pantry pasta: spaghetti with red clam sauce

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pantry pasta: spaghetti with red clam sauce

Prep time: 20 minutes | Total time: 20 minutes

Serves: 2

Ingredients:

8 ounces spaghetti

Kosher salt

2 tablespoons extra virgin olive oil

3 cloves garlic, finely chopped

2 teaspoons dried oregano

1/2 - 1 teaspoon crushed red pepper flakes

1 28-ounce can crushed tomatoes

1 6.5-ounce can chopped clams in clam juice*

1 tablespoon chopped basil plus leaves for garnish

Instructions:

  1. Bring a large pot of water to boil. Season generously with kosher salt. The water should taste like the sea. Once boiling, add spaghetti and cook to al dente according to package directions. Reserve 1/2 cup of pasta water. Drain well in a colander and set aside.

  2. Heat the olive oil in a Dutch oven or medium high-sided skillet over medium heat. Add the garlic, oregano, crushed red pepper flakes and 1/2 teaspoon salt. Cook and stir occasionally until garlic is golden brown, about 3 minutes. 

  3. Lower the heat to low, add the crushed tomatoes. Let simmer until mixture is slightly reduced, about 8 minutes. Add the spaghetti canned clams and 1 tablespoon chopped basil. Toss until well combined. If you prefer a looser sauce, add the reserved pasta water. Season to taste.

  4. Transfer to serving bowl and garnish with basil leaves. Enjoy while warm.

Cook’s Note

Canned tuna: packed in oil vs water.