Name: Ultimate Spaghetti with Clams Recipe
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Cuisine: Italian
Ingredients: 1 ½ Pounds Littleneck or Manila clams, scrubbed; 1 6.5 ounce can chopped clams, juice reserved; ¾ Pound dried spaghetti or linguine; 3 Tablespoons olive oil; 2 Tablespoons unsalted butter, divided; 3-4 cloves garlic, minced; ½ teaspoon red pepper flakes; ¾ cup dry white wine; Kosher salt, to taste; Freshly ground black pepper, to taste; ½ cup fresh parsley, roughly chopped; Lemon wedges for serving (optional)

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Introduction

Ultimate Spaghetti with Clams is a classic Italian seafood dish that combines tender pasta with fresh, briny clams in a garlicky white wine sauce. It’s simple to prepare yet bursting with flavor, making it perfect for a special dinner or a casual weeknight treat.

A white oval plate filled with a single layer of yellow spaghetti pasta mixed with small pieces of light pink clams and open clam shells scattered on top. The pasta is lightly glistening, with small bits of green parsley sprinkled evenly over the dish. A silver fork rests on the right side of the plate. The plate is set on a white marbled background. photo taken with an iphone --ar 4:5 --v 7

Ingredients

3 Tablespoons olive oil
2 Tablespoons unsalted butter, divided
3-4 Cloves garlic, minced
½ Teaspoon red pepper flakes
¾ Cup dry white wine
1 ½ Pounds Littleneck or Manila clams, scrubbed
1 6.5 ounce Can chopped clams, juice reserved
¾ Pound dried spaghetti or linguine
Kosher salt
½ Cup fresh parsley, roughly chopped
Lemon wedges for serving (optional)

Instructions

Step 1: Make sure the clams are scrubbed well to remove any sand or grit.
Step 2: In a large skillet over medium heat, heat the olive oil and 1 tablespoon of butter. Add the minced garlic and red pepper flakes, cooking until the garlic is fragrant and beginning to turn golden around the edges, about 1 minute.
Step 3: Pour in the white wine and bring it to a low boil. Add the fresh clams to the skillet, cover with a lid, and cook until the clams have opened, about 5 minutes. Remove the opened clams with tongs to a bowl, discarding any that did not open.
Step 4: Add the canned chopped clams along with their juice to the skillet.
Step 5: Meanwhile, bring a large pot of salted water to a boil. Cook the pasta until 2 minutes less than the package directions indicate, aiming for al dente. Reserve 1 cup of pasta water, then drain the pasta.
Step 6: Add the pasta to the skillet with the clam sauce along with the remaining tablespoon of butter and half of the chopped parsley. Toss everything to coat the pasta in the sauce.
Step 7: Let the pasta finish cooking in the sauce, adding splashes of reserved pasta water as needed to loosen the sauce. Return the reserved fresh clams to the skillet, and season with salt and pepper to taste.
Step 8: Divide the pasta and clams between bowls. Garnish with the remaining parsley and serve with lemon wedges on the side, if desired.

Tips & Variations

Use fresh clams that are tightly closed to ensure freshness; discard any that are open before cooking.
If you prefer a milder sauce, reduce or omit the red pepper flakes.
For a richer flavor, finish the dish with a drizzle of good quality extra virgin olive oil before serving.
Try topping with grated Parmesan cheese for a savory twist, though this is not traditional.

Storage

Store any leftover pasta and clams in an airtight container in the refrigerator for up to 2 days. Reheat gently on the stove over low heat, adding a splash of water or white wine to loosen the sauce as needed. Avoid reheating in the microwave to preserve texture and flavor.

How to Serve

The image shows three white plates filled with spaghetti and clams, each with a fork resting on the edge. The spaghetti is pale yellow with a smooth and slightly glossy texture, intertwined with opened clam shells that are white and light brown inside. Small green parsley leaves are sprinkled on top of each plate, adding contrast. The plates sit on a soft gray fabric with fringed edges, placed over a white marbled surface. Two clear glasses with a light yellow drink are also visible, adding balance to the composition. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen clams instead of fresh?

Fresh clams provide the best texture and flavor for this dish, but if using frozen clams, thaw them completely and add them later in the cooking process since they are already cooked.

What wine pairs well with this dish?

A crisp, dry white wine like Pinot Grigio, Sauvignon Blanc, or a light Chardonnay complements the briny clams and garlic sauce perfectly. Plus, it’s great to cook with as well.