Recipes Seafood Fish Chef John's Spaghetti with Red Clam Sauce 4.8 (151) 120 Reviews 31 Photos This spaghetti with red clam sauce is one of my 'go to' recipes and it takes only about 15 minutes from start to finish. The only prep work really is mashing the garlic. The sauce is great on any pasta, but I prefer angel hair or spaghetti. By John Mitzewich John Mitzewich John Mitzewich — aka Chef John — has produced more than 1,500 cooking videos for Allrecipes. He's the actor, director, and screenwriter whose hands and voice confidently walk you through techniques. Allrecipes' editorial guidelines Updated on November 20, 2024 Save Rate Print Share Add Photo 31 31 31 31 Prep Time: 5 mins Cook Time: 15 mins Total Time: 20 mins Servings: 4 Jump to Nutrition Facts Cook Mode (Keep screen awake) Ingredients 1x 2x 4x Oops! Something went wrong. Our team is working on it. Original recipe (1X) yields 4 servings 2 tablespoons olive oil 3 cloves garlic 2 tablespoons capers 1 tablespoon anchovy paste 1 teaspoon red pepper flakes 1 (24 ounce) jar tomato pasta sauce ¼ cup water 1 cup good-quality crisp white wine 2 (6.5 ounce) cans chopped clams, drained with juice reserved salt and ground black pepper to taste 1 pound dry spaghetti ¼ cup freshly grated Parmesan cheese fresh basil leaves or flat-leaf parsley, chopped Directions Pour olive oil into cold skillet. Add garlic, capers, anchovy paste, and red pepper flakes. Place over medium heat; cook and stir until oil infused with flavors, about 5 minutes, taking care not to brown garlic. Add tomato sauce; rinse jar with 1/4 cup water and add to skillet. Add wine and juice from clams, reserving clams; bring to a simmer until slightly reduced and thickened, 7 to 9 minutes. Bring a large pot of lightly salted water to a boil. Cook spaghetti in the boiling water, stirring occasionally until nearly tender yet firm to the bite, about 1 minute less than directed on package for al dente. Drain. Return spaghetti to the pot off heat. Stir in clams. Pour sauce over spaghetti; stir. Cover the pot; let sit, off heat, to allow spaghetti to absorb some sauce, about 3 minutes. Stir in Parmesan cheese; top with chopped fresh basil and/or parsley. I Made It Print 230 home cooks made it! Nutrition Facts (per serving) 852 Calories 17g Fat 117g Carbs 44g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Servings Per Recipe 4 Calories 852 % Daily Value * Total Fat 17g 21% Saturated Fat 4g 18% Cholesterol 72mg 24% Sodium 1514mg 66% Total Carbohydrate 117g 43% Dietary Fiber 8g 30% Total Sugars 19g Protein 44g 89% Vitamin C 25mg 28% Calcium 231mg 18% Iron 33mg 184% Potassium 1442mg 31% * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs. ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data. (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.