Spaghetti With Clams Recipe
- 14pound spaghetti
- 2tablespoons extra virgin olive oil
- 12 to 1 clove minced garlic
- 12 dried red chili pepper or 1/4 teaspoon hot red pepper flakes
- 13cup Noilly Prat or other vermouth or white wine
- 1 to 2tablespoons chopped fresh Italian parsley
- 8 to 12littleneck or other small clams in the shell, scrubbed
Nutritional analysis per serving (1 serving)
- 4 grams of sugars
- 31 grams of protein
- 782 milligrams of sodium
- 825 calories
- 30 grams of fat
- 4 grams saturated fat
- 0 grams trans fat
- 20 grams monounsaturated fat
- 4 grams polyunsaturated fat
- 92 grams carbs
- 4 grams dietary fiber
- 4 grams sugar
- 31 grams protein Please keep in mind that the information displayed is Edamam’s best guess based on the ingredients and preparation provided. However, it should not be viewed as a substitute for the advise of a qualified nutritionist.
- Bring a big saucepan of lightly salted water to a boil, then reduce the heat to low. Meanwhile, soak the clams in cold water while preparing the spaghetti. Cook the spaghetti until it is just underdone
- The pasta will continue cooking in the sauce. Meanwhile, heat the olive oil, garlic, and chili pepper in a large saucepan over medium-low heat until the garlic is fragrant. Sauté slowly, lowering the heat if necessary to prevent the garlic from browning
- Cover the pan with the vermouth and clams. Clams should begin to open in around 2 minutes. In a separate bowl, drain and stir with a tiny quantity of olive oil if the pasta is ready first. Add the heated, drained pasta, cover, and gently shake the pot. Allow for another 1 or 2 minutes of simmering time, or until the dish is done to your liking. Any clams that have not opened should be thrown away. Shake the pan to spread the parsley equally after adding half of it. Toss with the remaining parsley on a dish or bowl before serving
Spaghetti with Clams and Garlic Recipe
- Step 1: Cook the spaghetti until it is just al dente in a big saucepan of boiling salted water, then drain the noodles well. Advertisement
- Step 2
- In the meantime, heat the olive oil in a big, deep pan over medium heat. Remove from the fire and toss in the minced garlic and crushed red pepper until the garlic is gently browned, about 1 1/2 minutes. Remove from the heat and set aside. Cook for 5 to 8 minutes, or until the clams open and are barely cooked through, after which remove them from the heat and set aside. Any clams that do not open should be discarded. Then season with pepper, add the spaghetti to the skillet with the chopped parsley, and toss well. Turn the heat up to medium-high and toss just until the spaghetti begins to absorb some of the liquids, about 1 minute. Immediately transfer the spaghetti and clams to small dishes and serve immediately
Because of Sicily’s warm climate, the island’s native grape varietals tend to create white wines with a lot of body and flavor, but they also have a lot of acidity, which makes them perfect for this clam pasta with olive oil and lemon juice. A mix of Inzolia, Catarratto, and Grecanico is a good choice, as is a blend of Ansonica and Catarratto.
Restaurant-Style Linguine with Clams
It’s simple and elegant to prepare this Italian pasta dish, which has clams cooked in a garlicky white wine sauce. However, while it may appear to be something you’d order at an Italian restaurant rather than cook at home, linguine with clams is really one of the simplest and most economical pasta recipes you can make at home. Most people are intimidated by the prospect of preparing shellfish such as clams and mussels at home, and I believe this is the most significant barrier to overcome. I assure you that they are the simplest thing on the planet to prepare and that, once you taste them, you will wonder what took you so long!
Prepare a salad and prepare some crusty bread before serving with a glass of the same white wine that you used to make the sauce to round off the dinner.
HOW TO PREPARE THE CLAMS
It is necessary to use Littleneck clams for this dish, which can be found at almost any store. The fact that they are living and require oxygen explains why they are typically marketed in mesh bags. After purchasing your fish at the market, take them from the plastic bag as soon as you get home and store them in an open bowl in the refrigerator until you are ready to use them. To prepare the clams, first make sure that they are alive by inspecting all of the shells and making sure that they are securely closed.
Any clams that do not shut their shells properly, or those have cracked or chipped shells, should be discarded.
Allow the clams to settle for 20 minutes to an hour before serving.
When you’re ready to boil the clams, remove them from the water and rinse them thoroughly, scrubbing them if required, to remove any grit from their surfaces.
How To Make Linguine with Clams
Bring 4 quarts of water and 2 teaspoons of kosher salt to a boil in a large saucepan over high heat, stirring often. Cook the linguine according to the package guidelines, until it is just shy of al dente in texture. (The pasta should still be firm to the bite, since it will continue to cook for another minute or two in the sauce. ) Prepare all of the ingredients for the sauce in the meanwhile. Heat the olive oil in a very large sauté pan over medium-high heat until heated but not smoking, about 5 minutes.
- Combine the wine, red pepper flakes, 3/4 teaspoon kosher salt, and 1/4 cup parsley in a large mixing bowl.
- Cook, covered, for 6 to 8 minutes, or until the clams open up.
- Drain the linguine in a strainer, reserving 1/2 cup of the cooking water, and set aside (do not rinse).
- (If you don’t have enough room in one pan, move the clams to a dish and cover with plastic wrap to keep them warm.) Place the vegetables back into the pasta on a serving tray when you’re ready to serve it.
- If required, add a small amount of the remaining cooking water to keep the mixture wet.
- Using your hands, mix the pasta with the butter, lemon zest, lemon juice, and the remaining 2 tablespoons of parsley to coat.
Toss everything together and taste it to see if it needs extra salt, lemon zest, or lemon juice. Transfer the linguini with clams to a serving plate or a couple of bowls and serve immediately.
Spaghetti with Clams
I commend those of you who are busy moms! In fact, I bend my head in reverence to you. I’m baffled as to how you manage it. I’m not a mother, and I’m not endowed with any natural organizing abilities. When I was growing up, my mother had six children in eight years, and we ate supper as a family every night because we couldn’t afford to go out. When I inquire as to how she managed, she simply shrugs and explains that she had a lot of energy at the time. This dish for spaghetti with clams is perfect for both busy parents and non-busy mums.
