Scrub the clams with a stiff brush and rinse well under cold running water. Place clams in a Dutch oven with 1 cup red wine over medium high heat. Cook for about 10 minutes or so or until the clams open. Discard any clams that did not open. Remove the clams from their shells and chop coarsely, reserve some clams in shell to serve with the spaghetti. Keep clam broth in reserve.
There are two schools of “taste” when it comes to Clams and Spaghetti. The red sauce group . . . and the white sauce group. Neither group will give an inch . . . they enjoy their clams with the sauce of their choice and no other sauce will do. That is why you only find the Red Sauce Recipe in this cookbook. I am one of those who insists on Clams in Red Sauce . . . save the white sauce for other things.
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