How to make Clams and Spaghetti – Around the Kitchen Table

One of the easiest Restaurant Style Meals you’ll ever make is Clams with Spaghetti!

Clams and Spaghetti are one of traditional Italian dishes that you’ll find served in the finest Italian restaurant around the world.    And of course the price will reflect its popularity.   What these restaurants don’t want you to know is just how easy they are to make and how inexpensively you can make them in your own home.

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On todays episode of Around the Kitchen Table, I showed you  just how quick and easy Clams and Spaghetti is to make, as my co-host Susan Serra chatted with Cynthia Bogart of The Daily Basics about Italian Kitchen Designs.

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So if you’d like to save yourself some money while improving your dinner menu this is the dish for you!  If you want to make it red just add 2 cups of your favorite marinara,  or swap out mussels for the clams for a change of pace.

Mussels and Clams are becoming much easier to find with safe and delicious farm raised products (from the United States) readily available in many supermarkets.  Just remember if they’re open and can’t be coaxed into closing back up they’re dead any you can’t eat them, you want your shellfish alive and closed tight!

Check out the video below the recipe for the step by step process of how to make Clams and Spaghetti.

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Clams and Spaghetti in a garlic sauce
 
Prep time
Cook time
Total time
 
Author:
Recipe type: Entree
Cuisine: Italian
Serves: 3
Ingredients
  • 1 lb of good quality Linguine (De Cecco, Del Verde, or Barilla)
  • 1 bag Farm Raised Little Neck Clams (bag of 50, or at least 15 clams per person)
  • 2 cloves of Garlic sliced
  • 1 Tablespoons Fresh Parsley chopped
  • 1 Tablespoon Fresh Basil chopped
  • Pinch of Crushed Red Pepper
  • Pinch of Black Pepper
  • Sprinkle of grated Romano Cheese
  • 2-3 Tablespoons Extra Virgin Olive Oil
Instructions
  1. place large stock pot on stove to cook pasta per directions on the box
  2. Finely chop parsley and basil
  3. Chop garlic
  4. Rinse clams in cold water checking to make sure they are all closed, or that they will close when tapped. If they are open they are dead..do not use them!
  5. As soon as the pasta water is ready add the pasta and set your timer per instructions.
  6. Place a large saute pan on the stove and add the olive oil and garlic.
  7. Briefly saute the garlic then add the clams, basil and crushed red pepper to the pan and cover with a lid allowing the clams to steam open.
  8. If you have timed this correctly the clams will open with about two minutes to spare on the pasta, turn off the heat on the clams and keep covered until serving.
  9. Drain pasta, place in bowl and divide clams and sauce between them
  10. sprinkle fresh chopped parsley on top of the clams and serve with grated Romano cheese.

Don’t forget a loaf of good crusty bread and a bottle of your favorite wine or sparkling water to make this an evening to remember!

Comments

  1. I have always loved pasta with clam sauce. Even as a kid, I’d ask for it for my birthday dinner… loaded, of course, with mounds of parmesan.

  2. I’ve been wanting to make this for so long and now that I see how simple it is, I feel silly for putting it off. So now I will be buys some clams and fresh herbs this week. Thanks!

  3. This sounds like a fantastic weeknight dinner!

  4. Clams and spagetti…can’t go wrong with that. I didn’t know Open clams were dead. Thanks so much for that tip.

  5. I purchased a pound of minalla. Clams and my husband put them in the freezer without my knowledge. And surprised me with by taken me out to dinner and with the hectic. Life style of everyday life i complexly forgot about the clams and while rearranging my freezer. Discovered my clams, can I still make the clam sauce or must they be tossed.

    • hi Frances

      they should still be good, in essence by freezing you preserved them. The only thing you won’t be able to know if any were dead before you froze them, you should never shellfish that died prior to cooking. If you decide to use them, I would take them out of the shell and just use the meat to make the sauce, and look for any signs they were bad and toss those.

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