- Depending on how quickly you can bring a pot of water to a boil on your stove, it will only take you about 30 minutes or so to complete the recipe.
- When preparing the sauce, canned minced clams, the clam liquid from the cans, a little amount of extra-virgin olive oil, white wine, lemon zest, parsley, and lots of garlic are used.
- To serve, combine everything in a large mixing bowl.
- As you simmer the wine in this recipe, almost all of the alcohol will evaporate, leaving just the taste and aroma.
- While the water is heating to a boil, complete all of the preparations.
- 1 cup salted pasta water
- 3 tablespoons extra virgin olive oil
- 8ounces spaghetti (may be increased to 3/4 pound of pasta if necessary)
- Freshlyground black pepper to taste
- 3 to 4 cloves garlic, minced (about a heaping tablespoon)
- Pinch red chili pepper flakes
- 2 6 ounce cans minced clams (including liquid)
- 1/2 cup dry white wine
- 1 teaspoon lemon zest
- 2 tablespoons chopped fresh parsley
- Preparation includes heating salted water and chopping vegetables. Bringing a big pot of salted water to a boil is the first step (1 tablespoon of salt for every 2 quarts of water). Preparing the garlic, lemon zest, and parsley while the water is heating is a good idea. Cook the spaghetti: Place the spaghetti in a pot of boiling water and set a timer for 2 minutes shorter than the specified cooking time on the package (so you can be assured that you are cooking the pasta al dente). Cook the spaghetti in a pot of strongly boiling water, uncovered. Preparing the clam sauce while the pasta is cooking is a good idea. Elise Bauer is a woman who works in the fashion industry. Elise Bauer’s recipe for sautéed garlic with chile flakes: Heat 3 tablespoons of olive oil in a sauté pan over medium heat until hot. Combine the minced garlic and red chili pepper flakes in a mixing bowl. Cook for 30 seconds to a minute, or until the garlic is just beginning to brown on the edges. Elise Bauer
- Add wine, clam juice, reduce:Add the white wine to the pan and bring it to a gentle simmer. Open the clam cans and pour the clam liquid from the cans into the pan, as well as the clams themselves. Elise Bauer is a woman who works in the fashion industry. Increase the heat to high and let the sauce to simmer for a few minutes. The sauce will diminish while the spaghetti cooks. (Put the pan on the biggest burner on high heat to help the sauce decrease more rapidly.) Stir in the chopped clams, parsley, and lemon zest. By the time the spaghetti is through cooking, the sauce should have been reduced by approximately two-thirds, or about the same amount as the pasta. Approximately 1/4 to 1/3 cup of liquid should remain in the pan at this point. Return the pot to a simmer and add the chopped clams. After that, add the parsley and lemon zest and combine thoroughly. Elise Bauer is a woman who works in the fashion industry. Elise Bauer’s recipe calls for tossing cooked spaghetti with clam sauce: Using a slotted spoon, transfer the pasta to a serving bowl when it is done to the point of al dente (cooked but still a touch stiff when you bite). Toss the noodles with the sauce until everything is well-coordinated. Toss with freshly ground black pepper to taste, if desired. Add a little fresh parsley on the top of the dish and serve immediately. Serve as soon as possible
Elise Bauer is a woman who works in the fashion industry.
|Nutrition Facts(per serving)|
Display the Complete Nutrition Label Hide the entire nutrition label
|Servings: 3 to 4|
|Amount per serving|
|% Daily Value*|
|Saturated Fat 2g||9%|
|Dietary Fiber 2g||6%|
|Total Sugars 1g|
|Vitamin C 3mg||17%|
|*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.|
The nutritional information has been estimated using an ingredient database and should be regarded as an educated guess at best. When there are numerous ingredient alternatives mentioned, the first one listed is used to compute the nutritional value. There are no garnishes or extra ingredients listed in this recipe.
Spaghetti alle Vongole in Bianco Recipe
- Purging the clams ensures that they won’t be sandy in texture. Making the meal simpler to consume by removing the majority of the cooked clams from their shells and then putting the flesh back to the pasta at the end makes the dish more enjoyable. It is important to finish cooking the pasta in the sauce so that it may absorb all of the wonderful briny taste.
In the middle of devouring a dish of pasta with tomato sauce, I’ll occasionally think to myself: “Man, what I really want is for there to be a bunch of small rocks dispersed among these noodles.” After all, who doesn’t believe that? If you ask me, I can’t even begin to describe how relieved I am when I finally have a plate of shell-strewn spaghetti alle vongole in front of me and am no longer forced to futilely tap my fork tines against all of those stone-like bivalves while trying to disentangle the last strands of pasta from them.
- In addition to being one of the world’s greatest seafood meals, Italy’s spaghetti with clams is also considered to be one of the world’s greatest pasta dishes.
- I am quite aware that there are plausible rebuttals here.
- However, I would argue that the shell interacts with broth-based foods and rice dishes in a completely different way than it does with pasta, because the shell may sweep up the liquid and rice grains.
- They just serve to obstruct one another’s progress.
- (How in the world are you expected to consume something like that?) Another argument may be that the pasta should be served in a mound in the center of the dish, and then all of the clamshells should be arranged around it in a beautiful manner.
- No, I’m confident that keeping all of the clams in their shells makes the meal taste worse rather than better.
- Only a few shell-on clams should be saved for garnishing the dish.
It takes a few of extra steps to shell the clams, but it is well worth it when you consider how much better the dish will taste as a result of the extra effort.
(There is also a red variant, which includes tomatoes, but for the sake of this essay, I’ll be focused on the white version.) As a result, all of the fundamental rules that govern aglio e olio are applicable to this meal as well.
Start by gently heating the garlic and red pepper flakes in olive oil for a few minutes, until the oil is imbued with their flavor and the garlic is just beginning to turn golden.
The white wine and clams should be added together in a saucepan, covered and simmered until the clams open and release their saline fluids into the sauce, which should take around 10 minutes.
There are a few things you should be aware of when it comes to clams.
It turned out to be delicious!
(If, for some inexplicable reason, I felt compelled to serve the pasta stuffed with shells, I would prefer smaller shells over bigger ones.
As a second recommendation, I strongly advise that you purge your clams, which is a technique that helps to remove any sand or grit that may be hidden in their shells.
