I’ll be the first to admit that I’m not really a foodie. Don’t get me wrong, I love food, and I don’t mind cooking, but most of the time, in the midst of a busy day/week/month/year, I just want food that tastes good, whips up fast, doesn’t use a ton of dishes and does use the pantry staples I already have on hand.
This simple one pot pasta and clam sauce definitely fits the bill! With just a few ingredients that might just be in your pantry. It’s even “fancy” enough to serve to guests.
Here is what you need:
4 6.5oz. chopped clams 1 bottle clam juice 1 lb. linguini 1 bunch parsley 1/2 of one small yellow onion, diced 4-6 tablespoons olive oil 1/2 teaspoon crushed red pepper flakes 1 cup seasoned breadcrumb
Step 1: Heat a 2 tablespoons of olive oil in a small pan and lightly brown breadcrumb. Then set aside.
Step 2: Dice onion, then set aside. In a large saucepan heat 2 tablespoons of oil and then add onion, crushed red pepper and saute.
Step 3: Then add the four cans of clams and the bottle of clam juice to the large pan. Let simmer on medium heat for 5-10 minutes.
Step 4: Then add pasta, cover with clam juice and add 2 cups water, lower heat and cover with lid. Cook pasta until al dente.
Step 5: Serve in bowls and top with bread crumb and fresh chopped parsley.
One Pot Pasta and Clam Sauce
Ingredients
- 4 6.5 oz. chopped clams
- 1 bottle clam juice
- 1 lb. linguini
- 1 bunch parsley
- 1/2 of one small yellow onion
- 4-6 tablespoons olive oil
- 1/2 teaspoon crushed red pepper flakes
- 1 cup seasoned breadcrumbs
Instructions
- Heat a small amount of oil in a small pan and lightly brown breadcrumb. Then set aside.
- Dice onion, then set aside. In a large saucepan heat 2 tablespoons of oil and then add onion, crushed red pepper and saute.
Add the four cans of clams and the bottle of clam juice to the large pan. Let simmer on medium heat for 5-10 minutes.
Add pasta, cover with clam juice and add 2 cups water, lower heat and cover with lid. Cook pasta until al dente.
- Serve in bowls and top with bread crumb and fresh chopped parsley.
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Drain the clams, or not?
Thank you, Ruth. I have been making my pasta recipes as “one-pot” dishes for about a year and they are all great! Clam spaghetti is one of my favorites. I successfully did it last night with that old-time New England favorite, “American Chop Suey” (ground beef, onion, garlic, S&P, canned tomatoes and elbow macaroni 🙂 BUT, may I caution you to read your food labels. Most common brands canned chopped cans will list sugar as the third ingredient. Sugar does not belong in/with clams! Agree? I have found only one brand that is pure, “clams, clam juice, sea salt” — Bar Harbor Foods in Maine.