Spaghetti with Clams
Dive into the coastal flavors of Italy with our vibrant Spaghetti with Clams recipe—a perfect blend of simplicity and sophistication. This dish showcases tender spaghetti entwined in a delicately aromatic sauce made from fresh clams, garlic, a splash of dry white wine, and a hint of red chili flakes for a subtle kick. Brightened with lemon zest, juice, and freshly chopped parsley, every bite is a celebration of fresh, zesty, and savory notes. Ready in just 35 minutes, this recipe is ideal for a quick yet impressive weeknight dinner or a special gathering where seafood shines. Serve this classic Italian favorite with a wedge of lemon and extra parsley for a truly restaurant-worthy touch your guests will adore. Keywords: Spaghetti with Clams, Italian seafood pasta, easy clam pasta recipe, fresh clams recipe.
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Recipe Information
Ingredients
- 400 grams spaghetti
- 1 kilogram fresh clams
- 60 milliliters extra virgin olive oil
- 4 garlic cloves, thinly sliced
- 0.5 teaspoon red chili flakes
- 125 milliliters dry white wine
- 20 grams fresh parsley, chopped
- 1 lemon, zest and juice
- to taste salt
- to taste freshly ground black pepper
Instructions
Begin by soaking the clams in a large bowl of cold water for about 20 minutes to clean them. Drain and rinse under cold running water to remove any sand. Discard any clams that are open and do not close when tapped.
Bring a large pot of salted water to a boil. Add the spaghetti and cook until al dente, according to package instructions. Reserve 1 cup of pasta water and drain the spaghetti.
While the pasta is cooking, heat the olive oil in a large, deep skillet over medium heat. Add the sliced garlic and sauté until golden, about 2 minutes. Add the red chili flakes and stir briefly.
Increase the heat to high and add the clams to the skillet. Pour in the white wine and cover with a lid. Cook, shaking the skillet occasionally, until the clams open, about 5 to 7 minutes. Discard any clams that remain closed.
Reduce the heat to medium-low. Add the drained spaghetti to the skillet with the clams. Pour in a few tablespoons of the reserved pasta water to help create a sauce. Toss gently to combine.
Add the chopped parsley, lemon zest, and lemon juice. Season with salt and freshly ground black pepper to taste. Toss everything together over low heat until well combined, adding more pasta water if needed to achieve the desired sauce consistency.
Serve the spaghetti with clams immediately, garnished with extra parsley and a wedge of lemon on the side.
Nutrition Facts
Calories |
2737 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 80.2 g | 103% | |
| Saturated Fat | 10.9 g | 55% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 670 mg | 223% | |
| Sodium | 2946 mg | 128% | |
| Total Carbohydrate | 189.5 g | 69% | |
| Dietary Fiber | 10.3 g | 37% | |
| Total Sugars | 6.7 g | ||
| Protein | 280.4 g | 561% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 1057 mg | 81% | |
| Iron | 289.1 mg | 1606% | |
| Potassium | 6877 mg | 146% | |
*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.
