package.
Drain spaghetti. Do not rinse. Add pasta to sauce and stir until noodles are well coated.
Sprinkle with parsley, if using.

Change it Up!

Make this dish with canned tuna instead of clams.
Use 2-3 tablespoons fresh lemon juice, or ¼ cup broth in place of white wine vinegar.
Swap tomato sauce for diced tomatoes for a smoother sauce.

Try This

Add diced red or green bell pepper in Step 2.
Add a few tablespoons of capers and a squeeze of fresh lemon juice for extra flavor.

Food Safety Tip

Seasonal 30 minutes or Less, Comfort Food, Dinner