Tomato Clam Spaghetti Sauce

Tomato Clam Spaghetti Sauce
  • 4 servings
  • 0:20 Preparation
  • 0:25 Cooking
  • 0:45 Total Time


Add all
  • 1 lb
    (450 g)

    spaghetti, cooked

  • 9 lb
    (4 kg)

    fresh baby clams or 3 cups (750 ml) canned clams

  • 2

    shallot, chopped

  • 1 cup
    (250 mL)

    fish stock

  • 1/3 cup
    (80 mL)

    olive oil

  • 4

    cloves garlic, chopped

  • 1/2 cup
    (125 mL)

    dry white wine

  • 28 oz
    (796 mL)

    diced Italian tomatoes

  • 1/2 cup
    (125 mL)

    chopped italian parsley

  • salt and ground pepper to taste


Carefully scrub and beard shells under cold running water; discard any opened clams.

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

Cook covered until shells open. Shake pan from time to time while cooking. Discard any unopened clams.

Keep 12 clams warm in their shell. Shuck the others.

Strain cooking liquid; reserve.

In a pan, heat oil over low heat, cook garlic without browning. Add wine and cooking liquid, simmer 3 minutes.

Add tomatoes, simmer over low heat 10 to 15 minutes.

Add pasta, clams and parsley to sauce; reheat, stirring gently.

Garnish each serving with reserved clams in their shells.

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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