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Classic Spaghetti with Red Clam Sauce (Italian Seafood Pasta)

This classic spaghetti with red clam sauce combines sweet tomatoes, tender clams, garlic, herbs, and a touch of spice for a comforting Italian seafood dinner. The reserved clam juice adds deep ocean flavor to the tomato sauce, while fresh parsley and butter create a smooth finishing touch.
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Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Servings: 4
Course: Dinner
Cuisine: Italian
Ingredients Method Notes

Ingredients
  

  • 1 pound spaghetti
  • 3 tablespoons olive oil
  • 3 cloves garlic minced
  • ½ teaspoon red pepper flakes
  • ½ cup dry white wine
  • 1 28-ounce can whole peeled tomatoes with juice
  • 2 6.5-ounce cans minced clams, drained with juice reserved
  • 1 tablespoon tomato paste
  • 1 teaspoon dried oregano
  • ½ teaspoon salt
  • ¼ teaspoon freshly ground black pepper
  • ¼ cup chopped fresh parsley
  • 1 tablespoon butter

Method
 

  1. Bring a large pot of lightly salted water to a boil. Add the spaghetti and cook, stirring occasionally, until tender but still firm to the bite, about 10–12 minutes. Drain and set aside.
  2. Heat olive oil in a large saucepan over medium heat. Add minced garlic and red pepper flakes, then cook for about 1 minute until the garlic becomes fragrant. Be careful not to let it brown.
  3. Pour in the white wine and simmer for about 2 minutes, allowing it to reduce slightly.
  4. Add the whole peeled tomatoes with their juice, breaking them apart with a spoon as they cook. Stir in the reserved clam juice, tomato paste, oregano, salt, and black pepper.
  5. Bring the sauce to a gentle simmer and cook for about 20 minutes, until it thickens slightly and the flavors come together.
  6. Add the minced clams and cook for another 3–5 minutes, just until heated through.
  7. Add the drained spaghetti directly to the sauce and toss until the noodles are evenly coated.
  8. Stir in the fresh parsley and butter until combined and the sauce becomes smooth.
  9. Serve immediately while warm.

Notes

  • Reserve the liquid from the canned clams before draining. The clam juice adds important seafood flavor to the tomato sauce.
  • Cook the spaghetti until just firm before combining it with the sauce so it maintains a pleasant texture.
  • Avoid boiling the clams for too long, as they can become tough when overcooked.
  • Fresh parsley and butter are added at the end to brighten and smooth the finished sauce.