Pasta with Red Clam Sauce


serves: 4-6
250 g (8 oz) noodles
1/4 cup olive oil
2 garlic cloves, crushed
1/4 cup water
2 teaspoons chopped parsley
1/4 teaspoon oregano
1 x 250 g (8 oz) can whole clams, drained
salt and pepper
3/4 cup smooth Tomato Sauce (see below)


1. Cook noodles in boiling, salted water until just tender.

2. While they are cooking, heat oil in frying pan, add garlic and cook till golden.

3. Slowly stir in water. Add parsley, oregano and clams.

4. Season to taste with salt and pepper and mix well.

5. Add tomato sauce and bring to the boil.

6. Drain noodles and place in warm serving dish.

7. Spoon clam sauce on top and serve immediately.

for the tomato sauce

1/4 cup oil
1 onion, very finely chopped
2 bacon rashers, diced
1 garlic clove, finely chopped
1 small carrot, finely chopped
2 tablespoons flour
1 1/2 cups chopped, peeled tomatoes
1/4 cup tomato paste
1 cup stock or water
1 bay leaf
1 small onion, studded with 2 cloves
pinch of dried basil
2 teaspoons brown sugar
salt to taste
freshly ground pepper
5 cm (2 inch) strip lemon peel
2 teaspoons lemon juice

1. Heat oil in large, heavy-based saucepan.

2. Add onion, bacon, garlic and carrot.

3. Saute gently for 10 minutes.

4. Stir in flour, cook 1 minute, then add tomatoes and tomato paste.

5. Gradually blend in stock or water. Cook, stirring constantly until sauce boils and thickens.

6. Add all remaining ingredients and simmer gently for 45 minutes, stirring frequently.

7. Remove bay leaf, clove-studded onion and lemon peel.

8. Adjust seasoning and serve as it is, or strain through a sieve if a smooth sauce is required.

9. Serve with pasta, meat balls, Beef Fondue and barbecued meats.

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