Pasta with Clams is a timeless seafood pasta dish where linguine or spaghetti is cooked to perfection and tossed with a savory white clam sauce made from fresh clams, garlic, and a splash of dry white wine. This recipe combines the delicate taste of clams with the richness of olive oil and a hint of red pepper flakes, creating a simple yet elegant meal that captures the essence of classic Italian flavors. Let’s dive into this delightful pasta dish!
What is Pasta with Clams?
Pasta with clams is a classic Italian seafood dish where pasta, typically spaghetti or linguine, is combined with a flavorful sauce made from clams, garlic, white wine, and olive oil. The clams are often cooked in their own juices along with a splash of dry white wine, creating a savory, briny sauce that coats the pasta. This dish is seasoned with red pepper flakes for a touch of heat and fresh parsley for brightness, making it a delicious and elegant option for any occasion.
Try some of my other favorite seafood pasta recipes like Mussels in Butter Garlic Sauce, Tuna Pesto Pasta, Italian Fried Shrimp, Baked Calamari, Baccalà Fritto (Fried Salt Cod), and Seared Scallops with Couscous. Or try my Baked Clams Oreganta.
📋 Recipe
Pasta with Clams
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Equipment
- Large pot for boiling pasta
- Large skillet
- Tongs
- Measuring cups and spoons
- Small pan (for toasting breadcrumbs)
Ingredients
- 1 pound spaghetti or linguine
- 3 tablespoons olive oil
- 2 garlic cloves thinly sliced
- Pinch crushed red pepper
- ¼ cup dry white wine
- 2 6.5 oz can minced clams with liquid
- 2 tablespoons fresh parsley chopped
- ⅓ cup toasted breadcrumbs prepared with a little olive oil, garlic powder, and salt
Instructions
- Bring a large pot of salted water to a boil and cook the spaghetti or linguine according to package directions. Stop cooking the pasta 1 minute before it is fully al dente. Reserve 1 cup pasta water.
- In a large skillet, heat garlic and olive oil on low for a few minutes. Add red pepper and stir.
- Stir in wine and clams, then bring to a simmer. Season with salt and pepper.
- Use tongs to transfer the pasta directly from the water to the skillet with the sauce (the pasta should still be very al dente). Toss to combine.
- Add parsley and drizzle with more olive oil if desired. Toss until the pasta is coated with the sauce and tender. If needed, adjust the sauce consistency with the reserved pasta water.
- Serve with toasted breadcrumbs sprinkled on top.
Notes
🌡️ Food safety
- Don't leave food sitting out at room temperature for extended periods
- Never leave cooking food unattended
- Use oils with high smoking point to avoid harmful compounds
- Always have good ventilation when using a gas stove
See more guidelines at USDA.gov.
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