Pasta with Red Clam Sauce

Pasta's the perfect solution for a quick week night dinner and this version from Family Circle's no exception. It couldn't be easier as it makes use of jarred marinara sauce but what makes it unique is the addition of hot pickled cherry peppers. 

Relieved of stems and seeds and thinly sliced, they add a nice little jolt to the tastebuds. Of course I made a few changes - I cut the recipe in half because there's just the two of us afterall, and added a can of Italian seasoned diced tomatoes before the marinara and peppers. We like a little more sauce on our pasta than the average.

As for the clams, while the recipe calls for the canned variety, I used a package of Oregon Gaper clams from our collection in the freezer chopped into small pieces. They simmered for a few minutes in the sauce and were nicely cooked and tender as can be by the time the pasta joined the party.

Would I make it again? Maybe. It's OK but nothing hugely spectacular. Just remember, it's only as good as the marinara sauce you purchase, so make sure to get a good one and if you want to make a scratch red sauce, the one below on the right is pretty darn special. Just sayin'. 

Other clammy pasta dishes on this site:

      Clams Casino Pasta    With Bacon & Clams   Red Sauce from scratch

     
 

Quick Pasta with Red Clam Sauce (from JBug’s Kitchen adapted from familycircle.com)

4 cloves garlic, sliced

2 tablespoons olive oil

1 – 14 ounce can Italian seasoned diced tomatoes, with juice

1 – 18 ounce jar prepared Marinara Sauce (I used Trader Joe’s)

5 hot cherry peppers, seeded and sliced

1 cup chopped frozen clams

1/4 cup chopped parsley

8 ounces pasta cooked per package directions

Heat oil in a large sauté pan until shimmering. Add garlic and cook, stirring constantly for 1 minute. Do not allow to burn. Add canned tomatoes and cook for 3 minutes or until liquid has slightly reduced. Stir in marinara sauce and cherry peppers. Simmer uncovered for 5 minutes. Add chopped clams and simmer for 1 minute, then remove pan from heat. Cover and let sit for 5 minutes. Stir in chopped parsley and cooked pasta. Warm briefly to allow pasta to absorb sauce. Serve with cracked black pepper and/or red pepper flakes. Makes 4 servings.

A year ago - Corn Cakes with Avocado Tomato Salsa

 

Comments

[Lea]

Well, that certainly is a pretty plate of food, Ms. June Bug! Isn't it great to be able to cook with clams harvested by your own special Big Guy???

[June]

Thanks Lea and that's a big affirmative. I am very lucky he's a slammin' clammin' kinda' guy.

[Lorraine]

I can say the man certainly is a slammin' clammin' kinda guy. Ran me into the ground, he did. I still have a couple left in my freezer too and have been thinking about chowder, but maybe pasta would be better.

[June]

mmm...I don't think you could go wrong with either one.