That is all sand that would have ended up in my pasta sauce if I hadn’t taken the time to remove it from the clams before cooking them.
Lift the clams out of the water every 30 minutes, replace the water, and continue the process until there is no more sand or grit in the bottom of the bowl (around 1 hour).
It is entirely dependent on the clams.
Serious Eats is a food blog dedicated to serious eating.
That’s a telltale indicator that they’re dead, or extremely close to death, and should be avoided at all costs.
Unfortunately, I couldn’t help myself.) I like to get them out of the water and place them in a bowl as soon as they open, in order to avoid overcooking the open clams while waiting for the rest of the group to arrive.
This isn’t true at all: A clam that has been sealed up is, if anything, the most active and alive of the bunch.
Keep cooking the clams until they open up, which should happen eventually.
** The sole exception to this rule is that, in extremely rare situations, you can find a “mudder” in the batch, which is an empty shell filled with mud, which would indicate that the batch was contaminated.
In order to avoid contamination of the rest of your meal, it’s best to open particularly difficult shells apart from the rest of your food.
Small clams can be left whole, but larger clams, such as the littleneck, should be chopped up a little bit before using them.
A skillet allows for a lower water-to-pasta ratio, resulting in starchier water, which will be useful later on when it comes time to emulsify the sauce and thicken the sauce.
I occasionally use a large pot to keep spillage to a minimum.
Because the clams can be salty, I recommend reducing the amount of salt you use in the pasta water.
If the clams don’t end up providing enough salt to the pasta on their own, you may have to add a little salt afterwards, but that’s a better alternative than having to suffocate on spoiled food.
Using water to emulsify the lipids in the sauce, the sauce is reduced to a creamy covering for the noodles.
At that point, I add the clam meat and garnish clams and cook them through for a few minutes, stirring constantly.
The Serious Eats Show / Vicky Wasik Ultimately, you’ll have silky noodles covered in all of the saline, garlicky taste of the pan sauce and peppered with soft pieces of the actual clam itself. The Serious Eats Show / Vicky Wasik I guarantee you that the stones will not be missed.
- In the middle of devouring a dish of spaghetti with tomato sauce, I’ll muse aloud to myself: “Man, what I really want is a handful of little pebbles interspersed between these noodles.” It’s not like nobody else believes it. I can’t even begin to describe how relieved I am when I finally have a plate of shell-strewn spaghetti alle vongole in front of me and am no longer forced to futilely tap the tines of my fork against all of those stone-like bivalves while trying to disentangle the last strands of spaghetti from them. As you can probably see, I’m joking! In addition to being one of the world’s greatest seafood meals, Italy’s pasta with clams is also considered to be one of the country’s greatest pasta dishes. However, the way it’s often presented, with the spaghetti crammed with clamshells, is fundamentally incorrect. Obviously, there are counter-arguments to this. In the case of pasta, one can argue that if I object to clamshells in my pasta, I must likewise object to them in other foods such as paella and seafood stews. The shell interacts with broth-based recipes and rice dishes in a completely different way than it does with pasta, since the shell has the ability to sweep up liquid and rice grains. When it comes to the dish, shells and long strands of noodle don’t even bother to say hello to one another. Instead of helping each other, they are hindering each other. (And don’t even get me started on the clamshells on pizza thing. Exactly how in the world are you expected to consume something like that?) Another argument may be that the pasta should be served in a mound in the center of the dish, and then all of the clamshells should be arranged around it in a beautiful way. Yes, this is true—in fact, I’ve seen it done—but I’d argue that, while it is visually appealing, it deprives you of one of the dish’s most enjoyable aspects, which is the opportunity to bite into pieces of clam meat with every forkful of pasta. No, I’m confident that keeping all of the clams in their shells adds nothing to the overall flavor of the meal. Here’s how to solve the problem easily: Toss the cooked clams back into the spaghetti once they’ve been removed from their shells. Only a few shell-on clams should be saved for garnishing the dish. This is an essential garnish since, aside from looking lovely, it informs your guests that they are eating real clams rather than clam sauce from a jar or jarred sauce. It takes a couple of extra steps to shell the clams, but it is well worth it when you consider how much better the meal tastes as a result. It is a basicaglio, olio, e peperoncino sauce with the addition of clams and white wine that I would characterize as a typical white alle vongole sauce. In addition to the white version, there is a red variant that includes tomatoes, but for the sake of this post, I will concentrate on the white version. In order to make this meal, you must follow all of the fundamental laws that govern the preparation of aglio e olio. Serious Eats is a restaurant that specializes on fine dining. Start by gently sautéing the garlic and red pepper flakes in olive oil for a few minutes, until the oil is imbued with their flavor and the garlic is just beginning to turn golden. Cooking the pasta in salted water once it has been cooked would be the next stage in making aioli and pasta. The white wine and clams should be added together in a saucepan, covered and simmered until the clams open and release their saline fluids into the sauce, which should take around 15 minutes. Littleneck clams are seen from left to right. When it comes to clams, there are few things you should know. This dish was first tried using three different species of clams I could find: cockles, Manila, and littlenecks. It turned out to be a success! Manilas and cockles are both smaller in size than littlenecks, but because we’re going to be removing the majority of the shells, this isn’t a big deal. Although I’d prefer smaller shells to larger ones if I were to offer the pasta stuffed with shells for some inexplicable reason, I’d go with the smaller ones. Taste-wise, the flavors in the completed meal are very similar to each other. As a second recommendation, I strongly advise that you purge your clams, which is a procedure that helps to remove any sand or grit that may be hidden in their shells. Look at the purging water in the photo below if you are still not convinced that purging is required. Everything you see there is sand that would have ended up in my pasta sauce if I hadn’t taken the time to remove it from the clams before cooking them. It’s simple to purge your system: The clams should to be left in cold, saline water for a few minutes (about as salty as the sea, which means around a 3 percent solution, though I always just eyeball it). Lift the clams out of the water every 30 minutes, replace the water, and continue the process until there is no more sand