Pasta with Red Clam Sauce

Last night’s dinner was courtesy of Waldport Bay and the big guy’s hard work. He cleaned those ugly clams and while some of them hit the freezer, the rest were made into a new kinda’ clam sauce at least new for me….and unusually successful I might add.

I have to admit to being challenged with the use of all this bounty and haven’t exactly made the best white clam sauce ever in all the years we’ve been coming to the beach so this time I tried making a red one and to make this post easier on yours truly, here it is. It’s a tad unusual in that it includes fennel along with some fresh basil and a touch of vermouth. You could use white wine if you’re so inclined but I didn’t want to open a bottle, only to use a quarter cup…OK who are we kidding. I’m saving the white wine for tonight. So there! I think this one's a real keeper so please give it a try and let me know what you think.

 Pasta with Red Clam Sauce

2 tablespoons olive oil

1/2 large onion, chopped

3 cloves garlic, minced

2 teaspoons Italian seasoning

1/2 teaspoon fennel seed

1/2 teaspoon red pepper flakes

Fresh ground black pepper

1/4 cup white vermouth

1/2 cup clam juice

2 cups crushed tomatoes

1 cup chopped fresh clams or 2 cans clams, drained

1/4 cup fresh basil, chopped

 

1 pound pasta, cooked according to package directions

 

In a large sauté pan, heat oil over medium high heat. Add onion, garlic, Italian seasoning, fennel seed and red pepper flakes and cook, stirring occasionally until vegetables are soft (about 8 minutes). Add vermouth and cook until vermouth is almost entirely evaporated. Add clam juice and crushed tomatoes. Bring to a boil, reduce heat and simmer uncovered for 15 minutes until sauce is very thick.  Taste for seasoning and add black pepper. Add clams and chopped basil. Cook for 2-3 minutes, until clams are opaque. If using canned clams simmer only until clams are warmed (about 1 minute).

 

Serve over pasta. Garnish with chopped basil and pass the pepper.

Comments

[pam]

I always make white clam sauce, never tried a red.

[Mags]

You guys must be in seafood heaven there. Oh, if only I could eat clams. It looks delicious!

[June]

Pam - I usually do a white sauce too because I love rich creamy and highly caloric stuff, but honestly this little red number was fabulous. I don't think I'll make the white version again!

Mags - yes, for sure we're on the SEE FOOD diet...thank goodness for the local fitness center LOL.

[Nanan]

You know - that sure looks like a bowl of love and goodness to me!