White Clam Spaghetti Sauce
Elevate your pasta night with this irresistible White Clam Spaghetti Sauce recipe, a coastal-inspired dish that brings vibrant flavors straight to your table. Tender spaghetti is enveloped in a silky, savory sauce made from fresh littleneck clams, garlic-infused olive oil, and a splash of dry white wine. A hint of lemon zest and juice adds brightness, while crushed red pepper flakes give the dish a subtle kick. Finished with fresh parsley and served piping hot, this quick and easy recipe—ready in just 35 minutes—is perfect for weeknight dinners or special occasions. Whether you’re craving the fresh taste of the sea or seeking restaurant-quality fare at home, this classic pasta dish delivers both comfort and elegance in every bite.
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Ingredients
- 12 oz spaghetti
- 2 lbs fresh littleneck clams
- 3 tbsp olive oil
- 2 tbsp unsalted butter
- 6 pieces garlic cloves
- 0.5 tsp crushed red pepper flakes
- 1 cup dry white wine
- 1 cup clam juice
- 1 piece lemon, juiced and zested
- 0.5 cup parsley, finely chopped
- 0 to taste salt
- 0 to taste black pepper
Directions
Step 1
Scrub and rinse the clams well under cold water. Discard any clams that are cracked or do not close when tapped. Set aside.
Step 2
Bring a large pot of salted water to a boil. Cook the spaghetti until al dente according to package instructions. Reserve 1/2 cup of pasta water, drain the pasta, and set it aside.
Step 3
In a large, deep skillet or saucepan, heat the olive oil over medium heat. Add the butter and let it melt.
Step 4
Thinly slice the garlic cloves and add them to the pan. Sauté until fragrant and golden, about 1-2 minutes. Be careful not to burn the garlic.
Step 5
Add the crushed red pepper flakes and stir for a few seconds to release their flavor.
Step 6
Pour in the dry white wine and bring it to a simmer. Let it cook for 2-3 minutes to reduce slightly.
Step 7
Stir in the clam juice, lemon juice, and half of the lemon zest. Simmer for another 2 minutes.
Step 8
Add the fresh clams to the pan and cover with a lid. Cook over medium heat for 5-7 minutes, or until the clams open. Discard any clams that remain closed.
Step 9
Reduce the heat to low and add the cooked spaghetti to the pan, tossing to coat the pasta in the sauce.
Step 10
If needed, add a splash of the reserved pasta water to loosen the sauce. Season with salt and black pepper to taste.
Step 11
Sprinkle the chopped parsley and the remaining lemon zest over the pasta. Toss gently to combine.
Step 12
Serve immediately, garnished with additional parsley if desired. Enjoy!
Nutrition Facts
| Serving size | (1998.5g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 2182.0 |
| Total Fat 81.7g | 0% |
| Saturated Fat 23.6g | 0% |
| Polyunsaturated Fat 4.0g | |
| Cholesterol 392.2mg | 0% |
| Sodium 4840.0mg | 0% |
| Total Carbohydrate 155.0g | 0% |
| Dietary Fiber 13.0g | 0% |
| Total Sugars 8.7g | |
| Protein 159.4g | 0% |
| Vitamin D 0IU | 0% |
| Calcium 855.5mg | 0% |
| Iron 171.5mg | 0% |
| Potassium 3951.8mg | 0% |
Source of Calories