Spaghetti with Razor Clams, Seaweed, and Tomato-Basil Sauce

Name: Spaghetti with Razor Clams, Seaweed, and Tomato-Basil Sauce
Yield: serves 4
Ingredients: 6 Roma tomatoes; 1/4 cup extra-virgin olive oil; 3 tablespoons minced shallot; 1 tablespoon minced garlic; 1/2 cup diced red bell pepper; 1/4 cup tomato paste; 1 1/2 teaspoons sugar; 2 teaspoons balsamic vinegar; 1/4 cup minced basil leaves; 2 teaspoons salt; Pinch of pepper; (makes 2 cups); 1 pound razor clams, alive and in shells (can be found in fish markets or Asian grocery stores; or substitute with any type of shellfish); 3 tablespoons dried wakame; 2 cups hot water; 12 ounces dried spaghetti; 2 tablespoons unsalted butter; 2 tablespoons extra-virgin olive oil; Pinch each of salt and pepper

December 9, 2011

This dish brings back memories of my childhood. I grew up only ten miles from the coast, and spent many Sunday mornings with my friends on the beach digging for clams, which we’d bring home to cook. I love the dense, chewy texture of razor clams, but if they’re not available, other clams work great with this recipe, too, including Manila, Asari, and littleneck.

Recipe notes

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