Clam Pasta with Marinara
This restaurant-style clam pasta is tossed in a light marinara sauce, and is silky, savory, and balanced, with just enough tomato to let the clams shine through.
Ingredients
Method
- Fill a large pot with water and bring to a rolling boil. Stir in salt and pasta and return to a boil. Cook pasta uncovered, stirring occasionally, until just shy of firm to the bite ('al dente'), about 6 minutes. Reserve 1 cup pasta water; drain pasta and keep warm.
- Meanwhile, heat olive oil in a large skillet over medium heat. Add garlic and red pepper flakes. Cook gently until fragrant, about 45 seconds.
- Add the clam juice. Let it simmer until reduced slightly, 4 to 5 minutes. Stir in marinara; simmer for 3 to 4 minutes.
- Stir in clams and heat gently for 1 to 2 minutes. Add pasta directly to clam sauce. Toss continuously.
- Add splashes of reserved pasta water while tossing until the sauce becomes glossy and lightly coats the noodles.
- Turn off heat. Add butter and parsley. Toss until butter is melted. Taste; adjust seasoning with salt, pepper, and lemon juice if needed.
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