20-Minute Spaghetti with Spicy Clam Sauce
Turn up the heat and the flavor on this 20-minute pasta dish with briny, budget-conscious clams, already-prepared Arrabbiata sauce, and a generous dose of red-pepper flakes.
This week, it seems like everyone I know is recovering from various versions of the February-in-Michigan cold and flu. And, although I’m finally on the mend Mr. EN is capital N NOT.
I’ve been extra busy at work this week because I’m catching up from the days I missed – while being sick – last week. That’s why this hot and healthy, quick-to-fix pasta dish was the perfect weeknight meal for Mr. EN and me.
I know, I know… many of you probably don’t regularly eat canned clams but honestly you really should give this dish a try.
Why? Because this 20-Minute Spaghetti with Spicy Clam Sauce is…
- Loaded with tomatoes which are high in Vitamin C — because we need a little extra C this time of year.
- Kicked up a notch with red pepper flakes to open up your nostrils and help you breathe better
- Studded with minced garlic to boost cold and flu fighting powers
- Very low in fat and saturated fat, AND low in calories (depending on your serving size)
- Full of salty, satisfying, umami-flavor from the minced clams
- Super-easy to make
- The right sauce. If you can find it, buy prepared Arrabbiata-style sauce. That means spicy!
- Use fresh lemon. Fresh lemon, as opposed to bottled lemon juice, and fresh grated lemon rind really elevate this dish. Don’t skimp here. Buy a lemon.
- If you have white wine…. you can add a few ounces in addition to the clam juice. It’s not necessary, just nice if you have it. Sometimes I add it, and sometimes I don’t. I didn’t this time.
- Don’t rubberize the clams. Canned clams are already cooked so you don’t need to cook them much. Over cooked clams taste like rubber bands so follow the recipe and pay attention to the cooking heat and the recommended time.
Are you looking for a quick and tasty, budget-friendly, meal to add you your weekly menu? Search no more! Try this Spaghetti and Spicy Clam Sauce tonight.
Peace, love and good eats; from our empty nest to yours.
Mr. ENs Take on This Recipe: “I forgot how much I like this dish. We should eat this more often. I don’t even miss the meat.”
Trending in the EN Kitchen: Sacla Italia Arrabbiata Sauce purchased at our local Meijer Store.
Spaghetti with Spicy Clam Sauce
Yield 3 servings
Turn up the heat and the flavor on this quick to fix pasta dish with briny, budget-conscious clams, already-prepared Arrabbiata sauce, and a generous pinch of red pepper flakes.
- 1 medium onion, diced
- generous pinch red pepper flakes
- 1 large or 2 medium-size garlic cloves, minced
- 6 ounces dry spaghetti noodles (I used Barilla Gluten free corn and rice spaghetti that's why these noodles look a bit yellow)
- 1 (14.5 oz.) can no-salt diced tomatoes
- 1 (6.5 oz.) can, minced clams (drain and save the juice)
- 1 cup of prepared Arrabbiata-style spaghetti sauce (see Trending in the EN Kitchen)
- 3 tablespoons fresh chopped parsley
- ½ fresh lemon, juiced; plus zest from 1/2 lemon
- (optional) Parmesan cheese, grated
- In a medium size skillet, over medium heat, heat the olive oil until hot. Add the onion, red pepper flakes, and garlic and cook until tender (about 5 minutes).
- While you are preparing the sauce, bring a large pot of water to a boil and cook the pasta according to directions. Drain when finished cooking.
- To the onion mixture, add the diced tomatoes with juice, clams (without juice) and fresh lemon juice. Simmer (do not boil) another 5 minutes.
- Add the prepared spaghetti sauce, ¼ cup reserved clam juice, lemon zest, and fresh parsley (save a little for the top). Simmer (again, no boiling!) 2-5 minutes more or until hot.
- Ladle the sauce on top of the cooked pasta.
- Top with a little more chopped parsley and (optional) Parmesan cheese.
- This recipes makes three generous servings. Eat it for dinner then bring the leftovers for lunch!
- If clams are really your thing, use 2 cans of clams.