Food & Cooking Recipes Ingredients Seafood Recipes Bucatini with Red Clam Sauce and Hot Pepper 3.7 (15) Add your rating & review By Martha Stewart Test Kitchen Martha Stewart Test Kitchen The recipes developed by our test kitchen team have undergone a rigorous process of development and testing, ensuring that every element is optimal, from ingredient amounts to method and cooking time. This process includes triple-testing recipes to ensure they meet our high standards. The many stellar cooks and food editors who have been part of our team include Sarah Carey, Lucinda Scala Quinn, Jennifer Aaronson, Shira Bocar, Anna Kovel, Greg Lofts, Riley Wofford, Lauren Tyrell, and Lindsay Leopold. Editorial Guidelines Updated on May 16, 2017 Print Rate It Share Share Tweet Pin Email Prep Time: 20 mins Total Time: 20 mins Servings: 4 This recipe calls for mostly canned and jarred items. Keep them on hand, and you'll always have the fixings for a satisfying dinner. Ingredients Coarse salt ¼ cup extra-virgin olive oil, plus more for drizzling 4 garlic cloves, smashed ½ teaspoon dried oregano Red-pepper flakes 1 can (14 ounces) whole plum tomatoes, chopped, plus ½ 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 ¾ pound bucatini (perciatelli) or other long pasta Coarse sea salt, for sprinkling Directions 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. 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. 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. Divide among 4 bowls. Drizzle with oil, and sprinkle with red-pepper flakes and coarse sea salt. Cook's Notes Heating olive oil with garlic cloves, red-pepper flakes, and dried oregano creates a gutsy, boldly flavored base for a rustic tomato sauce. Chopped clams and their juice, an often overlooked pantry staple, are an easy alternative to fresh seafood. Rate it Print