or grit in the bottom of the bowl (around 3 hours). The first purge, the second, the third, or the fourth might all occur at the same time. It all depends on how many clams are available. The clams may wind up with all of this gritty grit in them if you don’t expel them before boiling the clams. Serious Eats is a restaurant that specializes on fine dining. Last but not least, remove any clams that are open and do not shut when prodded. You should avoid them if you see them like this since it indicates that they are dead, or at the very least extremely close to death. Returning to the covered pan, I’ll say this. Cooking away in the background are our clams, wine, oil, garlic, and chili flakes, all of which are popping open one by one as they make their way to a better place to eat. (Sorry, I couldn’t help myself. To prevent overcooking the open clams while waiting for the rest of them to catch up with the others, I pull them out and move them to a dish as soon as they open. Some believe that clams that do not open should not be consumed. Contrary to popular belief, If anything, the most energetic and alive clam in the pot is a clam that has been sealed tightly with plastic wrap. It’s probably the finest one to eat out of the whole bunch. The clams will finally open if you cook them long enough. Occasionally, they will just open a crack, in which case you can use tongs to fully burst the shell open. ** In extremely rare situations, you may encounter a “mudder,” which is an empty shell filled with mud, in the batch. This is the single exception to this rule and occurs only in extremely unusual instances. It nearly never occurs with clams purchased from a fishmonger, but it can occur if the clams are excavated by the consumer. In order to avoid contamination of your food, it is best to open particularly difficult shells apart from the remainder of your meal. You may then remove the flesh from the clams and discard the shells, reserving a few shell-in clams per dish for garnish once they have been allowed to cool just enough to handle comfortably. Small clams can be left whole, but larger clams, such as the littleneck, should be chopped up a little bit before using them in a recipe. As soon as the sauce is done, you may put the pasta in a pot or a big pan of boiling water and cook it. A skillet allows for a lower water-to-pasta ratio, resulting in starchier water, which will be useful later on when it comes time to emulsify the sauce and make it more creamy. Using a smaller device, such as a skillet, does have one disadvantage: when I stir, I tend to slop a lot of water out over the edge, which is messy. In order to prevent spillage, I occasionally use a large pot. You can use either. Because the clams can be salty, I recommend that you salt your pasta water a little less than you would otherwise. I usually recommend salting pasta water to 1 percent (approximately one tablespoon of Diamond Crystal kosher salt per quart or liter of water), but given the brininess of the clams, I’d err on the side of caution here and go with less salt. Even if the clams don’t wind up giving enough salt to the pasta on their own, adding a little salt to the pasta later is a better alternative than having to suffocate your way through spoiled food. As soon as the pasta is finished, move it to the skillet with the sauce, along with some of the starchy pasta water, and sauté everything together, swirling and tossing briskly over high heat, until the sauce is thickened and the pasta is cooked through. Using water to emulsify the lipids in the sauce, the sauce reduces to a creamy covering for the noodles. This is the moment at which I’m tempted to melt a pat of butter into the dish—when is butter ever a terrible idea when it comes to clams, really? When everything is ready, I toss in the clam flesh along with the saved garnish clams, swirling and tossing just long enough to cook them through, then remove the dish from the pan and sprinkle with parsley and a splash of fresh olive oil for flavor. Vicky Wasik’s Serious Eats Ultimately, you’ll get silky noodles that are covered in all of the saline, garlicky taste of the pan sauce and peppered with soft pieces of clam itself. Vicky Wasik’s Serious Eats It’s guaranteed that you won’t see the stones.
- Fill a big mixing bowl halfway with cold water and add enough salt to make it taste salty like the sea. Add the clams and let aside for 30 minutes. Clams should be lifted out of the purging water and thrown away
- If there is sand at the bottom of the bowl, rinse it out and continue this procedure until clams are no longer emitting sand into the water (usually 2 to 3 purging cycles). Immediately discard any clams that have gaping mouths that will not close when probed. In a large pan, heat the oil, garlic, and red pepper flakes until fragrant. Cook for approximately 5 minutes, stirring occasionally, until the garlic is very faintly brown.
- Add white wine and clams, cover, and turn the heat up to high (adjust heat as required to maintain it softly sizzling). Continually monitor and move clams as they open to a large heatproof basin, cooking for about 5 minutes, checking every 30 seconds or so and moving clams as they open Take the skillet off the heat. You should only chop the clam flesh if the clams are large and/or if you want tiny chunks of clam meat scattered throughout the pasta dish. Allow clams to cool somewhat before removing flesh from shells
- Save a couple shell-on clams per dish for garnish. Recipe courtesy of Serious Eats/Vicky Wasik. If the clam meat is substantial (for example, from larger littleneck clams), it can be roughly chopped
- Otherwise, it should be finely chopped. Cook the pasta until it is just shy of becoming al dente in a big saucepan or skillet of gently salted water (about 1 minute less than cooking time on package). Toss the pasta with the white-wine sauce in a pan, along with a few tablespoons of the pasta boiling water, and simmer over high heat, swirling and tossing constantly, until the sauce has reduced and is beginning to create a creamy, emulsified coating on the noodles. In a large pot, combine the clam flesh and the shell-on clams, seasoning with salt and pepper. Cook, stirring constantly, until the butter is melted and the clams are cooked through, approximately 1 minute
- Add additional pasta water, 1 tablespoon at a time, if the sauce gets too thick and dry or oily as it decreases. If salt is required, season with salt before serving. Remove the pan from the heat. Vicky Wasik of Serious Eats is a celebrity chef. Add the parsley and a sprinkle of extra-virgin olive oil and mix well. Transfer to serving dishes and serve immediately. Vicky Wasik of Serious Eats is a celebrity chef.
a large cast-iron skillet
Weeknight Spaghetti with Clams
It was only a few weeks ago that Mr. Mom’s Kitchen and I went on a much-needed overnight trip away from the children. Our activities included everything from sleeping to reading to taking a walk to eating to watching movies. Everything was done blissfully uninterrupted. The day before the getaway, we had lunch at Fish, a restaurant in Sausalito, California, just north of San Francisco, which is known for its expertly prepared sustainable seafood. On our way out, I stopped at a clam stand and bought a pound of clams for our dinner that night.
