Tybee Clam Pasta
Elevate your weeknight dinner with Tybee Clam Pasta, a coastal-inspired dish that brings the taste of the sea right to your table. This recipe features tender spaghetti tossed with briny littleneck clams, bathed in a luscious garlic and white wine sauce infused with lemon zest and a subtle kick of red pepper flakes. Fresh parsley adds a burst of color and herbaceous flavor, while a touch of butter ensures the sauce is irresistibly silky. Perfectly balanced with bright citrus notes and a hint of heat, this pasta comes together in just 40 minutes, making it an elegant yet accessible option for seafood lovers. Serve it with crusty bread to savor every drop of the flavorful broth—ideal for a cozy dinner or impressing guests at your next gathering. Keywords: Tybee Clam Pasta recipe, seafood pasta, easy clam linguine, white wine pasta sauce, quick dinner ideas.
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Recipe Information
Ingredients
- 12 oz spaghetti
- 2 lbs fresh clams (littlenecks or cockles)
- 3 tbsp olive oil
- 2 tbsp unsalted butter
- 4 cloves garlic
- 1 shallot
- 1 cup dry white wine
- 1 cup chicken or seafood stock
- 0.5 tsp red pepper flakes
- 1 lemon (zested and juiced)
- 0.25 cup fresh parsley (chopped)
- to taste salt
- to taste black pepper
Instructions
Bring a large pot of salted water to a boil. Cook the spaghetti until al dente according to package instructions. Reserve 1 cup of the pasta water, then drain and set the spaghetti aside.
While the pasta is cooking, rinse the clams thoroughly under cold water, discarding any that are cracked or do not close when tapped.
In a large, deep skillet or pot, heat the olive oil and butter over medium heat.
Finely mince the garlic and shallot. Add them to the skillet and sauté for 2-3 minutes until fragrant and slightly translucent, stirring often to prevent burning.
Add the red pepper flakes and sauté for another 30 seconds to bloom the flavor.
Pour in the white wine and chicken or seafood stock. Increase the heat to medium-high and bring the mixture to a simmer.
Add the 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. Add the cooked spaghetti to the skillet, tossing it gently to coat in the sauce. If the sauce needs more liquid, stir in a bit of the reserved pasta water, 1-2 tablespoons at a time.
Stir in the lemon zest, lemon juice, and chopped parsley, mixing well. Season to taste with salt and black pepper.
Serve immediately in bowls, garnished with additional parsley if desired. Pair with crusty bread to soak up the sauce.
Nutrition Facts
Calories |
514 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 19.0 g | 24% | |
| Saturated Fat | 5.4 g | 27% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 93 mg | 31% | |
| Sodium | 839 mg | 36% | |
| Total Carbohydrate | 38.5 g | 14% | |
| Dietary Fiber | 2.9 g | 10% | |
| Total Sugars | 2.4 g | ||
| Protein | 35.1 g | 70% | |
| Vitamin D | 0.1 mcg | 0% | |
| Calcium | 248 mg | 19% | |
| Iron | 33.1 mg | 184% | |
| Potassium | 613 mg | 13% | |
*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.
