Spaghetti Clam Sauce
Good red clam sauce
- 1 large onion
- 4-5 large cloves garlic
- 2 tablespoons extra virgin olive oil
- 28 ounce can crushed tomatoes
- 28 ounce can tomato puree
- 4 cans of clams (5 ounce cans)
- 1/4 cup parsley
- 1/4 cup oregano
- 1/4 cup basil
- salt and pepper
Mince garlic and place in large sauce pan with olive oil. Heat until garlic is aromatic but not browned at all. Add cans of tomatoes to keep garlic from burning.
Fill one can half full with water and swish back and forth between cans and then dump into pot.
Add in all remaining ingredients except the clams. Raise the heat to high and bring to a boil. Once boiling, lower heat to medium and boil until the sauce has thickened to the desired thickness (for me it is about 1 hour, I like it on the thicker side). Stir occasionally to prevent burning on the bottom. The more water that gets added, the longer it will take to boil. Enough water should be added to ensure it can boil for at least a half hour to ensure the flavors have time to mix properly.
In the last ten minutes of boiling time, lower the heat to low and add the clams. The clams need to be boiled to ensure that any harmful stuff that could cause food poisoning is killed off, but not too long or else the clams will become overcooked and will be tough and rubbery.
Place on your favorite pasta and enjoy.