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Spaghetti With Clams
Spaghetti With Clams
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Cook Time:
30 minutes
Total Time:
30 minutes
Succulent spaghetti with flavorful clam sauce made with minced clams, white wine, garlic, and olive oil.
Ingredients:
  • 1/2 pound (8 ounces) spaghetti pasta (can up to 3/4 pound of pasta if needed)
  • Salt for pasta water
  • 3 Tbsp extra virgin olive oil
  • 3 to 4 cloves garlic, minced (about a heaping tablespoon)
  • Pinch of red chili pepper flakes
  • 2 6-ounce cans minced clams (including the liquid)
  • 1/2 cup dry white wine
  • 1 teaspoon lemon zest
  • 2 Tbsp chopped fresh parsley
  • Freshly ground black pepper to taste
Instructions:
  • Prepare the aromatics: Boil a large pot of salted water (1 tablespoon of salt for every 2 quarts of water) and meanwhile, prepare the garlic, lemon zest, and parsley.
  • Prepare perfectly al dente spaghetti: Boil spaghetti in vigorously boiling water, setting the timer for 2 minutes less than the recommended time. Proceed with preparing the clam sauce simultaneously.
  • Heat 3 tablespoons of olive oil in a sauté pan over medium heat. Add minced garlic and red chili pepper flakes. Sauté for 30 seconds to 1 minute, until the garlic is fragrant and just begins to brown.
  • Deglaze the pan with white wine and clam juice: Pour the white wine into the pan, then extract the clam juice from the cans and add it to the pan. Increase heat to high and boil the sauce until it reduces while the spaghetti cooks. (Using the largest burner will speed up the reduction process.)
  • Once the spaghetti is nearly done cooking, reduce the sauce by two-thirds until about 1/4 to 1/3 cup of liquid remains in the pan. Add the chopped clams and bring to a simmer. Finally, mix in the minced parsley and lemon zest.
  • Mix the cooked al dente spaghetti with the clam sauce in a serving bowl. Add a sprinkle of freshly ground black pepper and some fresh parsley on top. Serve immediately.

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