This Spaghetti and Clams recipe is a quick, flavorful, and elegant weeknight dinner that brings the taste of the sea to your table in just 30 minutes.
Protein-rich clams combined with fiber-packed spaghetti create a balanced and satisfying meal, while olive oil and fresh herbs provide heart-healthy fats and vibrant flavors.
Light, bright, and slightly spicy, this pasta dish is perfect for busy cooks, casual dinners, or last-minute meals, delivering restaurant-quality taste without the fuss.
Flavorful Spaghetti With Clams
Equipment
- 1 large saucepan (for boiling pasta)
- 1 colander or strainer
- 1 large sauté pan
- Measuring Spoons
- knife and cutting board
- Wooden spoon or spatula
Ingredients
- 8 ounces spaghetti can increase to ¾ pound if desired
- Salt for pasta water
- 3 tablespoons extra-virgin olive oil
- 3 –4 cloves garlic minced (about 1 heaping tablespoon)
- Pinch red chili pepper flakes
- 2 6-ounce cans minced clams, including liquid
- ½ cup dry white wine
- 1 teaspoon lemon zest
- 2 tablespoons fresh parsley chopped
- Freshly ground black pepper to taste
- Optional: chopped olives or marinated artichoke hearts
Instructions
- Prepare the Ingredients: Before you start cooking, gather all your ingredients and do a quick prep. Mince 3–4 cloves of garlic until finely chopped, zest one teaspoon of lemon, and chop 2 tablespoons of fresh parsley. Having everything ready ensures a smooth cooking process and prevents overcooking the pasta while you multitask. Optional ingredients, like chopped olives or marinated artichoke hearts, can also be prepped now to add flavor and texture at the end.
- Boil the Pasta Water: Fill a large saucepan with water, using about 1 tablespoon of salt for every 2 quarts of water to season the pasta. Bring the water to a rolling boil over high heat. Properly salted water is crucial as it enhances the flavor of the spaghetti from the inside out. While waiting for the water to boil, keep stirring occasionally to prevent any premature sticking.
- Cook the Spaghetti: Add the spaghetti to the boiling water and cook uncovered. Set your timer for 2 minutes less than the package instructions to ensure the pasta will be perfectly al dente when combined with the sauce. Stir occasionally to prevent the noodles from sticking together. Al dente pasta provides a slightly firm texture that absorbs the clam sauce beautifully without becoming mushy.
- Sauté the Garlic and Chili Flakes: While the pasta cooks, heat 3 tablespoons of extra-virgin olive oil in a large sauté pan over medium heat. Add the minced garlic and a pinch of red chili flakes. Cook for 30 seconds to 1 minute, stirring constantly, until the garlic is fragrant and just starting to brown at the edges. Be careful not to burn the garlic, as it can turn bitter and overpower the sauce.
- Add the White Wine and Clam Juice: Pour ½ cup of dry white wine into the pan, followed by the liquid from the 2 cans of minced clams. Increase the heat to high to bring the mixture to a rapid boil. Let the sauce reduce as the spaghetti finishes cooking, stirring occasionally. This concentrated sauce will develop deep, savory flavor while maintaining a slightly briny, seafood-forward taste.
- Incorporate the Clams, Parsley, and Lemon: Once the sauce has reduced by about two-thirds, add the minced clams to the pan and stir to combine. Return the sauce to a gentle simmer and add the chopped parsley and lemon zest. Stir well to distribute flavors evenly. At this stage, you can also add optional ingredients like olives or artichoke hearts to enhance the dish’s complexity.
- Drain the Pasta and Combine: When the spaghetti reaches al dente, drain it in a colander and immediately transfer it to a serving bowl or back into the sauté pan if it’s large enough. Pour the clam sauce over the pasta and toss gently but thoroughly to coat every strand evenly. This ensures that each bite has the perfect balance of pasta and flavorful sauce.
- Season and Serve: Taste the pasta and adjust seasoning with freshly ground black pepper as needed. Transfer to serving plates, garnish with extra parsley if desired, and serve immediately. The dish is best enjoyed while hot, with a wedge of lemon on the side for added brightness. Optional toppings such as a light drizzle of olive oil or a sprinkle of red pepper flakes can elevate the final presentation and flavor.
- Tips for Leftovers: If you have leftovers, store them in an airtight container in the refrigerator for 2–3 days. Reheat gently on the stovetop over low heat, adding a splash of water or white wine to loosen the sauce and keep the pasta from drying out. Avoid reheating in the microwave for too long to preserve the texture of the spaghetti.
Notes
- Use either fresh or canned minced clams; canned clams make this recipe quicker and more convenient.
- Ensure the pasta is drained al dente to avoid overcooking when combined with the sauce.
- Minced garlic should be finely chopped to infuse the olive oil without overpowering the dish.
- Adjust red chili flakes to control the heat level according to your preference.
- White wine can be substituted with water and a splash of lemon juice if you prefer a non-alcoholic version.
- Optional ingredients like olives or marinated artichokes can be added for extra flavor and texture.
- Fresh parsley and lemon zest added at the end brighten the dish and elevate the flavors.
Chef’s Secrets for Flavorful Pasta
The key to an exceptional Spaghetti and Clams is timing and layering flavors.
Sauté the garlic and chili flakes just until fragrant; overcooking can make the garlic bitter.
Use the clam juice to create a natural, briny sauce that enhances the pasta.
Adding parsley and lemon zest at the last minute lifts the dish and balances the richness.
For a slightly thicker sauce, let the wine and clam juice reduce until about one-third remains.
Always toss the pasta with the sauce immediately to ensure each strand is coated evenly.
Serving Suggestions for Dinner
Serve this dish with a crisp green salad or roasted vegetables to balance the richness of the olive oil and clams.
Crusty garlic bread or a toasted baguette works perfectly for sopping up the flavorful sauce.
Pair with a light white wine like Pinot Grigio or Sauvignon Blanc to complement the briny seafood notes.
Garnish with extra parsley and a lemon wedge for a bright, fresh finish.
This dish is perfect for casual weeknight dinners or a simple, elegant weekend meal.
Storage Tips for Leftovers
Store any leftover Spaghetti and Clams in an airtight container in the refrigerator for 2–3 days.
To reheat, warm gently on the stovetop over low heat with a splash of water or wine to loosen the sauce and prevent the pasta from drying out.
Avoid reheating in the microwave for extended periods, as the pasta can become mushy.
This dish is best enjoyed freshly cooked, but careful reheating preserves the flavors and textures for a quick second meal.
Frequently Asked Questions
1. Can I use fresh clams instead of canned?
Yes! Fresh clams can be steamed and added to the pasta, but the cooking time may increase slightly. Use some of the steaming liquid to replace canned clam juice for maximum flavor.
2. Can I make this dish spicier?
Absolutely! Increase the red chili flakes or add a small pinch of cayenne pepper. Always adjust gradually to avoid overpowering the delicate clam flavor.
3. Can this be made without alcohol?
Yes, substitute white wine with water and 1–2 teaspoons of fresh lemon juice. This keeps the bright flavor without the alcohol.
4. Can I prepare this ahead of time?
You can prep the garlic, parsley, and lemon zest ahead, but cook the pasta and combine with the sauce just before serving for best texture.
5. What type of pasta works best?
Long, thin pasta like spaghetti is ideal, as it evenly absorbs the clam sauce. Linguine also works well if preferred. Avoid very thick or short pasta, which can overpower the delicate sauce.