Classic Spaghetti and Clams
It felt almost decadent to be tinkering in the kitchen without the distraction of children. Eating supper for two at nine p.m. appeared to indicate that we were really deviating from our routine. It was a pleasure to cook those lovely small clams, still in their shells, in a sauce made with garlic, wine, and a sprinkle of parsley, and serve them over linguine. Even while it was delicious and filling, the dish did not seem to measure up to the old-school version I grew up with, which made use of canned clams.
Spaghetti and Clams from the Can
In my household, spaghetti and clams was a go-to supper option. It was, without a doubt, the very first spaghetti I ever ate. Nobody did it quite like my grandpa, Bapa, who was never afraid to use a little butter or garlic in his cooking. My curiosity piqued when I realized that the canned clam dish may be as as wonderful as I recalled it, if not better than the version made with fresh clams. So, for supper last week, I made spaghetti with clams for the whole family. It did not fail to impress.
Spaghetti and Clams for a Weeknight Dinner, indeed.
Clams: Nutritious and Sustainable
The meal also scores high marks in terms of nutritional value and sustainability. According to Seafood Watch, clams are among the “best choices” and “excellent alternatives” in the category of shellfish. This is due in part to the fact that they operate as mini-filters, greatly improving the ecosystem of the rivers in which they thrive. They are also extremely nutritious, being high in protein, iron, and zinc, as well as extremely high in selenium, and low in fat. As for the butter, even though I don’t use it with the same zeal as my grandpa, the recipe asks for just enough to give richness and bring out the flavor of the garlic.
Everyone on my crew raved about the Spaghetti and Clams they had prepared for us.
Perhaps I’ll put it aside for when we go on our next overnight trip together.
How to Make Simple Spaghetti and Clams
Making this filling and budget-friendly dinner is a simple process that everyone can do.
- Assemble your ingredients, which aren’t many in number: Clambake (canned clams) in a sauce made with garlic, butter, olive oil, parsley, and lemon
2. Begin by sautéing the garlic in butter and olive oil until fragrant. Cooking it at a high heat can cause the garlic to brown, so be careful not to burn it. Continue to sauté the canned, chopped clams until they have absorbed all of the flavors in the pan.
Add the cooked spaghetti, a little liquid from the canned clams, parsley, lemon juice and zest, and salt and pepper to taste. 5. Serve immediately. Toss until all of the flavors are well distributed throughout the spaghetti. Serve when still heated.
Be sure to check out these other simple pasta recipes:
Butter, egg, and cheese tossed with spaghetti Cooking Light’s Spaghetti with Tomato Sauce and Garlic Basil Oil, as well as Pasta with Pistachio Pesto and Chicken, are just a few of the gluten-free options available. This Mess is Ours’ Gluten-Free Roasted Meyer Lemon and Brown Butter Pasta is gluten-free as well.
Weeknight Spaghetti and Clams
Butter, egg, and cheese tossed into penne pasta Cooking Light’s Spaghetti with Tomato Sauce and Garlic Basil Oil, as well as Pasta with Pistachio Pesto and Chicken, are just a few of the gluten-free options available. This Mess is Ours’ Gluten-Free Roasted Meyer Lemon and Brown Butter Pasta is another gluten-free option.
- Spaghetti (one pound), one tablespoon extra-virgin olive oil, two tablespoons butter, four huge cloves of garlic, coarsely chopped 14 cup finely chopped parsley
- 1/2 teaspoon kosher salt
- Freshly ground black pepper
- Zest and juice of half a lemon plus 2 teaspoons juice
- Pinch red pepper flakes
- 46.5 ounce cans minced clams in clam juice
- 1/4 cup finely chopped parsley
- Prepare your pasta by boiling a large pot of liberally salted water on the stovetop until it is tender. As soon as the water comes to a boil, add the spaghetti and cook until al dente. Meanwhile, heat the olive oil and butter in a large pan over medium heat until the pasta is done. Reduce the heat to medium-low and stir in the garlic after the butter has melted completely. Cook the garlic for about 2 minutes, or until it begins to soften and release its aroma. While the garlic is cooking, open the clam cans and drain off all except 1/2 cup of the clam juice. While the garlic is cooking, prepare the clams. Make a mental note to put it away. Sauté for about 2 minutes, until the clams have absorbed all of the aromas from the garlic
- Remove from heat and set aside
- When the pasta is cooked and drained, add it to the skillet with 1/2 cup clam juice, the parsley, lemon zest, lemon juice, salt, a light sprinkle of black pepper, and red pepper flakes. Toss well to combine the flavors. Cook until the pasta is coated with the sauce for a final 2 minutes or so, stirring often. (I prefer to use tongs to flip the pasta in the pan.) Serve as soon as possible
Linguine with Clams (Linguine alle Vongole)
It’s simple to prepare a show-stopping pan of Linguine with Clams that rivals the best of your favorite Italian restaurant. My grandmother’s original white clam sauce has been a family favorite for decades, and she shared her recipe with me. Few dishes in my dinner repertoire more evocative of summer than a bowl of Linguine with Clams, which is one of my favorite summer recipes (Linguine alle Vongole). This classic Neapolitan meal encapsulates all of the greatest sentiments of the season in a single mouthful.
The perfect evening to be enjoyed on the terrace with those you care about most.
My grandmother, Josephine (“Nanny”), prepared her version in bianco, which included white wine, enough of fresh garlic, lemon juice, and a touch (or more) of red pepper flakes, among other ingredients.
How to Make the Best Linguine with Clams
Because there are so few ingredients in this recipe, you’ll want to make sure that everything, from the clams to the wine and even the olive oil, is of the highest quality. In this dish, I like to use a niceSauvignon Blanc or a dry Pinot Grigio as a wine pairing. You don’t have to spend a lot of money on a bottle of wine, but you should buy one that you enjoy drinking. (This is important both for the quality of the sauce and because you will not be using the entire bottle in the recipe.)
What Kind of Clams Should I Use?
Linguine with Clams is a dish that I enjoy making with either fresh Littleneck or Manila clams. Neither of these kinds has a chewy texture, but they are both delicate and sweet, with just enough flesh to satiate without being too meaty. It is critical to carefully clean live clams before cooking them to ensure that sand does not make its way into your pasta. It’s been there, done that, and I’ve learned to conduct a prophylactic clam soak every time.) See myFresh Clams Guide for extensive instructions for cleaning and de-gritting clams, as well as information on what to look for at the market when purchasing clams fresh from the sea.
