Quick Clam and Tomato Sauce

Quick Clam and Tomato Sauce


17 people made this

About this recipe: Makes a tasty sauce that's great over spaghetti or linguine. Be sure to have crusty bread on hand to soak up every last drop!

Michele O'Sullivan

Serves: 4 

  • 5 tablespoons olive oil
  • 2 cloves garlic, minced
  • handful chopped fresh parsley
  • 1 (280g) tin baby clams, minced, with juice
  • 1 (700g) jar passata
  • salt and freshly ground black pepper to taste

Prep:10min  ›  Cook:45min  ›  Ready in:55min 

  1. In a large saucepan, lightly brown garlic in olive oil. Stir in parsley, clams with juice, passata, salt and pepper.
  2. Simmer for 45 minutes. Serve over pasta.

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Reviews (4)


Something else. This recipe was just ok the first time I made it. I made it a second time with a few changes and it came out great. I used 5 tbs olive oil, 3 cloves of garlic instead of 2. Two finely chopped spring onions. I used the juice from 1 tin of clams and discarded the juice from the other. I added 100ml of white wine and and a few dashes of dried chilli flakes. Let the sauce simmer for about ten minutes so it can thicken a bit (from the added wine). DO NOT cook it for 45 minutes. The family loved it! - 15 Sep 2008


Good recipe. It's not something to rock your world (or get you loads of compliments) but it's good and quick for a night when you have no idea what to make. I usually have the ingredients on hand so I may make it again. - 15 Sep 2008


This is a great clam sauce recipe. I had it with salad and home made bread. - 15 Sep 2008

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