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Pasta With Tomato Clam Sauce by Jax
Pasta with Tomato Clam Sauce
This is a simple recipe that goes well with canned or fresh clams. It’s really important to use fresh garlic and tomatoes as this really contributes to the flavor of the dish.
1 lb pasta
1 12 oz can tomato paste
1 15 oz can tomato sauce
2 cans clams (reserve the clam juice) or 1lb fresh clams
1 chopped onion
6-8 cloves garlic
3 Roma tomatoes
1 teaspoon Lee Kum Kee Chili Garlic Sauce
Tabasco or any hot sauce
Old Bay Seasoning
Italian seasoning
garlic powder
Cavendar’s Greek Seasoning
fresh ground pepper
fresh parmesan
1. Strain the clam juice from the cans into a bowl. Set the clam juice aside for later. Chop up the onion and the garlic cloves. Cook on medium heat in a sauce pan or wok. The pan must be large enough to hold the sauce. If you are using fresh clams, steam them and then remove each clam from the shell. Add in the clams minus the clam juice and stir around the pan. Make sure the mixture does not burn.
2. Pour the tomato paste and tomato sauce into the same sauce pan as the clam onion garlic mixture. Add in the reserved clam juice. Chop up the 3 roma tomatoes and add those in. Mix everything well. Turn the heat to medium high for two minutes and cover the sauce while cooking. Reduce the heat to simmer and keep the lid on. It is very important to keep the lid on. Stir every few minutes. If the sauce seems like it needs more liquid add a few spoonfuls of water.
3. Make the 1 lb of pasta according to directions. Drain the pasta when done and rinse with cold water.
4. Season the sauce with 6-8 dashes Old Bay Seasoning, 3 or 4 pinches Italian Seasoning, 3 or 4 dashes garlic powder, and fresh ground pepper to taste. If you want to get a spicier sauce add in 1 teaspoon Lee Kum Kee Chili Garlic Sauce and a few dashes of tabasco or hot sauce to taste.
5. To serve, ladle sauce over the pasta. Shave fresh parmesan over the top of each serving.
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