Spaghettini with Clam Sauce
Transport your taste buds to the Italian coast with this vibrant and elegant recipe for Spaghettini with Clam Sauce. Featuring tender spaghettini tossed in a luscious, briny sauce crafted from fresh littleneck or Manila clams, fragrant garlic, a splash of dry white wine, and a zingy touch of lemon, this dish strikes the perfect balance between simplicity and sophistication. The buttery, subtly spicy sauce clings to each strand of pasta, while a sprinkle of fresh parsley adds a refreshing herbal finish. Ready in just 35 minutes, this classic seafood pasta is perfect for a quick weeknight dinner or an impressive meal to entertain guests. Serve it with a crusty baguette to soak up every last drop of the savory clam broth for a truly unforgettable dining experience.
The Toxic-Free Cutting Board
Medical-grade titanium. No microplastics. No bacteria. No compromises.
Recipe Information
Ingredients
- 12 oz spaghettini (thin spaghetti)
- 2 lbs fresh clams (littleneck or Manila, scrubbed)
- 3 tbsp olive oil
- 4 cloves garlic cloves, minced
- 0.5 tsp crushed red pepper flakes
- 1 cup dry white wine
- 1 cup vegetable stock or clam juice
- 2 tbsp unsalted butter
- 2 tbsp fresh parsley, chopped
- 1 whole lemon, zested and juiced
- to taste kosher salt
- to taste ground black pepper
Instructions
Bring a large pot of salted water to a boil. Cook the spaghettini according to the package instructions until al dente. Reserve 1/2 cup of pasta cooking water, then drain the pasta and set aside.
While the pasta cooks, heat the olive oil in a large, deep skillet over medium heat. Add the minced garlic and crushed red pepper flakes, sautéing for about 1-2 minutes until fragrant but not browned.
Increase the heat to medium-high and add the clams to the skillet. Pour in the white wine and vegetable stock (or clam juice). Cover the skillet with a lid and cook for 5-7 minutes, or until the clams open. Discard any clams that do not open.
Reduce the heat to low and stir in the butter, lemon zest, and lemon juice. Allow the sauce to simmer gently for 1-2 minutes. Taste and season with salt and black pepper as needed.
Add the cooked spaghettini to the skillet, tossing gently to coat the pasta in the sauce. If the sauce seems too dry, stir in a bit of the reserved pasta cooking water until you reach your desired consistency.
Sprinkle the chopped fresh parsley over the pasta, toss again lightly, and serve immediately. Optionally, garnish with additional lemon wedges or a drizzle of olive oil for added brightness.
Nutrition Facts
Calories |
506 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 18.8 g | 24% | |
| Saturated Fat | 5.6 g | 28% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 93 mg | 31% | |
| Sodium | 416 mg | 18% | |
| Total Carbohydrate | 36.2 g | 13% | |
| Dietary Fiber | 2.4 g | 8% | |
| Total Sugars | 2.4 g | ||
| Protein | 32.9 g | 66% | |
| Vitamin D | 0.1 mcg | 0% | |
| Calcium | 237 mg | 18% | |
| Iron | 32.9 mg | 183% | |
| Potassium | 484 mg | 10% | |
*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.
