I like this recipe because it is a mild seafood sauce. I first made this dish probably 12 years ago and my oldest son loved it. It kinda became the dish I made especially for him, although we all ate it! I hadn’t made it in years because baby clams are not easily found in Belize. Some recipes you haven’t made for a long time you forget all about, right!?
So a few weeks ago I was at the grocery store and saw baby clams and remembered all those years ago, when I made it at least once a month.
It’s a nice variation to my sauce and it doens’t take long to make.
So firstly, make my Traditional Tomato Sauce which you should have on-hand all the time. Then follow the recipe below!
Baby Clam Pasta
- 2 Tbsp olive oil
- 1 Large onion chopped
- 3 Garlic cloves, minced
- 8 Cups Traditional Tomato Sauce
- 8 oz Baby clams - rinsed Usually packed in water in a tin
- 1 Tbsp Red chili flakes
- 1/2 Cup Ripped fresh basil For topping
- 1/2 Cup aprox Parmesan cheese
- Freshly cracked pepper
- Chop onion and mince garlic. In a medium size pot sautée onion on medium heat. Cook till tender, about 5 minutes.
- Add minced garlic and cook for another 3 minutes.
- Add sauce to pot, rinsed baby clams, chili flakes and stir well. Let simmer on low heat for 30-45 minutes.
- Serve with pasta al dente. Drizzle olive oil, shredded basil, fresh cracked pepper and Parm or Romano cheese.