Spaghettoni with Clams in Tomato Sauce


  • 1 tablespoon coarse sea salt
  • ¼ cup extra virgin olive oil
  • 2 garlic cloves, crushed
  • 1 lb. plum tomatoes, canned or fresh, coarsely chopped
  • ½ minced chili pepper or a pinch of red pepper flakes,
  • more if you like
  • Juice of 1 lemon
  • 2 dozen littleneck clams
  • A handful of fresh chopped broad leaf parsley


Time: 30 minutes
  • Bring 4 quarts of water to a boil, then add a tablespoon of coarse sea salt.
  • Heat the oil in a sauté pan over medium heat. When hot, add the crushed garlic and the tomatoes.
  • Bring to a boil, then lower the heat to a simmer. Add chili pepper.
  • Spaghettoni will take 15-16 minutes to cook. Add the pasta to the boiling water at the same time you lower the sauce to a simmer.
  • After 8 minutes, raise the heat under the sauce to medium.
  • Stir in lemon juice.
  • Add the clams. Cover and simmer 8 minutes more.
  • Drain the pasta.
  • Turn the spaghettoni into a serving bowl. Toss it with a ladle full of tomato sauce.
  • Spoon on the rest of the sauce and add the handful of parsley.
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