Spaghetti with Clams

Spaghetti with Clams

The delicate flavor of the clams is perfectly balanced with garlic, shallots and white wine in this unforgettable Italian traditional dish

23 May, 2012
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Season & Occasion

serves for


total time

0 HR 40 MIN


1 kg
2 each
1 clove
White wine
50 ml
400 g
red pepper flakes
a pinch
Flat leaf parsley
1 bunch
Extra-virgin olive oil
60 ml


Wash the clams. Discard the open ones. Peel and chop the shallots.

Peel and cut the garlic. Heat olive oil in a pan, sauté the garlic and add the clams. Deglaze with white wine, cover and leave to cook for 6-8 mintues until the clams open. Strain the clams, collecting the cooking sauce. Remove the meat from the clams, leaving just a few in their shells for decoration.

In the meantime, cook the spaghetti in a large pot of salted water. Drain.

Bring the clam cooking sauce and fish broth to the boil. Add the parsley and leave to cook over low flame for 3-4 minutes. Add salt. Add the spaghetti to the clam meat. Mix.

Dish out onto plates and decorate with the whole clams in shells.

Wine pairing: Vermentino della Maremma

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