Spaghetti with clams is a timeless classic of Italian cuisine. At our home, we often prepare them in the summer, for a family lunch or a quick dinner that smells of the sea. We always use true clams, meatier and tastier. Some prefer cockles, but as we know, each family has its own habits!
The key part? Cleaning them well. My fishmonger taught me to soak them in slightly salted water and stir them occasionally. Since then, no more sand in the dish!
Then in the pan: garlic, oil, chili, and white wine. The clams open in a few minutes, releasing all the flavor of the sea.
The spaghetti, cooked al dente, are tossed in the sauce with a little cooking water. This creates a delicious cream. A handful of fresh parsley and you bring to the table a simple yet unforgettable dish.
Before moving on to the recipe, here are other quick fish ideas
- Difficulty: Easy
- Cost: Medium
- Rest time: 2 Hours
- Preparation time: 5 Minutes
- Portions: 4
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: Spring, Summer, and Fall
- Energy 450.25 (Kcal)
- Carbohydrates 49.01 (g) of which sugars 0.75 (g)
- Proteins 33.91 (g)
- Fat 10.73 (g) of which saturated 2.20 (g)of which unsaturated 2.65 (g)
- Fibers 2.34 (g)
- Sodium 2,706.95 (mg)
Indicative values for a portion of 400 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients
- 12.7 oz spaghettoni
- 4.2 cups water (for cooking the pasta)
- salt
- 28.2 oz true clams
- chili pepper
- 2 cloves garlic
- extra virgin olive oil
- 1/2 cup white wine
- 3 fillets anchovies in oil (or anchovy paste)
- parsley (fresh)
Tools
- 1
Preparation
As I mentioned before, the most important part is to clean the clams well. I soak them in a little salted water, just enough to cover them. I leave them like this for a couple of hours, stirring them occasionally with my hand.
Then I gently lift them, put them in a colander, and rinse them under running water, shaking them well. If there are any bad ones, they will open on their own, and you can discard them. This way, no sand in your dish. Guaranteed!
Now to the pan: I heat oil, garlic, and a pinch of chili, let it simmer slightly, and add the clams. I cook them over high heat, covered, until they all open.
In the meantime, I put the salted water for the pasta on the heat, so it will be ready as soon as it boils.
When the clams are all open, we deglaze with a bit of white wine, still on high heat. We let it evaporate for a few minutes, without reducing it too much, then we turn off the heat.
We add the chopped fresh parsley immediately and let it flavor while we wait for the pasta to cook.
Once the water boils, we drop in the spaghetti and cook them for the time indicated on the package, but we drain them 30 seconds earlier.
In the meantime, we put the clam pan back on high heat. As soon as the sauce starts to sizzle again, we add the spaghetti using only the slotted spoon to drain them, so they retain some of their cooking water. It’s exactly what we need for the creamy sauce!
We toss everything together for a few minutes until a fragrant cream forms. We turn off the heat, add a drizzle of raw extra virgin olive oil, and serve immediately, nice and hot!
NOTES
To prepare truly good spaghetti with clams, there are a few but important tips.
First of all, the clams must be very fresh and well cleaned. This is the most important step to avoid sand in the dish and to taste all the sea aroma.
Another trick I always follow: add the parsley only after turning off the heat, never during cooking. This way it remains green, fresh, and fragrant.
When it’s time to add the pasta to the sauce, don’t use the colander, but the slotted spoon. This way the spaghetti retains the right amount of cooking water, which helps to blend well.
Finally, remember to toss everything on high heat for a few minutes: a delicious cream will form. Serve immediately, as soon as they’re ready. This is how this dish gives its best: hot, creamy, and fragrant.
If you liked the recipe or if you have questions, feel free to comment here or on social media Facebook, Pinterest, Instagram, and X.
FAQ (Frequently Asked Questions)
Can I use frozen clams for this recipe?
Yes, you can also use frozen clams if you can’t find fresh ones. I recommend slowly defrosting them in the fridge and the dish will still be tasty!
How do I know if a clam isn’t good?
During cleaning, if a clam is already open and doesn’t close when touched, it’s better to discard it. Also after cooking, if there are any that remain closed, they should be eliminated. It’s a sign they weren’t alive and might not be safe to eat.
