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.
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🌟 Why You'll Love this Recipe
- Savory Clam Sauce: The clams are cooked in a white wine and garlic sauce, creating a rich and flavorful base that perfectly complements the al dente pasta.
- Light and Fresh: The addition of fresh parsley and a hint of red pepper flakes adds a burst of freshness and a touch of heat, making the dish both vibrant and satisfying.
- Effortlessly Elegant: This pasta with clams recipe combines simple ingredients and classic Italian techniques to deliver a restaurant-quality meal with minimal preparation, making it ideal for both special occasions and everyday dining.
🥘 Ingredients
- Spaghetti or Linguine: Choose long pasta like spaghetti or linguine for the best texture. Substitute with fettuccine or tagliatelle if desired for a different feel.
- Olive Oil: Use high-quality extra virgin olive oil for a rich flavor. Substitute with a neutral oil like canola or grapeseed oil if needed.
- Garlic Cloves: Fresh garlic cloves add aromatic depth. Substitute with garlic powder in a pinch, but use less as it's more concentrated.
- Crushed Red Pepper Flakes: Adds a touch of heat. Substitute with chili flakes or a small amount of hot sauce if needed.
- Dry White Wine: Provides acidity and depth. Substitute with a splash of chicken broth or additional clam juice for a non-alcoholic option.
- Canned Clams: Use for convenience and consistent flavor. Substitute with fresh clams if available for a more vibrant taste, or frozen clams if canned clams are not an option.
- Chopped Fresh Parsley: Adds freshness and color. Substitute with dried parsley or basil for a different herbaceous note.
- Toasted Breadcrumbs: Adds a crispy texture. Substitute with crumbled crackers or grated Parmesan for a different topping.
See recipe card for quantities.
🔪 Instructions
Step 1: Bring a large pot of salted water to a boil and cook the spaghetti or linguine according to package directions. Remove from water 1 minute before the recommended time for al dente pasta and reserve 1 cup of pasta water.
Step 2: In a large skillet, heat olive oil over medium heat. Add thinly sliced garlic and cook until fragrant, then add a pinch of crushed red pepper flakes. Stir in dry white wine and canned clams with their liquid. Bring to a simmer and season with salt and black pepper.
Step 3: Use tongs to transfer the nearly cooked pasta directly into the skillet with the clam sauce. Toss to combine, allowing the pasta to finish cooking and
Step 4: Add chopped fresh parsley and drizzle with more olive oil if desired. Toss until the pasta is well coated and tender. Serve with toasted breadcrumbs sprinkled on top.
👩🏼🍳 Chef's Tip
- Enhance the Sauce with Reserved Pasta Water: Add a splash of the reserved pasta water to the clam sauce as you toss it with the pasta. The starchy water helps to thicken the sauce and allows it to better adhere to the pasta, creating a more cohesive and flavorful dish.
📖 Substitutions & Variations
Substitute Fresh Clams: If fresh clams are available, use them instead of canned clams for a more vibrant and briny flavor. Fresh clams will require steaming and shucking but add a superior taste and texture.
Change the Pasta Type: Swap spaghetti or linguine for fettuccine, tagliatelle, or bucatini to vary the texture of the dish. Fettuccine is slightly thicker, tagliatelle offers a ribbon-like texture, and bucatini has a hollow center that absorbs the sauce.
Adjust the Heat Level: Replace crushed red pepper flakes with chili flakes or a dash of hot sauce if you prefer a different type of heat. Chili flakes provide a milder, more gradual heat, while hot sauce adds a tangy kick.
🍴 Equipment
- Large Pot: For boiling the pasta.
- Large Skillet: For cooking the clam sauce.
- Tongs: For transferring pasta and tossing with the sauce.
- Measuring Cup: For reserving pasta water.
- Measuring Spoons: For measuring red pepper flakes and other seasonings.
- Knife and Cutting Board: For slicing garlic and chopping parsley.
- Colander: For draining pasta if not using tongs.
- Small Bowl: For mixing or holding breadcrumbs.
- Serving Bowl: For tossing the pasta with sauce and serving.
💭 Recipe FAQs
Yes, you can use fresh clams for a more vibrant flavor. If using fresh clams, steam them until they open, then add them to the sauce along with their juice. Note that you may need to adjust the cooking time to ensure the clams are properly cooked.
If you don’t have dry white wine, you can substitute it with chicken broth, vegetable broth, or additional clam juice. These alternatives will still provide depth to the sauce, though the flavor may vary slightly.
To make the recipe spicier, increase the amount of crushed red pepper flakes or add a dash of hot sauce. For a milder version, reduce the amount of red pepper flakes or omit them altogether. Adjust the heat level to suit your taste preferences.
Yes, you can use different types of clams such as littleneck clams, manila clams, or even baby clams. Just ensure they are cleaned thoroughly and cooked properly. If using fresh clams, be sure to steam and shuck them before adding to the sauce.
To adapt this recipe for a medically restrictive diet or calorie diet, you can reduce the amount of olive oil and use low-sodium canned clams to control salt intake. Additionally, use a minimal amount of Parmesan cheese or omit it, and avoid adding extra butter or salt.
🥣 Storage & Reheating
Storage: Keeps for 3 days when stored in an airtight container in the fridge.
Freezing: Place the pasta in an airtight container or freezer bag, removing as much air as possible. It can be frozen for up to 2 months.
Thaw: To use, thaw in the refrigerator overnight. Reheat gently in a skillet over low heat, adding a bit of reserved pasta water if needed to restore the sauce's consistency.
👩🏼🍳 Top Tips
- Cook Pasta to Al Dente: Remove the pasta from boiling water 1 minute before it reaches al dente to ensure it finishes cooking in the clam sauce. This allows the pasta to absorb the flavors and prevents it from becoming too soft.
- Use Reserved Pasta Water: Add a splash of reserved pasta water to the sauce while tossing with the pasta. The starchy water helps thicken the sauce and makes it cling better to the pasta, enhancing the overall texture and flavor.
- Adjust Seasonings to Taste: Taste the sauce and adjust the seasoning as needed. Depending on the saltiness of the clams and the heat of the red pepper flakes, you may need to tweak the salt and pepper to achieve the perfect balance.
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🥗 Pairing Recommendations
Did you make this recipe? Please leave a 5-star ⭐️⭐️⭐️⭐️⭐️ rating & comment below to let me know how it came out. Thanks for visiting!
📋 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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