Clam Spaghetti

Clam Spaghetti

Clam Spaghetti, or Spaghetti alle Vongole, is a quintessential Italian dish that combines the briny sweetness of fresh clams with the simplicity of olive oil, garlic, and white wine. This recipe is a celebration of fresh ingredients and minimalistic cooking that delivers bold flavors.

Perfect for a quick dinner or a sophisticated meal for guests, this dish is a reminder that great cooking doesn’t have to be complicated. Paired with a crisp glass of white wine, Clam Spaghetti is a culinary experience that transports you straight to the Italian coastline.

Ingredients

For the Pasta:

12 ounces spaghetti

Salt for pasta water

For the Sauce:

2 pounds fresh clams (littleneck or manila), scrubbed and rinsed

4 tablespoons olive oil

3 cloves garlic, thinly sliced

1/4 teaspoon red chili flakes (optional)

1/2 cup dry white wine

1 cup clam juice or fish stock

2 tablespoons unsalted butter

1/4 cup chopped fresh parsley

Salt and freshly ground black pepper to taste

For Garnish:

Lemon wedges

Fresh parsley (optional)

How to Make Clam Spaghetti

Prepare the Clams:

Place the clams in a large bowl of cold water and let them soak for 20-30 minutes to expel any sand. Rinse thoroughly under cold running water and set aside.

Cook the Pasta:

Bring a large pot of salted water to a boil. Cook the spaghetti until al dente according to package instructions. Reserve 1/2 cup of pasta water before draining.

Make the Sauce:

In a large skillet or sauté pan, heat the olive oil over medium heat. Add the garlic and chili flakes, cooking for 1-2 minutes until fragrant but not browned.

Increase the heat to medium-high and add the white wine and clam juice. Let it simmer for 2-3 minutes to reduce slightly.

Cook the Clams:

Add the cleaned clams to the skillet, cover, and cook for 5-7 minutes, shaking the pan occasionally. The clams are done when they open; discard any that remain closed.

Combine the Pasta and Sauce:

Lower the heat to medium and remove the clams from the skillet, setting them aside temporarily. Add the drained spaghetti and butter to the skillet, tossing to coat the pasta in the sauce. Add reserved pasta water as needed to achieve the desired consistency. Return the clams to the pan and sprinkle with fresh parsley. Toss gently to combine.

Serve:

Divide the clam spaghetti among serving plates or bowls. Garnish with lemon wedges and extra parsley if desired. Serve immediately with crusty bread to soak up the delicious sauce.

Chef’s Note

Fresh Clams: Fresh clams are key to the best flavor. If unavailable, canned clams can be substituted, though fresh clams elevate the dish.

Wine Substitute: If you prefer not to use wine, substitute it with additional clam juice or chicken broth.

Spice Level: Adjust the chili flakes to your heat preference, or omit them for a milder dish.

Nutrition Information (Per Serving)

Calories: 450

Protein: 20g

Carbohydrates: 55g

Fat: 14g

Fiber: 3g

Sodium: 600mg

Conclusion

Clam Spaghetti is a timeless recipe that brings together the simplicity of pasta and the fresh taste of the sea. It’s quick to prepare, packed with flavor, and perfect for any occasion. With its light yet satisfying profile, this dish will quickly become a favorite in your recipe repertoire. Enjoy a taste of Italy at home!