How to Cook Clams for Linguine with Clams
Following their cleaning, the clams will just require a few minutes of steaming in the white wine and aromatics before being served. Littleneck clams will take 5-8 minutes to cook, while Manila clams will take 3-5 minutes to cook. Instead of a deep pot, I like to cook in a pan with a broad bottom, such as a 12-inch skillet or the 13-inch braiser seen in the photographs below. Using this method, I can steam the clams in an equal layer while finishing the linguine cooking process in the clam fluids.
- Fresh clams are the highlight of this dish, and if you cook them for an excessive amount of time, they will become rough.
- Because clams cook at variable rates, I start checking on them a bit earlier than I would normally.
- As they open, you’ll frequently hear small “pops” in the pan, which is the sound of delight!
- Some of them are just a bit obstinate and require a few additional minutes away from the rest of the group to get their act together.
Any that had not opened their shells by the time the cooking window had passed were dead before they could reach the frying pan. They are not suitable for consumption.
Cooking and Flavoring the Pasta forAlle Vongole
It is the briny clam fluids in the pan that provide the most flavorful component of this meal. When they’re combined with the garlic, lemon juice, and wine, the result is nothing short of spectacular. To make a truly superb dish of Linguine with Clams, it’s important to incorporate the taste of the sauce into the pasta itself. In order to do this, my family pulls the linguine from the pot when it is just shy of al dente (or “to the teeth.” In case we need to use the pasta water to loosen the sauce later, we set aside about a cup of the pasta water.
My grandma used to add butter to the pan just before adding the pasta to give it a richer flavor.
What is the Difference Between Spaghetti and Linguine?
Spaghetti and Linguine are both long noodles that are similar in shape. Spaghetti, which literally translates as “small thread,” is a circular and thin strand of pasta. Linguine, which literally translates as “little tongues,” is flatter and a little broader than the average linguine (but narrower than tagliatelle and fettuccine).
Can I use Spaghetti in This Dish?
Absolutely. Pasta alle Vongole is frequently served with Spaghetti or Spaghettini as an accompaniment. Spaghettini cooks in about a minute and a half less time than linguine. While linguine is my preferred pasta for this meal (and a classic choice for light seafood sauces), you can use just about any long noodle form in this recipe, such as astagliolini or bucatini, to make it a vegetarian option. Personally, I think capellini or angel hair pasta is a little too delicate to hold up to the clams, while fettuccine is a little too substantial.
Check out thisVisual Guide to Pasta from Epicurious for more information.
Serving Linguine with Clams
This is a meal that should be served quickly in order to take advantage of the clams in their plumpest and most delicious state. I prefer to serveLinguine alle Vongole to the table either directly from the steaming pan (I believe the stainless steel braiser is so beautiful!) or on a separate serving dish. Alternatively, a huge plate might be used. Final touches include fresh parsley, lemon wedges, and a drizzle of delicious olive oil for a delectable presentation. Because we believe it overpowers the delicate flavor of the clams, we, like many other Italian families, never serve grated cheese with this meal (or with other seafood pasta dishes).
Especially delicious for dipping is the brothy sauce in this meal!
Should I Remove the Clams from Their Shells to Serve?
Many recipes for Linguine with Clams direct you to remove the clams from their shells totally and put the flesh into the pasta just before serving. This is a common practice. Many chefs like to serve the clams whole, enabling customers to scrape them from their shells and place them in their own separate bowls afterward. “Half and half” is how my family prepares clams in pasta, taking half from their shells and tossing them into the pasta while leaving the other half intact.
Style of service is entirely a question of personal taste in this case. This is a family dish, so use whatever presentation you and your family find most pleasing to them.
- 2 pounds littleneck clams, cleaned
- 1 pound spaghetti
- 1/4 cup olive oil + additional for serving
- 3 to 4 pound littleneck clams, cleaned
- 6-8 cloves garlic, chopped (amount depends on how garlicky you like the dish)
- 1/4 to 1/2 teaspooncrushed red pepper flakes(adjust to taste)
- 1 cup dry white wine (use a bottle you’d drink)
- 1/4 cup fresh lemon juice (adjust to taste)**
- 3 tablespoons unsalted butter
- 1/3 cup chopped fresh parsley (plus 2 tablespoons for garnish)
- Kosher salt
- Clean 3 to 4 pounds of Littleneck clams and cook them with 1 pound of spaghetti
- 1/4 cup olive oil, plus more for serving
- 5 to 8 cloves garlic, chopped (amount depends on how garlicky you like the dish)
- 1/4 to 1/2 teaspooncrushed red pepper flakes (adjust to taste)
- 1 cup dry white wine (use a bottle you’d drink)
- 1/4 cup fresh lemon juice (adjust to taste)**
- 3 tablespoons unsalted butter
- 1/3 cup chopped fresh parsley (plus 2 tablespoons for garnish)
- Kosher salt
Manila clams can be used in place of littlenecks, although they will take less time to steam open (around 3-4 minutes total). The amount of kosher you’ll require is totally dependent on the number of clams you have. Some pasta dishes have required as much as a full teaspoon of salt before serving, while others have just required a sprinkling. A quarter cup of lemon juice infuse the sauce with a lively taste that we really enjoy. If you like less lemon, start with 2 teaspoons while steaming the clams and add more to the spaghetti in step 7, according to your taste preferences.
Keywords:fresh clam sauce, linguine with clams, pasta alle vongole, white clam sauce, how to create fresh clam sauce Don’t forget to leave a comment and review the recipe at the bottom of this page!
Clam Pasta ボンゴレ
It is possible that this content contains affiliate links. For more information, please see my disclosure policy. As an Amazon Associate, I receive money when people make qualifying purchases via my links. Spaghetti alle Vongole, or as we call it in Japan, “Bongore,” is an Italian clam spaghetti dish that is quite popular in the country of Italy. With only a few basic ingredients, you can easily duplicate this dinner at home on a budget! Spaghetti alle Vongole(, ) is a traditional Italian dish that is also known as Clam Pasta.
