Spaghetti Salsa Rossa with Clams

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Appears in

Keep it Simple

By Alastair Little and Richard Whittington

Published 1993

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Usually a simple accompaniment for boiled or grilled meats, salsa rossa combined with clams makes a great pasta sauce. Like salsa verde it keeps well in a screw-top jar in the fridge for up to a month. Canned baby clams (vongole in Italian) are one of the best canned products I know. You could use fresh palourdes, but I promise you the vongole are great and sometimes it is nice to know that all you have to do is reach for the can opener. With a salsa rossa ready in the fridge and spaghetti and canned clams in the cupboard, you have everything you need for an impromptu supper. for a more detailed treatment of the cooking of spaghetti.