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February 2, 2012

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Clam it up for dinner tonight

RED or white? We love them both! There's no single way to make either. That's what makes it so fun and versatile. The main difference between the two sauces: one is tomato based and the other is olive oil based. This dish is cooked regularly in our kitchen as we can get fresh clams almost everywhere.

You can find all the different varieties of clams from a good wet market. Littleneck, steamers, Manila, razor, you name it. Our favorite wet market is Jiashan Market at 328 Jianguo Road.

Spaghetti with red clam sauce


1 package spaghetti or linguini; 1 pound live round clams; 1 pound live razor clams; 8 medium ripe red tomatoes, roughly chopped; 1 medium red onion, chopped; 2 tablespoons of olive oil; 5 cloves garlic, minced; 3 tablespoons of Italian flat-leaf parsley, finely chopped; Parmigiano Reggiano; sea salt; freshly ground black pepper


? Wash the clams with plenty of water, drain and set aside. Discard any opened clams.

? In a medium sauce pot, heat 2 tablespoons of olive oil on medium-high heat, throw in the onions and saute until translucent. Add the tomatoes, half of the garlic then turn heat down to a simmer. Add salt & pepper to taste and a pinch of sugar if the sauce is a bit acidic. Cover and simmer for 30 minutes.

? In the mean time, boil spaghetti until al dente according to package direction. Drain and set aside.

? In a large saute pan, heat 1 tablespoon of olive oil on high heat. Add garlic and saute until fragrant. Add in the clams, toss and season with salt and pepper. Cover and cook until the clams open, about 2-3 minutes. Dish the clams into a large bowl.

? In the same saute pan, add the cooked pasta, tomato sauce, clams, about a half cup of clam juice from the clam bowl and toss to coat. Add salt and pepper to taste.

? Sprinkle with chopped parsley and grated Parmigiano Reggiano.


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