Red Clam Sauce
This red clam sauce has a meaty consistency that pairs so beautifully with the shrimp, scallops or mussels. Add them all for a fabulous Frutti Di Mare. On cold nights, this dish is used at our house to warm our souls and satisfy our meaty pasta craving with a healthier twist. Need a simpler and quicker way to prepare this great sauce. Check out Shrimp and Red Clam Sauce Linguini for a quick, warm weeknight dinner.
Shrimp and Red Clam Sauce
This is a sassy and hearty pasta dish for cold weather. Red clam sauce is meaty and satisfying with a little spice.
Ingredients
- 3 tbsp olive oil
- 1 large fennel bulb, chopped
- 1 medium onion, chopped
- 2 tsp salt
- ½ tsp red pepper flakes
- ½ cup dry white wine
- 2 bay leaves
- 1 16 oz jar of your favorite marinara sauce I like Cucina Antica Tomato Basil, garlic free. See link above.
- 2 6.5 oz cans of chopped clams in juice
- 1 lb fresh peeled shrimp
- 1 lb fresh sea or bay scallops optional
Instructions
- Heat the oil in a large pot over medium heat. Add the fennel, onion, shallots, and salt and saute until the onion is translucent, about 10 minutes.
- Add 3/4 teaspoon of red pepper flakes, and saute 2 minutes. Add wine and bring to a simmer.
- Add jar of sauce and clam with juice. Reduce the heat to medium-low. Cover and simmer until the flavors blend, about 20 minutes or reduce until thick. Longer if you have the time! Makes it even better.
- Cook pasta according to directions.
- Serve over spaghetti noodles. Top with additional red pepper flakes and parmesan if desired.