Pasta with Clams

This recipe features spaghetti or linguine cooked al dente and tossed in a garlic, white wine, and clam sauce, finished with fresh parsley and crispy toasted breadcrumbs.

Course Main Course

Cuisine Italian

Prep Time 15

Cook Time 11

Total Time 26

Servings Servings

Calories 568kcal

Author Meghan Birnbaum

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

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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

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.

Nutrition