I can buy freshly shucked clams at my fish market, which I prefer for this type of pasta dish. Clams in the shell are fine for seafood stews but I don’t like trying to remove the shell from the clam and eat it with spaghetti. I know not everyone would agree, but this is the answer if you don’t like dealing with the shells in your pasta.
Spaghetti With White Clam Sauce
1 pint wild caught shucked clams with liquid (16 oz fresh, canned or frozen)
1/4 cup olive oil
1 large shallot, minced
4 garlic cloves, minced
1/3 cup white wine
3/4 teaspoon crushed red pepper
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
1/4 cup chopped fresh flat-leaf parsley
8 oz thin spaghetti
If the clams are large, I like to chop them into smaller pieces.
Bring a large pot of salted water to a boil, add the thin spaghetti and cook until al dente. Drain.
Heat oil in a large deep skillet over medium heat. Add shallot; cook 3 minutes or until golden, stirring frequently. Add garlic and red pepper flakes and cook one minute. Add wine and cook for a minute. Stir in chopped clams with their juice. Add salt and pepper. Cover and cook over low heat just until hot.
Add the cooked spaghetti to the clam sauce and toss in the skillet letting the pasta cook in the sauce for a few minutes. Sprinkle with the chopped parsley and serve in pasta bowls.
Add a green salad and some crusty Italian bread to round out the meal.
June 12, 2019 at 8:51 am
One of our friends is passionate about this. We’ll have to try it out for her.
For the Love of Cooking
June 12, 2019 at 10:47 am
Yum! I would eat this pasta with or without the shells – it’s my favorite.
June 12, 2019 at 2:32 pm
Being a New Englander, I’m ready for any type of clam dish! Looks delicious!
June 13, 2019 at 5:15 am
Excellent! Better than I’ve had in restaurants. Hubby LOVED it. I added a little more garlic.
June 13, 2019 at 12:51 pm
Thank you for letting me know you liked this recipe.