One Pot Clam Spaghetti Recipes

ONE-POT CLAM SPAGHETTI

Steps:

• Place the spaghetti, clams with their juices, olive oil, oregano leaves, crushed red pepper, garlic, onion and a good pinch of salt in a large high-sided skillet. Add 4 1/2 cups of water and bring to a boil. Cook, stirring and turning the pasta frequently with tongs, until the spaghetti is al dente and most of the liquid has evaporated and thickened, 9 to 10 minutes.
• Remove the pan from the heat and fold in the spinach, Parmesan and butter. Toss to make sure everything is well coated and combined. Season to taste with black pepper and more salt if needed. Serve, garnished with more oregano leaves and crushed red pepper flakes.

ONE SKILLET SPAGHETTI AND CLAMS

Steps:

• Use a deep 12" saute pan or Dutch oven to prepare this one skillet dish since the anchovies tend to splatter.
• Heat the saute pan to medium high; add the 2 tablspoons of olive oil and all of the contents in the jar of anchovies. Stir the anchovies till they start to break up; add the minced garlic and cook a bit to bring out the flavors.
• Add the red pepper flakes and reserved clam juice and two cans of chicken broth and bring up to a slow boil.
• Pour in the white wine and add the whole pound of spaghetti and cook till almost done. The spaghetti will absorb most of the liquid.
• When almost done to your desired tenderness add the clams and parsley. If the spaghetti has absorbed too much liquid just add more water. There is no need to add any more salt.

ONE-POT PASTA WITH CLAM SAUCE

Steps:

• Place a mesh strainer over a 4-cup measuring cup and drain the canned clams, reserving the clams and their juice separately.
• You'll have about 3/4 cup clam juice; add enough wine or broth to make 2 1/4 cups total liquid. Reserve an extra 1/4 cup liquid just in case.
• Heat the olive oil in a deep 10-inch skillet over medium-low heat.
• Stir in the garlic and red pepper flakes and cook just until the garlic is fragrant, about 30 seconds.
• Add the wine and clam juice and increase the heat to medium.
• Bring to a simmer and add the pasta. Bend and press the strands into the liquid to help them soften, stirring until all the pasta is mostly submerged.
• Cook for about 10 minutes, stirring occasionally, until the pasta is almost al dente and has absorbed most of the liquid.
• If the liquid is evaporating too quickly and the pasta is still a little toothy, turn the heat down and add the remaining 1/4 cup liquid.
• Stir the reserved clams and parsley into the pasta and continue to simmer for 1 to 2 minutes more.
• Season with freshly ground black pepper, along with a few flakes of sea salt if needed-I usually find that the clams give the dish enough briny body.
• Sprinkle with Parmesan if that's your thing.
• Eat it all. Don't even bother putting half of it in a storage container for later.