Clam PastaIn Japan
You might be wondering why I’m posting an Italian dish on my blog when I primarily publish Japanese cuisine on my site. The explanation for this is fairly straightforward. Despite the fact that this dish is an Italian classic, it is also one of the most well-known and most popular pasta meals served at Italian or pasta restaurants () in Japan, among dishes such as Spaghetti Bolognaise (), Carbonala (), and Aglio olio e peperoncino (). If you’ve ever been to Japan, you’ve probably witnessed firsthand how popular Italian cuisine, particularly pasta, is in that country.
How to De-Grit Clams
One of the most critical steps in this recipe is to clean the clams of any sand that has accumulated. No one likes to eat gritty clams and have their lunch ruined, am I correct? My saltwater approach is a fairly widespread procedure in Japan, and it is described here. I assumed that was a global way until someone informed me that Americans use cornmeal (Interesting! ). (Can you tell me how you de-grit clams in your country?) Whatever approach you use, make certain that the procedure is carried out correctly.
It’s a bit time-consuming approach, but it’s simple to follow, and you’ll be astonished at how successfully your clams purify the sands when you use this method!
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- Spaghetti alle Vongole, or “Bongore” as we call it in Japan, is an Italian clam spaghetti dish that is quite popular in the country. With only a few basic ingredients, you can easily duplicate this dinner at home on a budget! Preparation time: 10 minutes Cooking Time: 15 minutes Time required for de-gritting: 1hr15mins Time allotted: 1hr40mins
- Known as “Bongore” in Japan, spaghetti alle vongole (clam pasta) is a traditional Italian clam pasta dish that is extremely popular in the country. Using only a few basic ingredients, you may easily reproduce this recipe in your own house. Minutes Required for Preparation: 10 15 minutes to prepare 1.15 hours and 15 minutes of de-gritting 1 hour 40 minutes in total
For alternatives for Japanese condiments and ingredients, go to this page. For more information on Japanese ingredients, see this page.
- Immediately after purchasing the clams, you must de-grit them according to the instructions in my guide. Start this step one hour before you want to cook. assemble all of the materials
To Cook Pasta
- Prepare a saucepan of salted water by bringing it to a boil. Add the spaghetti and toss to keep it from sticking together, tossing regularly. Cook until the pasta is al dente. Using a colander, drain the pasta.
To Cook Clams
- Meanwhile, heat the olive oil in a large sauté pan over medium heat until shimmering. Add the garlic and red chili pepper when the oil is heated. Reduce the heat to medium-low and continue to sauté until the garlic is fragrant. Caution should be exercised to avoid burning the garlic. Increase the heat to medium-high and add the clams and wine to the pan. Cover and steam for 5 minutes, or until all of the clams have opened
- Remove from heat. The clams that did not open should be discarded. Season with pepper after finely chopping the parsley and incorporating part of it into the dish. Place the clams on a platter and set aside. To season the sauce, season it with pepper and salt to taste (clams are naturally salty, so you won’t need to add much salt)
To Make Clam Pasta
- In a large mixing bowl, toss the pasta until it is well covered with the sauce
- Using a slotted spoon, transfer the pasta to a serving platter and arrange the clams on top. To finish, sprinkle some parsley on top and serve right away.
Nutritional Information (Calories:646kcal; Carbohydrates:93g; Protein:21 g; Fat:16 g; Saturated fat:2 g; Polyunsaturated fat:2 g; Monounsaturated fat:10 g; Trans fat:1 g; Cholesterol:10 mg; Sodium:359mg; Potassium:473mg; Fiber:4 g; Sugar:6 g; Vitamin A:57 The Main Course is the first course in the sequence. Italian and Japanese cuisines are available. JustOneCookbook.com is a website that provides recipes for clams and pasta. The content and photos are protected by intellectual property rights.
It is completely banned to copy and/or paste whole recipes into any website or social media platform.
If you make this dish, take a picture and tag it with the hashtag justonecookbook!
Note from the editor: This piece was first published on June 5, 2013 and has been updated.
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Spaghetti with Clams
Spaghetti with clams is a traditional dish of the Neapolitan cuisine that has now become a symbol of Italian cuisine around the globe! It is a meal that has become synonymous with Italian cuisine throughout the world! It’s a terrific classic that’s simple and quick to prepare, and it’s created with spaghetti, clams, garlic, and extra virgin olive oil. There are various variations of this classic dish, as there are of every traditional cuisine: with vegetables such as zucchini, with tomatoes for a nice red edition, or seasoned with bottarga, for example.
In Italy, we often use Veraci clams (which are similar to cherrystone clams), which are large and thick, or Lupini clams (which are similar to littleneck clams), which are smaller, less expensive, and quite good.
To create great tasty spaghetti with clams Italian-style, you only need a few ingredients that are fresh and of good quality, and, most importantly, you only need to follow a few simple guidelines of execution:
- Choosing fresh clams (and by fresh, we mean alive!) is essential. Remove the clams from the sand and let them to soak in cold salted water for at least 2 hours before cooking. Drain the pasta until it is al dente and keep cooking the spaghetti in the clam sauce until it is done.
Take care to select only fresh clams (and by fresh, we mean alive!). After cleaning the clams from the sand, immerse them in cold salted water for at least 2 hours before cooking. Continue to boil the spaghetti in the clam sauce until al dente; drain pasta until it is al dente.
Spaghetti with Clams Italian Recipe
- Preparation time: 15 minutes plus about 2 hours to cleanse the clams Cooking Time: 15 minutes
- Yields: 6 portions
- The following ingredients: 500 g (1,1 lb) of spaghetti
- 2 Kg (4,4 lb) of littleneck clams
- Extra virgin olive oil
- 150 ml of dry white wine
- 2 cloves of garlic, peeled and left whole
- A bunch of finely chopped fresh parsley
- 1 red chilli pepper Optional
- Just use it if you enjoy it. Before serving, you can substitute freshly ground black pepper, coarse salt, or cayenne pepper.
NOTICE REGARDING THE GARLIC: We chose to leave the garlic whole and subsequently remove it from the sauce in order to avoid overpowering the clam taste with the strong flavor of the garlic.
However, if you like, you may cut it and leave it in the sauce, depending on your preference and taste.
