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Clam Pasta


serve up a classic italian pasta dish with this simple recipe for spaghetti with a tasty clam sauce.

Time: 20 minutes


  • heat the olive oil in a heavy-based saucepan
  • add in the garlic , chili and cherry tomatoes and fry , stirring now and then , for 3-5 minutes
  • pour in the white wine , then add in the clams , mixing together
  • cover and cook for 3-5 minutes until the clams have opened
  • place the drained spaghetti in a serving bowl and top with the clam mixture
  • sprinkle over the parsley and serve at once

clam pasta image

Number Of Ingredients: 8


  1. olive oil
  2. garlic cloves
  3. red chile
  4. cherry tomatoes
  5. white wine
  6. clams
  7. spaghetti
  8. parsley


A simple, tasty, and relatively light pasta dish that can be whipped up in no time for a delicious weeknight meal or even for company. Goes great with a sprinkling of freshly grated Parmesan cheese, green salad, and good crusty bread!

Recipe From

Provided by Cindy

Time 45m

Yield 4


  • Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain.
  • Meanwhile, melt butter in a large skillet over medium-low heat. Stir in onion and garlic, and cook 5 minutes, or until onion is translucent. Add clams, stirring frequently for 3 minutes, or until clams are lightly browned. Stir in parsley, olive oil, and reserved clam juice mixed with enough water to equal 2 cups liquid.
  • Increase heat and bring to a low boil. Reduce to a simmer, cover, and cook 15 minutes, stirring occasionally. Serve over pasta with freshly grated Parmesan cheese, if desired.

Spaghetti and Clams image

Number Of Ingredients: 9


  • ½ pound uncooked pasta
  • ¼ cup butter
  • ½ cup chopped onion
  • 3 garlic cloves, peeled and chopped
  • 2 (8 ounce) cans chopped clams, drained with juices reserved
  • ¼ cup fresh parsley, minced
  • 2 tablespoons olive oil
  • water
  • 1 (3 ounce) package freshly grated Parmesan cheese


Great dinner for a Friday night.

Recipe From

Provided by ANGCHICK

Yield 4


  • Cook pasta according to package directions.
  • Meanwhile, in a small saucepan, brown garlic in olive oil over medium heat. Stir in butter or margarine and seasonings until butter or margarine is melted. Add clams with some of their liquid; heat through.
  • Drain pasta. Toss spaghetti with clam sauce, and top with grated Romano cheese.

Spaghetti with White Clam Sauce image

Number Of Ingredients: 11


  • ½ cup olive oil
  • 2 cloves garlic, minced
  • 2 tablespoons butter
  • 1 tablespoon dried parsley
  • ½ teaspoon garlic powder
  • ¼ teaspoon dried oregano
  • ¼ teaspoon dried basil
  • ¼ teaspoon ground black pepper
  • 2 (6.5 ounce) cans minced clams, with juice
  • 1 pound spaghetti
  • 2 tablespoons grated Romano cheese


Here is a simple, elegant take on pasta with clam sauce that serves as a beautiful, light dinner with salad, perfect in advance of a movie night or reading session on the couch with family or friends. The key to its success is using less pasta that you generally might, which helps place the focus of the dish squarely on the meaty clams.

Recipe From

Provided by Mark Bittman

Time 30m

Yield 4 servings


  • Steam the clams in a covered pot (a glass top is very nice, voyeuristically speaking). You don't need any liquid other than what the clams will release. Meanwhile, bring a large pot of water to a boil and salt it.
  • After the clams open - it could take as little as 10 minutes - uncover and cool. Take the meat out and strain and reserve the liquid; make sure to leave any sand behind. Chop the clams if they're big.
  • Cook the pasta in the boiling salted water. Put 1/4 cup olive oil in a deep skillet over medium heat. When the oil is warm, add the red pepper flakes and garlic and cook for about 30 seconds. Add the clams and continue to cook, stirring, for about a minute. Add about 1/2 cup of the reserved clam liquid.
  • Drain the pasta when it's nearly done and stir it into the clams. Cook, stirring, until the pasta is tender and the mixture is saucy. Add more clam-cooking liquid (or hot water or white wine), if necessary. Taste and adjust seasoning, adding a little more oil if you like. Garnish, and serve.

Mark Bittman's Pasta With Clams image

Number Of Ingredients: 7


  • 24 to 48 littleneck clams (the amount depends on size and your budget, or luck; in any case, more is better), scrubbed
  • Salt (probably not much) and pepper to taste
  • 12 ounces long pasta, like spaghetti or linguine
  • 1/4 cup olive oil, or more
  • 1/4 teaspoon red pepper flakes, or to taste
  • 2 cloves sliced garlic, or to taste
  • Chopped fresh parsley for garnish


This a simple and delicious recipe with clams and garlic. It can be served as an elegant dish or as a quick meal with french bread, if desired.

Recipe From

Provided by Paris

Time 35m

Yield 3


  • In a medium saucepan over medium heat, combine olive oil, butter, garlic, tomatoes and parsley; simmer and let reduce. Add some clam juice if the sauce reduces too much.
  • Bring a large pot of lightly salted water to a boil. Add pasta and cook for 3 minutes or until al dente; drain.
  • Add clams to the skillet and heat through; top with cheese and serve immediately.

