Spaghettini with Clam Sauce
Transport your taste buds to the Italian coast with this vibrant and elegant recipe for Spaghettini with Clam Sauce. Featuring tender spaghettini tossed in a luscious, briny sauce crafted from fresh littleneck or Manila clams, fragrant garlic, a splash of dry white wine, and a zingy touch of lemon, this dish strikes the perfect balance between simplicity and sophistication. The buttery, subtly spicy sauce clings to each strand of pasta, while a sprinkle of fresh parsley adds a refreshing herbal finish. Ready in just 35 minutes, this classic seafood pasta is perfect for a quick weeknight dinner or an impressive meal to entertain guests. Serve it with a crusty baguette to soak up every last drop of the savory clam broth for a truly unforgettable dining experience.
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Ingredients
- 12 oz spaghettini (thin spaghetti)
- 2 lbs fresh clams (littleneck or Manila, scrubbed)
- 3 tbsp olive oil
- 4 cloves garlic cloves, minced
- 0.5 tsp crushed red pepper flakes
- 1 cup dry white wine
- 1 cup vegetable stock or clam juice
- 2 tbsp unsalted butter
- 2 tbsp fresh parsley, chopped
- 1 whole lemon, zested and juiced
- 0 to taste kosher salt
- 0 to taste ground black pepper
Directions
Step 1
Bring a large pot of salted water to a boil. Cook the spaghettini according to the package instructions until al dente. Reserve 1/2 cup of pasta cooking water, then drain the pasta and set aside.
Step 2
While the pasta cooks, heat the olive oil in a large, deep skillet over medium heat. Add the minced garlic and crushed red pepper flakes, sautéing for about 1-2 minutes until fragrant but not browned.
Step 3
Increase the heat to medium-high and add the clams to the skillet. Pour in the white wine and vegetable stock (or clam juice). Cover the skillet with a lid and cook for 5-7 minutes, or until the clams open. Discard any clams that do not open.
Step 4
Reduce the heat to low and stir in the butter, lemon zest, and lemon juice. Allow the sauce to simmer gently for 1-2 minutes. Taste and season with salt and black pepper as needed.
Step 5
Add the cooked spaghettini to the skillet, tossing gently to coat the pasta in the sauce. If the sauce seems too dry, stir in a bit of the reserved pasta cooking water until you reach your desired consistency.
Step 6
Sprinkle the chopped fresh parsley over the pasta, toss again lightly, and serve immediately. Optionally, garnish with additional lemon wedges or a drizzle of olive oil for added brightness.
Nutrition Facts
| Serving size | (1875.6g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 2038.5 |
| Total Fat 78.6g | 0% |
| Saturated Fat 23.0g | 0% |
| Polyunsaturated Fat 4.0g | |
| Cholesterol 370.4mg | 0% |
| Sodium 1666.9mg | 0% |
| Total Carbohydrate 143.6g | 0% |
| Dietary Fiber 9.4g | 0% |
| Total Sugars 8.8g | |
| Protein 131.4g | 0% |
| Vitamin D 0IU | 0% |
| Calcium 952.1mg | 0% |
| Iron 131.0mg | 0% |
| Potassium 1863.2mg | 0% |
Source of Calories