pasta with clams

Spaghetti with Canned Clams is a weeknight pantry meal that is packed full of delicious seafood flavor. It comes together in less than 15 minutes!

Spaghetti with Canned Clams Recipe

Salt, for pasta water

dry spaghetti (can use gluten-free

garlic,

red pepper flakes

clams, reserve liquid, clams chopped

dry white wine or chicken broth

lemon

butter, optional

parsley

Parmesan cheese

black pepper,

Bring a large pot of salted water to...

Bring a large pot of salted water to boil (use about one tablespoon of salt per two quarts of water—it should taste as salty as seawater). Add in the spaghetti and cook until al dente (about 2 minutes less than the time listed on the package). Reserve about 1 cup of the cooking water and set aside, then drain the pasta. Do not rinse.

While the spaghetti cooks, heat the oil over...

While the spaghetti cooks, heat the oil over medium heat in a large skillet. Add in the garlic and red pepper flakes, and sauté until just fragrant and tender, about 3 minutes.

Add in the liquid from the two cans...

Add in the liquid from the two cans of clams and the wine or chicken broth. Bring to a boil, reduce heat to low, and simmer until the mixture reduces down and thickens slightly, about 5 minutes. 

Remove from heat. Add in the zest and...

Remove from heat. Add in the zest and juice from a lemon, the butter, and the chopped clams. Add in the hot, drained pasta, and toss to combine. Add in the pasta cooking water, a couple of tablespoons at a time, if the mixture feels dry.

Serve topped with fresh minced parsley, Parmesan, and...

Serve topped with fresh minced parsley, Parmesan, and black pepper.

The simplest Linguini with Clams that makes for an incredible meal that feels restaurant quality from the comfort of your own home!

Linguini with Clams

linguini

butter unsalted butter

extra virgin olive oil

garlic (finely chopped)

calabrian chili paste

white wine (Sauv Blanc)

black pepper

manila clams (scrubbed)

chives

lemons

Cook the pasta until al dente. Reserve 1/4 cup of the pasta water, then drain the pasta and return it to the cooking pot.

Meanwhile, in a large skillet, heat the butter and olive oil over medium heat. Once melted, add the garlic and calabrian chili paste and cook until the garlic is fragrant about 60 seconds. Add the wine and pepper, increase the heat slightly, and cook until bubbling, about 2 minutes. Add the clams, increase the heat, cover, and cook just until the clams open, about 3 minutes.

If any clams don’t open, discard them and transfer the opened clams to the pasta pot. Taste the sauce and adjust salt and pepper as needed.

Warm through over medium heat, adding the reserved pasta water as needed to help make it extra saucy. Toss in the parsley, chives, lemon zest and lemon juice. Garnish with extra herbs and serve as needed.

Linguine alle Vongole

Linguine pasta

½ glass White wine (Prosecco)

kg Vongole

Garlic

Extra virgin olive oil (EVOO)

L Water

Rock salt

Linguine alle vongole must be made with the highest quality vongole you can get your hands on! Add them to a bowl filled with water and rock salt then leave to soak for up to 4 hours.

Once the vongole have soaked, strain them and leave to the side.

Add 5L water to a large pot and leave to boil. This will be used to cook your pasta.

Chop off the end of the parsley stalks and discard, then finely chop the rest of the stalks and the parsley leaves.

Place the saucepan on the stove at a medium-high heat and add 4-5 tablespoons of extra virgin olive oil.

Using a garlic presser, crush the garlic and add it to the pan. Shortly after, add a tablespoon of water to prevent the garlic from burning.

Mix the garlic and oil using a wooden spoon. This is your base for the linguine alle vongole.

After approx. 1 minute, add the vongole to the pan and stir through well.

Add a glass of white wine/prosecco to the pan*, stir through and put the lid on, leaving the steam to develop inside.

If your water has started to boil (in the big pot), add your pasta and check packet instructions for how long it should cook.

While the pasta is cooking, remove approx. 80% of the vongole from their shells, adding them back to the pan and discarding the shells.

3 minutes before the linguine pasta is ready, strain it using a hand sieve and add this to the pan too.

Add ½ mug pasta water to the pan and stir through, this will help the pasta to continue cooking and also to create a much creamier consistency.

Keep mixing and cooking it for up to 2 minutes, adding a sprinkle of parsley as you go.

For the last minute, try the technique of tossing the pasta in the pan before serving up a dish nice and hot!

https://www.youtube.com/watch?v=QD1rE0OhgHc

Pasta alle vongole is inspired by the Mediterranean lifestyle and it is my absolute favourite pasta dish in the world. The salty vongole and smooth long strands of pasta mixed with freshly chopped parsley and crushed garlic are the ultimate match .

#linguinevongole #spaghettivongole #clamspasta

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⏱️⏱️TIMECODES⏱️⏱️
0:00 How to Make Pasta alle Vongole
0:43 Introduction to Pasta alle Vongole
1:17 Ingredients for Pasta alle Vongole
2:20 How to Clean the Vongole 
4:07 How to Make the Sauce
5:24 How to Cook the Vongole
6:32 How to Cook the Pasta
7:22 Remove Some of the Vongole Shells
8:50 Combine Pasta with the Vongole Sauce
12:04 How to Serve Pasta alle Vongole
12:53 How to Eat Pasta, E ora si Mangia...Vincenzo's Plate!
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How to Make PASTA Alle VONGOLE Like an Italian

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Top 3 pasta with clams recipes from across the web

The most viewed pasta with clams recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

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Spaghetti with Canned Clams Recipe

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The most viewed pasta with clams recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine