I’ll never forget the first time I had spaghetti with clams in a tiny seaside trattoria in Naples. The waiter plunked down this steaming plate of pasta, the briny aroma of the sea hitting me before I even took a bite. That’s when I fell in love – with the simplicity of garlicky olive oil clinging to al dente noodles, with plump clams that burst with ocean flavor, with how something so effortless could taste so extraordinary.

Now I make my version at home when I want to feel fancy without the fuss. It’s one of those magical dishes where less is more – just a handful of fresh ingredients transformed into pure comfort. The clams do most of the work, really. Their liquor mixes with white wine and garlic to create this incredible sauce that coats every strand of spaghetti. It’s restaurant-worthy but totally doable on a weeknight, which is why it’s become my go-to when I need a taste of vacation vibes.

Why You’ll Love This Spaghetti with Clams

Listen, this isn’t just another pasta dish – it’s a 25-minute vacation on a plate. Here’s why it’s my forever favorite:

• Weeknight magic: From fridge to table faster than pizza delivery, but tastes like you slaved for hours
• Freshness you can taste: That briny clam juice mixed with wine? Pure liquid gold that clings to every noodle
• Restaurant drama at home: Nothing impresses guests like that moment when the clams pop open in the pan
• Clean plate guarantee: Between the garlic, the chili flakes, and those sweet clams? You’ll be scraping the bowl

Trust me – once you taste spaghetti that’s been kissed by the sea, there’s no going back.

Ingredients for Spaghetti with Clams

Here’s what you’ll need to make magic happen – and I mean every single ingredient counts in this simple-but-perfect dish:

• 1 pound spaghetti – the classic choice, though linguine works great too
• 2 pounds fresh clams, scrubbed clean (little guys should be tightly closed when you buy them)
• 4 cloves garlic, minced (no cheating with powder – fresh is everything here)
• ½ cup dry white wine – use something you’d actually drink
• ¼ cup extra-virgin olive oil – the good stuff from your fanciest bottle
• ¼ teaspoon red pepper flakes – just enough for a gentle kick
• ¼ cup fresh parsley, chopped (save some for that pretty garnish)
• Salt – for that perfectly seasoned pasta water

See? Nothing fancy, just honest ingredients that turn into something spectacular together.

Equipment You’ll Need for Spaghetti with Clams

Don’t worry – you probably already have everything to make this beauty. Here’s the short and sweet list:

• Large pot for boiling pasta (the wider the better)
• Big skillet with lid – those clams need room to breathe as they open
• Colander for draining spaghetti (but save some pasta water!)
• Wooden spoon – perfect for gently tossing everything together

Bonus if you have: a garlic press (lazy mincing hack) or crusty bread (for sauce mopping emergencies).

How to Make Spaghetti with Clams

Okay, here’s where the magic happens! Follow these steps and you’ll have restaurant-quality spaghetti with clams faster than you can say “mangia!”

Cooking the Pasta

First things first – get that pasta water going. Fill your biggest pot about ¾ full with water (clams need space to dance later). Crank the heat to high and wait for that rolling boil. Here’s my golden rule: salt the water until it tastes like the sea – about 2 tablespoons should do it. Toss in the spaghetti and set your timer for 1 minute less than the package says. We want that perfect al dente bite since the pasta will keep cooking when we toss it with the sauce. Oh! And save about a cup of that starchy pasta water before draining – it’s liquid gold for adjusting sauce consistency later.

Preparing the Clam Sauce

While the pasta cooks, let’s make that incredible clam sauce. Heat olive oil in your largest skillet over medium – not too hot or the garlic will burn. Add the minced garlic and red pepper flakes, stirring just until fragrant (about 30 seconds – your kitchen should smell amazing). Pour in the white wine and let it bubble for a minute to cook off the alcohol. Now the fun part – add all those scrubbed clams and immediately cover with a lid. Set your timer for 5 minutes and resist peeking! The clams will steam open in their own briny juices. After 5 minutes, check – any unopened clams get tossed (they weren’t meant to be).

Combining Spaghetti with Clams

Time for the grand finale! Add your drained spaghetti directly to the skillet with the clams. Use tongs to gently toss everything together – the pasta will soak up all that glorious clam-infused sauce. If it looks dry, splash in some reserved pasta water a tablespoon at a time until it’s perfectly glossy. Sprinkle with chopped parsley for that fresh pop of color and flavor. Serve immediately in big bowls with extra napkins – this is messy, juicy, finger-licking good pasta that waits for no one!

