One Skillet Spaghetti and Clams
Elevate your weeknight dinner routine with this elegant yet easy One Skillet Spaghetti and Clams recipe. Featuring tender al dente pasta cooked directly in a flavorful broth of dry white wine, garlic, and chicken or seafood stock, this one-pan wonder is both hassle-free and packed with briny, oceanic goodness. Fresh clams take center stage, infusing every bite with their natural sweetness, while a touch of red pepper flakes adds gentle heat. Finished with a velvety swirl of butter, a sprinkle of fresh parsley, and a squeeze of zesty lemon, this dish is the perfect blend of coastal sophistication and comforting simplicity. Ready in under 40 minutes and requiring minimal cleanup, it's a dinner worthy of any occasion, from casual family meals to stylish gatherings.
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Recipe Information
Ingredients
- 12 oz spaghetti
- 2 lbs fresh clams (little neck or manila)
- 3 tbsp extra virgin olive oil
- 4 garlic cloves, thinly sliced
- 1 tsp red pepper flakes
- 1 cup dry white wine
- 2 cups chicken or seafood stock
- 2 tbsp unsalted butter
- 2 tbsp fresh parsley, chopped
- 4 lemon wedges, for serving
- 1 tsp salt
- 1 tsp ground black pepper
Instructions
Rinse the clams under cold water, scrubbing the shells to remove any sand or debris. Discard any clams that are cracked or do not close when tapped. Set aside.
In a large, deep skillet, heat 3 tablespoons of olive oil over medium heat. Add the sliced garlic and red pepper flakes, cooking for about 1-2 minutes until fragrant and lightly golden (be careful not to burn the garlic).
Pour in the white wine and chicken or seafood stock, stirring to combine. Bring the mixture to a gentle boil.
Add the clams to the skillet in a single layer. Cover with a lid and cook for 6-8 minutes, or until the clams open. Discard any clams that do not open. Use a slotted spoon to transfer the cooked clams to a bowl and set aside, keeping them warm.
Add the salt and spaghetti to the skillet, making sure the pasta is mostly submerged in the liquid. Reduce the heat to medium-low, cover again, and cook for 10-12 minutes, stirring occasionally to prevent sticking. Add a bit more stock or water if needed to keep the pasta moist.
When the spaghetti is al dente and most of the liquid has been absorbed, stir in the butter and season with black pepper to taste.
Return the clams to the skillet and toss gently to combine with the pasta. Sprinkle with fresh parsley.
Serve immediately, garnished with lemon wedges on the side.
Nutrition Facts
Calories |
1632 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 78.7 g | 101% | |
| Saturated Fat | 22.3 g | 112% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 382 mg | 127% | |
| Sodium | 5496 mg | 239% | |
| Total Carbohydrate | 48.7 g | 18% | |
| Dietary Fiber | 6.7 g | 24% | |
| Total Sugars | 8.6 g | ||
| Protein | 133.4 g | 267% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 579 mg | 45% | |
| Iron | 141.5 mg | 786% | |
| Potassium | 2918 mg | 62% | |
*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.
