Clams Arrabiata
Serves: Serves 4
  • 16 ounce package uncooked spaghetti or linguine
  • 1½ tablespoons extra-virgin olive oil, divided
  • 1 cup chopped onion
  • 1 teaspoon crushed red pepper
  • 6 garlic cloves, minced
  • 2 tablespoons tomato paste
  • 1 28 once can can whole peeled tomatoes in juiced, cut into small dice
  • ½ cup dry white wine
  • 1 tablespoon chopped fresh parsley
  • 4 pounds littleneck clams
  • Salt to taste
  1. Cook pasta according to package directions.
  2. While pasta is cooking, heat olive oil in a large sauté pan over medium-high heat. Sauté onion, red pepper, two minutes. Add garlic and cook until garlic and onion are translucent, about one more minute. Add tomatoes and bring to a boil. Cook 3-4 minutes. Add wine and cook until reduced slightly, about 5 more minutes. Stir in parsley. Add clams and cook until clams open, about 3 minutes.
  3. Twirl pasta on a large and deep plate, spoon sauce over pasta and arrange clams around pasta.
Recipe by The Hopeless Housewife® at