White Clam Spaghetti Sauce
Elevate your pasta night with this irresistible White Clam Spaghetti Sauce recipe, a coastal-inspired dish that brings vibrant flavors straight to your table. Tender spaghetti is enveloped in a silky, savory sauce made from fresh littleneck clams, garlic-infused olive oil, and a splash of dry white wine. A hint of lemon zest and juice adds brightness, while crushed red pepper flakes give the dish a subtle kick. Finished with fresh parsley and served piping hot, this quick and easy recipe—ready in just 35 minutes—is perfect for weeknight dinners or special occasions. Whether you’re craving the fresh taste of the sea or seeking restaurant-quality fare at home, this classic pasta dish delivers both comfort and elegance in every bite.
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Recipe Information
Ingredients
- 12 oz spaghetti
- 2 lbs fresh littleneck clams
- 3 tbsp olive oil
- 2 tbsp unsalted butter
- 6 pieces garlic cloves
- 0.5 tsp crushed red pepper flakes
- 1 cup dry white wine
- 1 cup clam juice
- 1 piece lemon, juiced and zested
- 0.5 cup parsley, finely chopped
- to taste salt
- to taste black pepper
Instructions
Scrub and rinse the clams well under cold water. Discard any clams that are cracked or do not close when tapped. Set aside.
Bring a large pot of salted water to a boil. Cook the spaghetti until al dente according to package instructions. Reserve 1/2 cup of pasta water, drain the pasta, and set it aside.
In a large, deep skillet or saucepan, heat the olive oil over medium heat. Add the butter and let it melt.
Thinly slice the garlic cloves and add them to the pan. Sauté until fragrant and golden, about 1-2 minutes. Be careful not to burn the garlic.
Add the crushed red pepper flakes and stir for a few seconds to release their flavor.
Pour in the dry white wine and bring it to a simmer. Let it cook for 2-3 minutes to reduce slightly.
Stir in the clam juice, lemon juice, and half of the lemon zest. Simmer for another 2 minutes.
Add the fresh clams to the pan and cover with a lid. Cook over medium heat for 5-7 minutes, or until the clams open. Discard any clams that remain closed.
Reduce the heat to low and add the cooked spaghetti to the pan, tossing to coat the pasta in the sauce.
If needed, add a splash of the reserved pasta water to loosen the sauce. Season with salt and black pepper to taste.
Sprinkle the chopped parsley and the remaining lemon zest over the pasta. Toss gently to combine.
Serve immediately, garnished with additional parsley if desired. Enjoy!
Nutrition Facts
Calories |
2182 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 81.7 g | 105% | |
| Saturated Fat | 23.6 g | 118% | |
| Polyunsaturated Fat | 4.0 g | ||
| Cholesterol | 392 mg | 131% | |
| Sodium | 4840 mg | 210% | |
| Total Carbohydrate | 155.0 g | 56% | |
| Dietary Fiber | 13.0 g | 46% | |
| Total Sugars | 8.7 g | ||
| Protein | 159.4 g | 319% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 856 mg | 66% | |
| Iron | 171.5 mg | 953% | |
| Potassium | 3952 mg | 84% | |
*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.
