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Spaghettini with Red Clam Sauce


Serves 4
16 ozPastene Organic Spaghettini
1 canPastene Red Clam Sauce, with juice
1 canPastene Whole Cherry Tomatoes
2 TbspPastene Extra Virgin Olive Oil
½shallot, diced
1 TbspPastene Minced Garlic
¼ cupsweet or white onion, diced
½ cupspinach, optional
2 TbspPastene in Capers, do not rinse
Pastene Grated Parmesan Cheese (for topping)
Basil, chopped, for garnish


  • Pour olive oil in a pan at medium heat, add diced shallot and garlic for about 2 minutes, until garlic begins to soften and shallot begins to brown.
  • Add diced onion and cover the pan for 7 minutes, this recipe calls for the onions to sweat. Add tomato basil sauce and simmer until pasta is ready.
  • In the meantime, boil a pot of salted water. Once pasta is al dente, drain into colander. Return to the pot containing onion and shallots, add spinach if desired, and mix into pasta, add a whole can of red clam sauce to the saucepan and cook for an additional 5 minutes. Add basil and finish with parmesan cheese and capers if desired.

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