Clam Pasta in Wine Sauce

Fresh clams, bell peppers, garlic, tomatoes, spices, and white wine, all wrapped in spaghetti noodles and served with fresh herbs. 

If you love clams and pasta this is the dish for you! Cooking clams can be intimidating if you are not experienced but I am here to show you it can be easy. Just a bit of prep and a few tips and you will be serving this gorgeous pasta in no time! 

I love to use yellow and orange bell peppers as they really balance the acidity and garlic perfectly.  It also makes for a colorful and eye pleasing dish. I like to use good quality canned tomatoes as they make a world of difference in flavor. Cento San Marzano is my go-to!  If you have not heard about them, here is a quick read published on Martha Stewarts website. https://www.marthastewart.com/7616623/san-marzano-tomatoes-explained

This dish is my favorite for special occasions, Anniversaries, Valentines Day, or when special guests come to dinner. I like to serve with toasted Italian bread with a simple olive oil and balsamic dip. Of course, a great bottle of wine too! 

Ok let’s get started!

Clam Pasta in Wine Sauce 

Makes 4 Servings

Ingredients:

• 1 1/2 pounds clams, scrubbed 
• 1 yellow bell pepper, cored, seeded, and diced 
• 1 orange bell pepper, cored, seeded, and diced 
• 1 28 oz. can Cento San Marzano tomatoes, chopped 
• 1 cup white wine. I like to use Chardonnay 
• 1 pound spaghetti 
• 1/4 cup extra virgin olive oil 
• 5 cloves garlic, thinly sliced or minced (whatever you like best) 
• 1 teaspoon hot red pepper flakes 
• 1/4 cup finely chopped Italian parsley 
• 1 tablespoon Italian seasoning 
• salt and pepper to taste 

Directions: 

Tip* Before I get started, I like to scrub all the clams. You can use a dish scrub brush or sponge. Clean them well under running water. I like to have a strainer in the sink and put the clean ones in there, it makes the process quicker. While cleaning, if you see a clam that has opened up, throw it away as it is not safe to eat. After you have cleaned all the clams place a paper towel on a plate, place the strainer with clams on top and put the strainer in the fridge until it is time to add them to the pot. 

1. In a large pot bring salted water to boil. (1 tablespoon of salt, yes that much) 
2. Meanwhile in a large sauté pan, heat the olive oil over med-high heat. 
3. Add the garlic, Italian seasoning, red pepper flakes, and bell peppers to the pot.  Cook and stir until the peppers are a light golden brown. 
4. Now add the tomatoes and wine. Turn the heat to high and bring to a boil. 
5. This is a good time to drop the pasta in the boiling hot water we started earlier. Cook until al dente, about 8 minutes. 
6. Back to the sauce, add the clams and cover with a lid. Cook for 8 minutes. The clams should have opened at this point. 
7. Now drain the pasta and add to the sauce. Toss in the sauce well and cook for a couple minutes, stirring well. 
8. Add salt, pepper, and parsley.  
9. Stir and serve immediately. 
10. ENJOY!