Spaghetti and Clams is a classic Italian dish that can be made either "red" or "white." The only difference being that the white sauce gets most of it's flavor from the clams while the red uses tomatoes which produces a much bolder flavor. Both versions are easy to make it just depends on your preference. I have no idea why, but growing up I would only eat spaghetti & clams in red sauce. It's only recently that I've started eating and really enjoying the white version.
One of my favorite pots to cook spaghetti in is my Anolon Nouvelle 6.5 quart stainless stock pot. This stockpot's size is ideal for tasks that require a medium-sized pot to get the job done. With its European-inspired, tulip-shaped design, the pot is the perfect height for boiling spaghetti.
I love this pot & I know you will too!
***The nice folks over at Anolon are offering one lucky reader a chance to win a stock pot of their very own! See below to enter!***
Clams & Spaghetti in Red Sauce
1/3 cup olive oil
3 large garlic cloves, chopped
1/2 teaspoon dried hot red-pepper flakes
1 (28 to 32-ounce) can whole tomatoes in juice, coarsely chopped, reserving juice
1 pound spaghetti
3 dozen little neck clams
Heat oil in a 12- to 14-inch heavy skillet over medium heat until it shimmers, then cook garlic and red-pepper flakes, stirring, until pale golden, 1 to 2 minutes. Add tomatoes with their juice and simmer, uncovered, stirring occasionally, until thickened, 7 to 10 minutes.
Cook spaghetti in a pasta pot of boiling salted water until al dente.
Meanwhile, add clams (in shells) to sauce and cook, covered, shaking skillet occasionally, until clams open wide, 6 to 10 minutes. Add spaghetti to sauce and toss to coat.
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