Spaghetti with Tomato and Clam Sauce

Spaghetti with Tomato and Clam Sauce
  • 4 servings
  • 0:15 Preparation
  • 0:25 Cooking
  • 0:40 Total Time


Add all
  • 6 lb
    (2,5 kg)

    fresh littleneck clams

  • 2

    shallots, chopped

  • 1 cup
    (250 mL)

    fish stock

  • 1/3 cup
    (80 mL)

    olive oil

  • 4

    garlic cloves, chopped

  • 1/2 cup
    (125 mL)

    dry white wine

  • 28 oz
    (796 mL)

    can diced plum tomatoes

  • 2 Tbsp.
    (30 mL)


  • 1/2 cup
    (125 mL)

    chopped flat leaf parsley

  • salt and coarse ground pepper to taste

  • 1 lb
    (454 g)

    spaghetti, cooked


Scrub and debeard clams under cold running water; discard open clams.

In a pan, add clams and shallots to fish stock and bring to a boil.

Cook covered until shells open, about 6 to 8 min.

Shake pan now and then during cooking.

Discard unopen clams.

Keep 12 unshelled clams warm.

Shuck remaining clams.

Filter and reserve cooking liquid.

In the same pan, heat oil on low and cook garlic without browning it.

Add wine and lemon juice and simmer for 3 min.

Add tomatoes and sugar and simmer 10-15 min. on low.

Stir spaghetti, clams and parsley gently into sauce.

Source: Metro

Wine and meal pairing

Fruity and light

Fruity and light
These light wines are characterised by their simple fruity aromas, the sensation of freshness they leave, and their unassuming structure. They must be consumed young.
Product categories: red wine, rosé wine.

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