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Spaghetti Squash (or Linguini) with Red Clam Sauce


1 spaghetti squash

sea salt

3 tablespoons extra-virgin olive oil

3 cloves garlic, thinly sliced

1/2 teaspoon red pepper flakes

1/2 teaspoon dried oregano

1/2 cup dry white wine

1 28-ounce can whole San Marzano tomatoes, crushed by hand

50 littleneck clams, scrubbed

1/2 cup chopped fresh parsley








Step 1


Spaghetti squash: Cut ends off, then cut in half lengthwise. Scoop seeds out; add a little olive oil, salt, and pepper; and put face down on microwaveable plate. Microwave for 15 minutes. Take out and let cool for 10 minutes prior to scraping out with fork.




Linguini: Bring a large pot of salted water to a boil. Add the pasta and cook as the label directs. Drain and set aside.



For either:


Step 2


Meanwhile, steam littlenecks until they open. Allow to cool, then extract cooked meat


Step 3


Meanwhile, heat 2 tablespoons olive oil in a large deep skillet over medium-high heat. Add the garlic, anchovies, red pepper flakes, oregano and 1/4 teaspoon salt and cook, stirring occasionally, until the garlic is lightly golden, about 1 minute.


Step 4


Add the wine and cook until reduced by half, about 3 minutes.


Step 5


Add the tomatoes and cook, stirring occasionally, until the sauce thickens slightly, 5 to 7 minutes.


Step 6


Add the clams, parsley, spaghetti squash or pasta, and the remaining 1 tablespoon olive oil. Toss to combine. Season with salt.




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