Description
A classic Italian dish featuring tender clams tossed with al dente spaghetti in a garlicky, white wine sauce. Finished with a sprinkle of fresh parsley, this light yet flavorful pasta dish is perfect for seafood lovers.
Ingredients
For the Spaghetti with Clams:
- 1 pound spaghetti (or other pasta of your choice)
- 2 pounds fresh clams, scrubbed and rinsed
- 4 tablespoons extra virgin olive oil
- 4 garlic cloves, thinly sliced
- 1/2 teaspoon red pepper flakes (optional)
- 1 cup dry white wine
- 1/2 cup fresh parsley, chopped
- Zest of 1 lemon
- Salt and freshly cracked black pepper, to taste
- Freshly grated Parmesan cheese, for serving (optional)
Instructions
Start by cooking the spaghetti according to the package instructions. Bring a large pot of salted water to a boil. Once boiling, add the spaghetti and cook until al dente, typically about 8-10 minutes, depending on the brand and thickness of the pasta. Stir occasionally to prevent the pasta from sticking together.
Once the pasta is cooked, reserve about 1 cup of pasta cooking water, then drain the pasta in a colander. Set aside while you prepare the clams and sauce.
Before cooking the clams, scrub them under cold water to remove any dirt or sand. If any clams are open, tap them lightly on the counter—if they don’t close, discard them, as they are no longer alive and safe to eat.
Once the clams are cleaned, set them aside. You’ll need them to cook in the sauce in just a few moments.
In a large skillet or sauté pan, heat the olive oil over medium heat. Add the sliced garlic to the pan and sauté it for about 1-2 minutes, or until it becomes fragrant and golden brown. Be careful not to burn the garlic, as it can turn bitter.
If you enjoy a bit of heat, add the red pepper flakes at this stage and cook for another 30 seconds. The red pepper flakes will infuse the oil with a bit of spice, adding a subtle kick to the dish.
Once the garlic is golden, add the clams to the skillet. Pour in the white wine and cover the pan with a lid. Allow the clams to steam for 5-7 minutes, shaking the pan occasionally to ensure even cooking. The clams are done when they have all opened up. Discard any clams that remain closed after cooking.
While the clams are cooking, the white wine will reduce slightly, creating a flavorful broth that will form the base of your sauce.
Once the clams have opened, remove the pan from the heat. Add the cooked spaghetti to the skillet with the clams, along with some of the reserved pasta cooking water. Toss the pasta and clams together gently, making sure the pasta is well coated in the sauce. The pasta will absorb the wine broth and become infused with the flavors of the garlic and clams.
If the sauce seems a bit dry, add a bit more of the reserved pasta water until you reach your desired consistency.
Add the chopped fresh parsley and lemon zest to the pasta, tossing to combine. The parsley will bring a fresh, herbaceous flavor to the dish, while the lemon zest adds a bright, citrusy note that cuts through the richness of the clams and wine sauce.
Taste the pasta and adjust the seasoning with salt and freshly cracked black pepper to your liking.
Serve the spaghetti with clams immediately, garnishing with additional parsley if desired. For an extra touch of flavor, you can also sprinkle freshly grated Parmesan cheese over the top, though this is optional, as traditional Italian recipes typically don’t include cheese with seafood pasta.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
Nutrition
- Calories: 350-400 kcal
- Fat: 10-12g
- Carbohydrates: 50-55g
- Protein: 20-25g