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Tuesday, September 4, 2007

Spaghetti with Red Clam Sauce

Posted By on Tue, Sep 4, 2007 at 11:27 AM

One of my "Go To" Italian Favorites

By Chef John from Food Wishes Video Recipes

click to enlarge redclam250.jpg
There are certain recipes all cooks have that form the base of their culinary repertoire. These are recipes that are fast and easy, that they can create from memory, with no notes, in any kitchen, for any group, at any time of the year. Some Chefs refer to these as their "go to" dishes. This red clam sauce is one of my "go to" recipes.

This pasta dish is incredible simple to make (much easier than saying "canned clams" as you'll hear in this video clip's running gag). It takes about 15 minutes start to finish. It's bursting with flavor, yet only uses a few ingredients and except for...

crushing a couple cloves of garlic, requires no prep. This sauce is great on any pasta, but I enjoy it best on angle hair or spaghetti. And, yes, I DO put some Parmesan on my clam pasta, thank you very much. Never say never when it comes to food. Some Chefs (fascists) say you can never put cheese on seafood pasta, never, ever, never. Well, while I agree that Parmesan would not be a great choice on some seafood pastas using very light, delicate varieties of fish and sauce. On this red clam sauce and its strong, bold flavors and meaty clams, the Parmesan tastes wonderful, and no one can prove me otherwise.

Please note while watching the video recipe the secret to what I think makes a great pasta dish. Under-cook the pasta by a minute, drain it, add it back to the pot (off the heat of course) and pour over the hot sauce, cover and let everything meld together for a few minutes. The hot sauce and steaming pasta will finish cooking and the pasta will absorb all those amazing flavors. I can't believe it when I see a plate of plain pasta with the sauce just ladled over! Anyway, give this a try and maybe it will become one of your "go to" recipes. Enjoy!

CLICK HERE to watch the Video, as well as get this recipe's ingredients and amounts.

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Chef John

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