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Spaghetti with White Clam Sauce


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  • 12 ounces dried spaghetti
  • 3 Tbsp pressed or minced garlic
  • 1 Tbsp olive oil
  • 1/2 cup dry white wine
  • 1 bottle (8 oz.) clam juice
  • 2 cans (10 oz. ea.) baby clams, drained (reserve liquid)
  • 1/2 cup chopped parsley
  • 1/2 tsp hot chili flakes
  • Salt


Servings 4
Preparation time 15mins
Cooking time 25mins


Step 1

In a 5-6 qt. pan over high heat, bring about 4 qt water to a boil. Add spaghetti and cook, stirring occasionally, until barely tender to bite, about 10 minutes.

Meanwhile, in a 10-12 inch frying pan over medium high heat, stir garlic in olive oil often until fragrant (do not brown), 1 to 2 minutes. Add wine, clam juice, and reserved liquid from clams and boil until reduced to about 1 cup, 6 to 8 minutes. Add clams and stir occasionally until hot, 1 to 2 minutes.

Drain spaghetti, and add to clam sauce along with parsley and chili flakes; mix, and add salt to taste. Divide equally among four bowls.


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