New This Month

Mark's Spaghetti with Brooklyn Clam Sauce


Served at Mark Strausman's NYC restaurant Campagna, this pasta reminds the chef of the Italian restaurants he frequented in 1950's Brooklyn.

  • Servings: 6

Source: Martha Stewart Living, October 2004


  • 1 tablespoon salt, plus more for seasoning
  • 1 pound dried spaghetti, or linguine
  • 1/4 cup extra-virgin olive oil
  • 2 garlic cloves, smashed and peeled
  • 2 cans (6 ounces each) chopped clams, with their juice
  • 1/4 cup dry white wine
  • 1 cup milled or crushed canned Italian plum tomatoes
  • 1/4 teaspoon hot red-pepper flakes
  • Freshly ground black pepper
  • 1/4 cup fresh flat-leaf parsley
  • 1 tablespoon cold unsalted butter


  1. In a large covered pot, heat a gallon of water to a boil. When water boils, add 1 tablespoon salt and pasta, stir well, and cover until boiling. Uncover, and boil until just tender to the bite all the way through.

  2. Meanwhile, make the sauce: In a skillet (with a lid) large enough to hold the pasta later on, heat oil over medium-low heat. Add garlic, and slowly cook, stirring, until golden, about 5 minutes. Add clams with their juice, wine, tomatoes, red-pepper flakes, and salt and pepper to taste, keeping in mind that the clams are quite salty. Stir, reduce the heat, and simmer until slightly thickened, about 5 minutes.

  3. Reserving 1/2 cup cooking water, drain pasta in a colander. Add the drained pasta, parsley, butter, and salt and pepper to taste to the sauce, and mix well, adding a few tablespoons of pasta cooking water if needed to coat the pasta evenly. Cover, and cook 1 minute. Serve immediately.

Cook's Notes

To make Mark's Spaghetti with Brooklyn White Clam Sauce, follow the same recipe, omitting tomatoes.

Reviews Add a comment

  • WesternLady
    11 JUL, 2008
    I have tried both but tend to make the white clam sauce over the red. This is very, very good and I make it frequently. Be careful with the red pepper flakes if you don't like hot things, but just a small pinch is just right for a little zip.
  • subis
    23 MAY, 2008
    So good! It is a really simple dish but a family favorite, and my kids can be pretty picky!
  • VictoriaFilippi
    11 MAY, 2008
    This is the easiest (and most delicious) linguini I have made. I make the white clam sauce and my entire family loves it. Best of all, it can be on the table in less than 30 minutes! It's really quite good and you should try it!