Clam Linguine image

Number Of Ingredients: 8


  • ¼ cup olive oil
  • ¼ cup butter
  • 3 cloves garlic, crushed
  • 3 large tomatoes, diced
  • ½ cup chopped fresh parsley
  • 1 (6.5 ounce) can minced clams, with juice
  • ½ pound linguine pasta
  • ½ cup freshly grated Parmesan cheese


A very quick and easy crowd pleaser! Spaghetti tossed with clams, garlic, parsley, and Parmesan. The kids will love it, adults too! I like to serve with a crisp white wine, a tossed green salad, and garlic bread.

Recipe From

Provided by KITTY1960

Time 35m

Yield 8


  • Bring a large pot of lightly salted water to a boil. Add spaghetti, cook for 8 to 10 minutes, until al dente, and drain.
  • Heat the oil in a skillet over medium heat, and saute the garlic 1 minute, until tender. Mix in the clams and juice. Cook, stirring occasionally, until liquid is reduced to about 1/2 cup.
  • In a large bowl, toss the spaghetti with the sauteed clams, chopped parsley, and Parmesan cheese. Garnish with parsley sprigs to serve.

Quick Clam Spaghetti image

Number Of Ingredients: 7


  • 1 (16 ounce) package uncooked spaghetti
  • 2 tablespoons olive oil
  • 2 cloves garlic, chopped
  • 2 (6.5 ounce) cans chopped clams with juice
  • ½ cup finely chopped fresh parsley
  • ½ cup grated Parmesan cheese
  • fresh parsley, for garnish


For me, spaghetti with clams has to be ''white,'' which is to say without a tomato in sight -- and actually the first time I ate it this way was not in Italy but in one of my favorite Italian restaurants in New York, Da Silvano. This was a very long time ago, and I've been hooked ever since. I have specified amounts for a single portion here, because I feel cooking food you love is never something that should be reserved for company. Besides, this is quick and easy to make, and it's important sometimes to give yourself the treat of the perfect supper alone.

Recipe From

Provided by Nigella Lawson

Time 15m

Yield 1 serving


  • Bring a large pot of lightly salted water to a boil. Meanwhile, soak clams in cold water.
  • Add spaghetti to boiling water, and cook until slightly underdone; pasta will finish cooking in sauce. Meanwhile, place a large saucepan over medium-low heat, and add olive oil, garlic and chili pepper. Sauté gently, reducing heat if necessary so garlic does not brown.
  • Add vermouth and clams, and cover. Clams should open in about 2 minutes. (If pasta is ready first, drain it and toss with a small amount of olive oil.) Add hot drained pasta, cover, and shake pot gently. Allow to simmer for another 1 or 2 minutes until it is done to taste.
  • Discard any clams that have not opened. Add half the parsley, and shake pan to distribute evenly. Transfer to a plate or bowl, and sprinkle with remaining parsley.

Spaghetti With Clams image

Number Of Ingredients: 8


  • Salt
  • 8 to 12 littleneck or other small clams in the shell, scrubbed
  • 1/4 pound spaghetti
  • 2 tablespoons extra virgin olive oil
  • 1/2 to 1 clove garlic, minced
  • 1/2 dried red chili pepper or 1/4 teaspoon hot red pepper flakes
  • 1/3 cup Noilly Prat or other vermouth or white wine
  • 1 to 2 tablespoons chopped fresh Italian parsley


Recipe From

Provided by Valerie Bertinelli

Time 25m

Yield 1 large or 2 small servings


  • Heat the oil in a large saute pan with a tight-fitting lid over medium-low heat. Add the garlic, salt, pepper and red pepper flakes and saute until fragrant; don't let the garlic brown. Add the cherry tomatoes, white wine and clams, increase the heat to high and cover the pan. Cook, stirring occasionally, until all the clams have opened, about 8 minutes. As the clams open, transfer them to a large bowl. When all the clams are removed, reduce the heat to medium-low and swirl in the butter. Season with salt and pepper.
  • Meanwhile, bring a pot of generously salted water to a boil. Cook the linguine according to the package direction. Using tongs, transfer the linguine to the saute pan with the clam juice and toss to coat. Turn off the heat and add the clams and any juices that have collected in the bowl, the lemon zest and half of the basil. Using tongs, turn the linguine to coat it with the sauce. Top with the remaining basil. Serve immediately.

Linguine with Clams, Cherry Tomatoes and Basil image

Number Of Ingredients: 11


  • 2 tablespoons extra-virgin olive oil
  • 2 cloves garlic, roughly chopped
  • Kosher salt and freshly ground black pepper
  • 1/8 teaspoon red pepper flakes
  • 1 cup cherry tomatoes
  • 1 cup dry white wine
  • 1 dozen littleneck clams, soaked in ice water and scrubbed
  • 2 tablespoons unsalted butter
  • 4 ounces linguine
  • 2 teaspoons lemon zest
  • 1/2 cup loosely packed fresh basil, chiffonade

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