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Under 30 Minutes

Under 30 Minutes

Bucatini with Red Clam Sauce and Hot Pepper

  • prep: 20 mins
    total time: 20 mins
  • servings: 4




  • Coarse salt
  • 1/4 cup extra-virgin olive oil, plus more for drizzling
  • 4 garlic cloves, smashed
  • 1/2 teaspoon dried oregano
  • Red-pepper flakes
  • 1 can (14 ounces) whole plum tomatoes, chopped, plus 1/2 cup juice
  • 2 cans (6.5 ounces each) chopped clams, drained, reserving 1 cup clam juice
  • 1 tablespoon capers (preferably salt-packed), rinsed and drained
  • 3/4 pound bucatini (perciatelli) or other long pasta
  • Coarse sea salt, for sprinkling

Cook's Note

This recipe calls for mostly canned and jarred items. Keep them on hand, and you'll always have the fixings for a satisfying dinner.


  1. Step 1

    While bringing a large pot of salted water to a boil, heat oil with garlic, oregano, and a large pinch of red-pepper flakes in a large skillet over medium-high heat. Cook until fragrant and garlic is golden, about 2 minutes.

  2. Step 2

    Stir in tomatoes and their juice, and the reserved clam juice. Bring to a simmer, and cook until sauce is slightly thickened, about 7 minutes. Reduce heat to low. Stir in clams and capers, and cook until heated through.

  3. Step 3

    When water boils, add pasta to boiling water, and cook until almost al dente, about 10 minutes (do not drain water). Transfer pasta to skillet using a strainer. Gradually stir in 1 cup pasta water, about 1/2 cup at a time, and cook over low heat, tossing, until pasta has absorbed some sauce and is well coated, 2 to 3 minutes.

  4. Step 4

    Divide among 4 bowls. Drizzle with oil, and sprinkle with red-pepper flakes and coarse sea salt.

Martha Stewart Living, April 2012