Ultimate Spaghetti with Clams Recipe
This Ultimate Spaghetti with Clams recipe combines tender littleneck clams in a flavorful garlic, white wine, and butter sauce, tossed with perfectly al dente spaghetti. Finished with fresh parsley and optional lemon wedges, this classic Italian seafood pasta is quick to prepare and packed with vibrant, savory flavors.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
- Yield: 4 servings 1x
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian
Ingredients
Scale
Seafood and Pasta
- 1 ½ Pounds Littleneck or Manila clams, scrubbed
- 1 6.5 ounce can chopped clams, juice reserved
- ¾ Pound dried spaghetti or linguine
Sauce and Seasoning
- 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)
Instructions
- Prepare Clams: Ensure the littleneck or Manila clams are well scrubbed to remove any sand or grit. This will keep your dish clean and sand-free.
- Cook Aromatics and Clams: Heat olive oil and 1 tablespoon of butter in a large skillet over medium heat. Add minced garlic and red pepper flakes, cooking until the garlic is fragrant and just starting to turn golden around 1 minute. Pour in the white wine and bring to a low boil. Add the fresh clams, cover the skillet, and cook until the clams open, about 5 minutes. Remove opened clams with tongs into a bowl, discarding any unopened clams. Add the canned clams and their juice to the skillet.
- Cook Pasta: While clams cook, bring a large pot of salted water to a boil. Add the spaghetti or linguine and cook until 2 minutes shy of package instructions (al dente). Reserve 1 cup of the pasta cooking water and drain the pasta.
- Toss Pasta in Sauce: Add the drained pasta to the skillet with the clam sauce along with the remaining tablespoon of butter and half of the chopped parsley. Toss everything together to coat the pasta with the sauce. Allow the pasta to finish cooking in the sauce, adding splashes of reserved pasta water as needed to loosen the sauce.
- Combine and Season: Return the reserved fresh clams to the skillet and toss gently to combine. Season with salt and freshly ground pepper to taste.
- Serve: Divide the pasta among serving bowls. Garnish with the remaining fresh parsley. Serve with lemon wedges on the side for an optional bright finish. Enjoy with a chilled glass of white wine for the perfect meal experience.
Notes
- Make sure to scrub clams properly to remove all sand and grit.
- Discard any clams that do not open after cooking to ensure they are safe to eat.
- Reserve pasta water is key for adjusting sauce consistency and helps the sauce cling to the pasta.
- Use fresh parsley for a vibrant garnish and fresh flavor.
- Pair with a dry white wine like Pinot Grigio or Sauvignon Blanc for best tasting experience.
Keywords: spaghetti with clams, clam pasta, Italian seafood pasta, littleneck clams recipe, white wine clam sauce, quick pasta recipe
