Clam Pasta
Elevate your weeknight dinner routine with this luxurious Clam Pasta, a classic Italian-inspired dish that's as comforting as it is elegant. Tender spaghetti is tossed in a light, flavorful sauce brimming with the oceanic essence of fresh clams, aromatic garlic, and a splash of dry white wine. A hint of red pepper flakes adds a subtle kick, while bright notes of fresh lemon zest and juice create a vibrant, zesty finish. Silky melted butter and chopped parsley round out this dish, ensuring every forkful is bursting with rich, coastal flavor. Quick to prepare in just 30 minutes, this clam pasta recipe is perfect for a sophisticated yet effortless meal, ideal for date night or impressing dinner guests. Serve with a wedge of lemon and a glass of crisp white wine for the ultimate seafood pasta experience!
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Recipe Information
Ingredients
- 12 ounces spaghetti
- 2 pounds fresh clams (littleneck or Manila)
- 3 tablespoons olive oil
- 4 cloves garlic cloves, minced
- 0.5 cups dry white wine
- 0.5 teaspoons red pepper flakes
- 1 whole lemon, zested and juiced
- 0.25 cups chopped fresh parsley
- 2 tablespoons unsalted butter
- to taste salt
- to taste black pepper
Instructions
Rinse the clams under cold water, scrubbing their shells to remove grit. Discard any clams that are cracked or do not close when tapped.
Bring a large pot of salted water to a boil and cook the spaghetti until al dente according to the package instructions. Reserve 1 cup of pasta water before draining.
Heat the olive oil in a large, deep skillet over medium heat. Add the minced garlic and red pepper flakes, and sauté for about 1-2 minutes until fragrant but not browned.
Pour in the white wine and bring to a simmer, cooking for about 2 minutes to reduce slightly.
Add the cleaned clams to the skillet, cover with a lid, and cook for 5-7 minutes, shaking the pan occasionally, until the clams have opened. Discard any clams that remain closed.
Reduce the heat to low and add the lemon zest, lemon juice, parsley, and butter. Stir to combine, allowing the butter to melt and create a sauce.
Add the cooked spaghetti to the skillet and toss to coat with the sauce, adding a splash of reserved pasta water as needed to loosen the sauce.
Season with salt and black pepper to taste. Serve immediately, garnished with additional parsley and a wedge of lemon if desired.
Nutrition Facts
Calories |
2052 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 79.6 g | 102% | |
| Saturated Fat | 23.5 g | 118% | |
| Polyunsaturated Fat | 4.0 g | ||
| Cholesterol | 425 mg | 142% | |
| Sodium | 2965 mg | 129% | |
| Total Carbohydrate | 143.3 g | 52% | |
| Dietary Fiber | 10.2 g | 36% | |
| Total Sugars | 6.5 g | ||
| Protein | 159.6 g | 319% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 546 mg | 42% | |
| Iron | 35.3 mg | 196% | |
| Potassium | 2134 mg | 45% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