Tips for Perfect Spaghetti with Clams

After making this dish more times than I can count, here are my hard-earned secrets for clam pasta perfection:

• Clam check: Tap any open clams before cooking – if they don’t close, toss ’em (they’re dead and unsafe)
• Pan real estate: Don’t crowd the skillet – clams need space to open properly (cook in batches if needed)
• Heat control: Medium heat is your friend – too hot and the garlic burns, too low and clams won’t open
• Spice it up: Love heat? Double the red pepper flakes. Not a fan? Skip them entirely
• Pasta water magic: That starchy water fixes everything – too thick? Add a splash. Too thin? Let it reduce

Remember: fresh clams and good timing make all the difference between good and “oh my god” amazing!

Serving Suggestions for Spaghetti with Clams

Oh, let me tell you how I love to serve this beauty! A big wooden board of crusty bread is mandatory – you’ll want to sop up every last drop of that garlicky clam sauce. A simple arugula salad with lemon wedges cuts through the richness perfectly. And please – pour yourself a glass of the same crisp white wine you cooked with. The Italians know best: when the food’s this good, the wine should be in both the pan and your glass!

Storing and Reheating Spaghetti with Clams

Leftovers? Ha! But if you somehow have some, stash them in the fridge for 2-3 days max. Reheat gently with a splash of water to loosen the sauce – microwaves work in a pinch. Important: Toss any clams that stayed closed or smell funky. Better safe than sorry with seafood!

Spaghetti with Clams FAQs

I get asked these questions all the time – here’s everything you need to know to make your clam pasta foolproof:

Can I use frozen clams?
Honestly? Fresh is best here. Frozen clams release too much water and lose that sweet sea flavor. If you must, use high-quality frozen clams in shells (never canned!), but thaw completely first.

What if my clams don’t open?
Toss ’em! Seriously. Unopened clams after cooking means they were dead before hitting the pan and could make you sick. Better safe than sorry – that’s why we check each one.

Can I make this without wine?
Sure – use bottled clam juice or seafood stock instead. But the wine adds such lovely acidity – even a cheap $5 bottle works wonders!

Help! My sauce is too watery.
No panic! Just simmer it uncovered for a minute or two to reduce. That reserved pasta water can also help bind everything if you’ve already drained too much.

Can I add other seafood?
Absolutely! Throw in some shrimp or mussels during the last 2 minutes of cooking. Just adjust quantities so you don’t overcrowd the pan.

Nutritional Information for Spaghetti with Clams

Here’s the skinny on this dish (though let’s be real – you’re not eating it for the diet!). Approximate nutrition per serving (remember, exact numbers vary based on your ingredients and portion size):

• 450 calories – most from those wholesome carbs and lean protein
• 12g fat (mostly the good-for-you olive oil kind)
• 25g protein – thank those mighty little clams!
• 60g carbs – all worth it for that perfect al dente bite

Not bad for a meal that tastes like an Italian vacation, right?

Rate This Spaghetti with Clams Recipe

Made this beauty? I’d love to hear how it turned out for you! Drop a note below about your clam pasta adventures – your tips might help the next cook.

25-Minute Spaghetti with Clams: A Mouthwatering Seaside Feast

---

• Author: Christina R. Jones
• Total Time: 25 minutes
• Yield: 4 servings 1x
• Diet: Low Calorie

Print Recipe

Pin Recipe

Description

A classic Italian dish featuring spaghetti tossed with fresh clams in a garlic and white wine sauce.

---

Ingredients

Scale 1x2x3x

• 1 pound spaghetti
• 2 pounds fresh clams, scrubbed
• 4 cloves garlic, minced
• 1/2 cup dry white wine
• 1/4 cup extra-virgin olive oil
• 1/4 teaspoon red pepper flakes
• 1/4 cup fresh parsley, chopped
• Salt to taste

---

Instructions

1. Bring a large pot of salted water to a boil. Cook spaghetti according to package directions.
2. Heat olive oil in a large skillet over medium heat. Add garlic and red pepper flakes, sauté until fragrant.
3. Add clams and white wine. Cover and cook until clams open, about 5-7 minutes.
4. Discard any clams that do not open. Toss the cooked spaghetti with the clam sauce.
5. Garnish with fresh parsley and serve immediately.

Notes

• Use fresh clams for best flavor.
• Discard any clams with broken shells before cooking.
• Serve with crusty bread to soak up the sauce.

• Prep Time: 10 minutes
• Cook Time: 15 minutes
• Category: Main Dish
• Method: Stovetop
• Cuisine: Italian

Nutrition

• Serving Size: 1 portion
• Calories: 450
• Sugar: 2g
• Sodium: 400mg
• Fat: 12g
• Saturated Fat: 2g
• Unsaturated Fat: 8g
• Trans Fat: 0g
• Carbohydrates: 60g
• Fiber: 3g
• Protein: 25g
• Cholesterol: 40mg

Keywords: spaghetti, clams, Italian, seafood, pasta