This Saucy Clam Pasta is the weeknight date night recipe you need in your life.
This is my favorite pasta to make when I’m craving seafood, especially when I have a large loaf of crusty bread. Plus, it comes together in about 30 minutes!
you’ll love this saucy clam pasta because it’s…
- perfect for date night or any night
- amazing for crusty bread
- quick, simple and easy
- slightly spicy
HOW TO MAKE THIS SAUCY CLAM PASTA
The recipe really is simple. While your salty pasta water is coming to a boil, gather all of your ingredients.
Then melt some butter and olive oil in a pan and saute the garlic, add in a pinch of Italian seasoning, salt, pepper, and some crushed red pepper.
Seriously, when it comes to garlic, grate it using a microplane, you’ll thank me. This recipe calls for five cloves of garlic, but you can use more if you want, just cook it on low, so you don’t burn it. Once you start to smell the garlic, pour in some white wine and reduce it a little. After, add vegetable stock and pasta water.
Don’t be afraid of clams
They are the most straightforward shellfish to cook (just make sure you wash them first). All you have to do is dump the clams in the pot, and cover them. In about 10 minutes, the clams will open up, and you can discard any that have remained closed.
Pull all the clams out of the sauce, before continuing.
Next, add in the pasta, lemon (zest + juice), chopped parsley, a generous helping of freshly grated parmesan, freshly cracked pepper, and a pinch of salt, to taste. If your feeling festive, drizzle in a bit of cream.
Toss this clam pasta and serve on hot plates with some crusty bread.
- 1 lbs. spaghetti
- ½ c real sweet cream butter
- ½ c olive oil plus more for pasta
- 3 - 5 cloves garlic, grated
- 1 heaping tsp dried herb blend
- ½ tsp red pepper chili flakes, plus more to taste
- ⅓ c white wine
- 1 c. vegetable stock
- 1 c. reserved pasta water
- 2 lbs clams
- 1 large lemon (zest + juice)
- Large handful chopped parsley
- 2 - 4 tbsp heavy cream (optional)
- Salt + pepper to taste
- In a large pot, cook spaghetti in salted water. Let it cook until just under al dente. Approximately 2 minutes short of the package directions. Reserve 1 cup of pasta water before draining pasta. Once the pasta has been drained, coat in two tablespoons of olive oil to help prevent clumping.
- Meanwhile, in a small dutch oven, melt together butter and olive oil over medium-low heat. Add garlic, dried herbs, and chili flakes. Cook for about a minute or until the garlic is fragrant. Be careful not to burn.
- Add in white wine, and bring to a boil. Lower to a simmer, and reduce by half, about five minutes.
- After, add in vegetable stock and pasta water. Bring to a boil, again, then add the clams. Lower the heat to a simmer, and put the lid on the dutch oven. Let the clams cook until they open, about 10 minutes.
- Once the clams have opened up, remove from the sauce, placing them onto a separate plate. Throw away any clams that have remained closed.
- Add lemon zest, juice, parsley, spaghetti, and heavy cream (if using), and a large helping of shaved parmesan and freshly cracked black pepper. Let simmer until the pasta is al dente. Season with salt if needed.
- Plate the spaghetti and clams, then ladle the sauce over it. Serve with crusty bread.
be sure to rinse clams before using.
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Nutrition Information:Yield: 6 Serving Size: 1
Amount Per Serving: Calories: 792Total Fat: 45gSaturated Fat: 17gTrans Fat: 1gUnsaturated Fat: 23gCholesterol: 165mgSodium: 2176mgCarbohydrates: 47gFiber: 2gSugar: 2gProtein: 46g
Nutrition facts are for personal reference only as calories may vary on a case by case basis.