RecipesPasta & Co

Quick & Gorgeous Spaghetti with Clams

by Micaela Harrasser

This is definitely one of the most beloved primi (first course) with a seafood-based sauce in Italy. And you know why if you have already tried this heavenly pasta!

Another super simple and quick sauce for you 😊 where the star is the clam. Better to use the fresh/vacuum sealed ones because they’re definitely more flavorful, and likely bigger (and ‘meatier’). Too prep the sauce, we first keep the shells in so that they can release more flavor. That juice is then combined with the pasta cooking water to make a sublime, creamy, seafood sauce. I am definitely extra salivating now!  

Originally from Campania, you can find this dish everywhere and enjoy it at any time of the year. For the pasta, spaghetti or similar (linguine is my go-to) is best!

Some interesting variations include the addition of a chili pepper, or some cooked cherry tomatoes! Now onto the recipe to make and enjoy! 😀

[rating]

Quick & Gorgeous Spaghetti with Clams

Serves: 2x as main Prep Time: Cooking Time: Nutrition facts: 200 calories 20 grams fat

Ingredients

  • 500g fresh clams
  • 160g pasta of choice
  • fresh parsley a few leaves
  • 1/2 glass of white wine
  • 2 garlic cloves 
  • Extra Virgin olive oil
  • Salt and Pepper to taste

Instructions

  1. First, let's clean the clams for sand and other residuals: place them in abundant water with a pinch of salt for at least 30 minutes.
  2. Once done, transfer them to a wide non-stick pan together with the white wine and a few drops of water.
  3. Heat on medium heat with a lid on and wait until all clams open, then transfer them to a bowl.
  4. Filter the sauce through a small sieve to eliminate residual sand.
  5. Place a pot with abundant water (and very little salt) to boil for the pasta.
  6. To the same non-stick pan, add some olive oil and the garlic. Cook for a few minutes then add the clam sauce and lower the heat.
  7. Add the pasta to the boiling water, and eventually start removing some clams from the shells (but do leave some for decoration/presentation).
  8. Once the pasta is almost ready, add the clams back to the sauce.
  9. Drain the pasta one minute before it's ready, keeping some of the pasta cooking water.
  10. Add the pasta to the sauce. Mix well, add the parsley and some pasta cooking water until nice and creamy.
  11. Sprinkle some pepper on top, and serve! 

Notes

It's best to eat the pasta fresh. You can use frozen clams but it won't be as flavorful.

Leave a Comment

Rate this recipe

* By using this form you agree with the storage and handling of your data by this website.