Clam Sauce

Clam Sauce Recipe
Randy Mayor; Melanie J. Clarke
This quick-and-easy clam sauce recipe features canned clams, chopped tomatoes, minced garlic,  white wine, crushed red pepper, and fresh herbs.  Serve over hot cooked fettuccine for an easy weeknight entrée.


4 servings (serving size: 1 cup)

Recipe from

Cooking Light

Nutritional Information

Calories 289
Caloriesfromfat 20 %
Fat 6.3 g
Satfat 1.1 g
Monofat 3.3 g
Polyfat 1.1 g
Protein 9.8 g
Carbohydrate 48.5 g
Fiber 2.8 g
Cholesterol 64 mg
Iron 3.7 mg
Sodium 316 mg
Calcium 49 mg


3 (6 1/2-ounce) cans minced clams, undrained
1 tablespoon olive oil
2 garlic cloves, minced
1 1/3 cups chopped tomato
2 tablespoons minced fresh parsley
1 teaspoon crushed red pepper
1/2 cup dry white wine
4 cups hot cooked fettuccine (about 8 ounces uncooked pasta)
2 tablespoons chopped fresh basil


Drain clams in a colander over a bowl, reserving liquid.

Heat oil in a large nonstick skillet over medium heat. Add garlic; cook 30 seconds, stirring constantly. Add tomato, parsley, and pepper; cook 1 minute. Add wine; cook 30 seconds. Add reserved clam liquid and pasta, tossing to coat; cook 3 minutes or until liquid almost evaporates, stirring frequently. Stir in clams and basil. Serve immediately.

October 2001
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