Kitchen Tools and Equipment
To filter the water from the clams, a very fine mesh strainer is required; we chose a professional ultra fine mesh strainer with reinforced non-slip handles for this purpose. Because it must hold both the clam sauce and the spaghetti, which will need to complete cooking in the clam sauce, even a big and low-sided pot is necessary. Take a look at thisstainless steel dutch oven casserole with cover to see what I mean. Finally, this silicone spaghetti strainer is quite handy for draining spaghetti straight into the pan so that it may be cooked further.
How to Make Spaghetti with Clams: Directions
Before we proceed to show you the step-by-step process, we’d like to point out a few things to consider. Pasta with clam sauce, whether white or tomato-based, is not a meal that is served on a daily basis in Italian households. This is a simple, uncomplicated, and delicious dish that you may eat in Italy’s top restaurants or at home with your family, perhaps for Sunday lunch or Saturday night supper, when people have more time to prepare food. This is due to the fact that in Italy, this dish is always done using fresh clams, which is why the preparation time is required.
When we want to serve pasta with clams but don’t have the time or inclination to clean fresh clams, we may employ a tip that we’ve learned over the years: we clean the clams ahead of time and freeze them with their water.
A sigh of relief
How to Clean Clams
Step 1)– First and foremost, throw the clams in a large mixing basin and cover with cool running water. Add a handful of coarse salt and allow them to soak for approximately 2 hours before using. During this moment, the sand from inside their shells will be vomited out by the animals. When finished cleaning them, take them out of their shells to remove any particles or grit that may have accumulated on their exterior surface. 2. Place them in a stainless steel stockpot and simmer over medium heat for approximately 2 or 3 minutes, but not longer, covered with a lid, until they are tender (NO oil and NO water).
The purpose of this process is simply to open the shells and let the liquid contained within them to escape.
Step 3)– At this point, you must strain the liquid.
The liquid should next be filtered through an extra fine mesh strainer to eliminate any remaining sand.
Now it’s time to take out the clams from their shells. Place them on a platter with a small amount of liquid to keep them from drying out. Make sure to save some of the clams in their shells, as they will be used to adorn your meals before serving them.
How to Make Clam Sauce
Step 5)– In a stainless steel dutch oven pan, heat a generous amount of extra virgin olive oil and two garlic cloves, peeled but kept whole, until the garlic is fragrant. Add the clams and red chilli pepper (if using) and cook for another 3 minutes over medium heat, until the clams are open. Cook for 1 or 2 minutes, stirring constantly, before increasing the heat and blending in the dry white wine. Step 6)– Allow the wine to evaporate for 1 minute over high heat, then add a ladle of the clam water you had left aside earlier.
Step 8)– Add a generous amount of finely chopped parsley and turn off the heat.
In the next stages, we will prepare and season spaghetti.
How to Cook Spaghetti and Season them Properly with Clam Sauce
Preparation Step 5– In a stainless steel dutch oven pan, heat a generous amount of extra virgin olive oil and two cloves of garlic, peeled but kept whole, until the garlic is soft and fragrant. Add the clams and red chilli pepper (if using) and cook for another 3 minutes over medium heat, or until the clams are open. Cook for 1 or 2 minutes, stirring constantly, before turning up the heat and blending in the dry white wine. Step 6)– Allow the wine to evaporate for 1 minute over high heat before adding a ladle of the clam water you had saved aside.
Remove the pan from the heat and sprinkle generously with chopped parsley.
Cooking and seasoning pasta will be the next stages.
Spaghetti with Clams: Some Important Informations
- It is critical to salt the water in which the clams are placed to soak in order for them to be able to spit out the sand from inside their shells without losing their flavor. If you reside in an area where the sea is clean, the best thing to do is to cook with sea water
- If certain clams do not open immediately after one or two minutes of boiling, they must be destroyed since the shellfish within has died. It is not necessary to persist and boil them for an extended period of time in order to get them to open. Also prohibited is the use of a knife to open them
- They must open spontaneously and in a short period of time when exposed to high temperatures. The cooking time for the clams should be kept to a minimum, at most 8/10 minutes, including the time it takes for them to hatch. The clams will become too rough if they are cooked for an extended period of time.
- Fresh clams must be cooked as soon as possible, ideally on the same day that they are purchased. Remember that they are still alive, and you may keep them in the refrigerator for a few hours if you cover them in a moist towel. In an airtight container, clam sauce may be stored in the refrigerator for up to 3 days, or it can be frozen for longer storage.
How to Clean Clams Ahead of Time
To prepare the clams for the sauce in advance, maybe for a last-minute meal with friends, you can complete the most time-consuming and tedious but necessary stages a few days ahead of time, as follows:
- Purge the clams in salted water for approximately 2 hours (step 1)
- Allow them to hatch by cooking them for 2/3 minutes until they open (step 2)
- And then cook them for another 2/3 minutes till they open (step 3). Step 3: discard the unopened clams and strain the clam water. clams should be shelled (step 4)
You may now freeze the cooked clams in their water, placing them in a glass jar (ad) and storing them for up to three months. You will have the clams already cleaned and ready to use if you do it this way.
Spaghetti with Clams: Variants
The red version of spaghetti with clams is the most popular choice for tomato enthusiasts and those who like a more vibrant meal. The red version is also the most expensive. If you only want a hint of red color and don’t want the flavor of the clams to be overpowered, add some small tomatoes cut in half (cherry or datterino tomatoes) to the clams. If you wish to make a red clam sauce, add a cup of tomato passata before adding the clams to the pot first. Stir in the clams and simmer for another 3/4 minute after the first half hour has been completed.
SPICY CLAM SAUCE
Another variation on the classic dish for spaghetti with clams involves the addition or omission of chili peppers. All of Italy’s beach communities, from the north to the south, are known for their spaghetti with clams. In southern Italy, fiery chilli peppers are more commonly used, whilst in northern Italy, ground black pepper is more commonly used to season dishes.
However, the amount of chilli or black pepper used, as well as how much of each is used, is entirely up to personal preference; in fact, these components can even be added just before serving the meal.
CLAM SAUCE WITH ZUCCHINI
Another variation includes the inclusion of zucchini, which is cooked in oil with garlic and herbs before being combined with the clams.
CLAM SAUCE WITH BOTTARGA
Before serving, a little grated bottarga is typically added to the basic white version of the spaghetti with clams dish to give it an extra touch of sea flavor.