Name: Ultimate Spaghetti with Clams Recipe
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Cuisine: Italian
Ingredients: 1 1/2 Pounds Littleneck or Manila clams (scrubbed); 1 6.5 ounce Can chopped clams (juice reserved); 3/4 Pound dried spaghetti or linguine; Kosher salt (for pasta water and seasoning); 3 Tablespoons olive oil; 2 Tablespoons unsalted butter (divided); 3-4 Cloves garlic (minced); 1/2 Teaspoon red pepper flakes; 3/4 Cup dry white wine; 1/2 Cup fresh parsley (roughly chopped); Lemon wedges (for serving, optional)

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Introduction

Ultimate Spaghetti with Clams is a classic Italian seafood pasta that’s both elegant and easy to prepare. Tender clams, garlic, and a touch of white wine create a flavorful sauce that perfectly coats al dente spaghetti. This dish is a great way to bring fresh ocean flavors to your dinner table.

A close-up of a white oval plate filled with a serving of spaghetti mixed with small pieces of clams and whole opened clam shells scattered throughout. The pasta is a golden yellow color, slightly glossy, and topped with small bits of green parsley and tiny red chili flakes for a touch of color. The clam pieces are light beige, and the shells have a muted gray and white tone. The plate sits on a white marbled texture background with soft natural lighting highlighting the textures and colors of the dish. 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)
1/2 teaspoon red pepper flakes
3/4 cup dry white wine
1 1/2 pounds Littleneck or Manila clams (scrubbed)
1 6.5-ounce can chopped clams (juice reserved)
3/4 pound dried spaghetti or linguine
Kosher salt
1/2 cup fresh parsley (roughly chopped)
Lemon wedges (for serving, optional)

Instructions

Step 1: Make sure clams are thoroughly scrubbed to remove any sand or grit.
Step 2: Heat olive oil and 1 tablespoon of butter in a large skillet over medium heat. Add garlic and red pepper flakes, cooking until garlic is fragrant and golden at the edges, about 1 minute.
Step 3: Pour in the white wine and bring to a gentle boil. Add fresh clams, cover with a lid, and cook until the clams open, about 5 minutes. Remove opened clams with tongs to a bowl; discard any that remain closed. Add canned clams and their juice to the skillet.
Step 4: Meanwhile, bring a large pot of salted water to a boil. Cook the pasta until 2 minutes less than package instructions for al dente. Reserve 1 cup of pasta cooking water, then drain the pasta.
Step 5: Add pasta to the skillet along with remaining 1 tablespoon butter and half of the parsley. Toss to coat, letting pasta finish cooking in the sauce. Add splashes of reserved pasta water as needed to loosen the sauce. Return the fresh clams to the skillet and season with salt and pepper to taste.
Step 6: Divide pasta and clams between bowls. Garnish with remaining parsley and serve with lemon wedges, if desired. Enjoy with a chilled glass of white wine for a perfect meal.

Tips & Variations

Use fresh clams that are tightly closed and discard any that do not open after cooking to ensure freshness and safety.
For a richer flavor, add a splash of clam juice or seafood broth when tossing the pasta.
Swap red pepper flakes for black pepper or omit for a milder dish.
Serve with crusty bread to soak up the delicious sauce.

Storage

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

How to Serve

A white plate holds a neat mound of spaghetti lightly coated with olive oil, giving it a soft, glossy yellow color. Mixed through the pasta are several open clam shells with beige and light gray interiors, showing tender clam meat inside. Bright green chopped parsley is sprinkled evenly across the pasta and clams, adding a fresh contrast. A silver fork is placed on the right side of the plate, with some spaghetti twirled around its tines. The plate sits on a white marbled surface with a simple off-white cloth underneath. In the background, a second white plate with the same dish is mostly out of focus. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen clams for this recipe?

Fresh clams are preferred for the best texture and flavor, but you can use frozen clams if fresh are unavailable. Thaw them completely before cooking and note that cooking time may vary.

What if some clams don’t open during cooking?

Any clams that remain closed after cooking should be discarded, as they may not be safe to eat.