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Fettuccine With Red Clam Sauce – Recipe 🍝

This seafood pasta is great with a glass of Rosato!

I love linguine with white clam sauce in the summer with a glass of Prosecco! Now that it’s colder out, I like to make my sauce a little heavier by adding tomato sauce and breadcrumbs to thicken it up. I also like to use a wider pasta for this dish so I go with fettuccine or tagliatelle. If you have access to fresh clams you should definitely use fresh clams otherwise canned clams are fine. I pair tomato-based seafood pasta with Rosato (rose) and crusty bread! This is another quick pasta dish that takes under 30 minutes. Serves 2-4 people.


  • 1 lb fettuccine pasta
  • 1 tsp red pepper flakes
  • 5 cloves garlic, minced
  • 1 cup dry white wine
  • 1 cup clam juice or chicken broth
  • 1 can wild caught clams or 1 lb fresh clams
  • 1 tablespoon lemon juice
  • 1 bunch fresh parsley, chopped
  • Breadcrumbs as needed
  • Kosher salt and fresh ground black pepper to taste
  • Red pepper flakes to taste
  • 1/2 cup tomato sauce
  • 3 tablespoons unsalted butter


  1. In a pot of salted, boiling water, cook pasta until al dente. Reserve a cup of pasta water before draining. 
  2. In a pan, melt the butter and saute garlic and red pepper flakes over medium heat. Add wine before garlic turns golden and let it reduce for about a minute.
  3. Add the clams and lemon juice and let simmer for a minute or two.
  4. Stir in tomato sauce and clam juice or chicken broth. Let simmer for another minute or two.
  5.  Add the fettuccine to the sauce with a splash of pasta water and toss or stir to combine. Sprinkle with breadcrumbs as needed.
  6. Season with salt and pepper to taste. 
  7. Garnish with parsley and serve!

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