Spaghetti with Clams Recipe

This is a recipe for spaghetti with clams. It’s rather easy to make, and makes the house smell amazing as it cooks. You can also use this recipe to make seafood linguine or classic clam sauce over pasta. If you like garlic, add more!

The “spaghetti with clams red sauce” is a popular spaghetti dish that has been made for centuries. It is typically made with spaghetti, clam juice, garlic, parsley, salt, pepper and olive oil.

Spaghetti alle vongole (spaghetti with clams) is a seafood main dish popular in Italian cuisine. It’s a simple dish that’s well-loved and well-known for its delectable simplicity. For a great outcome, the pasta is seasoned with a white sauce made with clams, oil, garlic, and parsley. Spaghetti with clams is a versatile meal that works well for a family lunch, a supper with friends, or a party table.

It is a simple and fast preparation, but it may also be challenging. It’s critical to take a few easy measures and utilize the freshest, highest-quality ingredients to prevent making errors. Keep the clams in their cooking liquid, strain the pasta al dente, and continue cooking in a skillet with the sauce over high heat for an immaculate outcome. So, let’s go through all of the stages and suggestions for this meal.

What kind of clams are best for pasta?

It’s better to use littlenecks or manilas clams when serving spaghetti with entire clams in their shells. Another alternative is to utilize smaller clams, such as Egit, which have a diameter of just one inch.

Spaghetti with White Clam Sauce: How to Serve

Like the Italians, serve this spaghetti with clams with a full-bodied white wine.


Fresh clams are preferred for this dish, so avoid tinned clams. If you insist, keep in mind that canned clams do not need cooking once opened. All you have to do now is toss them in with the spaghetti and sauce.

If you like bright, red sauces, add some fresh cherry tomatoes to the clam sauce to make the pasta even more delicious.

Any clams that are still unopened should be discarded.

You may add fresh or dried chili pepper to the sauté for a spicy kick.

Add one anchovy in oil or shredded bottarga to the cooking liquids for a flavorful taste.

Before adding the spaghetti, thicken the cooking liquids with a spoonful of cornstarch.

How to Keep Clam Spaghetti Fresh

Spaghetti with clams should not be refrigerated or frozen and should be eaten right away.

Spaghetti with Clams: How to Make It


When purchasing clams that have not been purged, the first thing to do is wrap them in a damp towel or kitchen paper (1) and keep them in the refrigerator until ready to use.


Transfer the clams to a basin and cover with cold water at this step (2).


Refrigerate them for at least 2 hours after adding a tablespoon of salt (3).


Brown the chopped garlic and parsley stalks in a large pan with a substantial amount of extra virgin olive oil (4).


Rinse the clams well under cold running water, discard any that are broken, and place them in the pan (5).


Distribute them equally (6), then cover and cook on high heat.


When all of the clams have opened, they will be ready to eat (7).


Remove the cooking liquid, strain it, and place it in a small basin (8).


Almost all of the clams (9 total) were shelled, with the exception of those that were damaged or still unopened.


Place all of the shelled clams in their cooking liquid to prevent them from drying out and seasoning (10).


Continue in this manner until you have nearly finished all of the clams, setting aside a few with the shells for garnishing the meals (11).


Cook the pasta in a large pot of gently salted boiling water until al dente (12).


Drain them al dente and place them in the sauce pan (13).


Over high heat, cook the spaghetti for a few minutes (14), then add the shelled clams and their juice.


Serve with a garnish of chopped parsley (15).


Bring the meal to the table and serve with the clams in their shells, a drizzle of extra virgin olive oil, and fresh parsley (16).

The “clam spaghetti vongole” is a seafood dish with spaghetti noodles, clam sauce, garlic, parsley, and white wine. It is typically served in a deep bowl with the pasta on top.

Frequently Asked Questions

How do you eat spaghetti with clams?

A: You start by cutting the spaghetti so it is made shorter. Next you put out some sauce on a plate, and lay down your clams. When they are done cooking, you take them off of the heat and then eat them with their shells still on while dipping in some bread crumbs that have been mixed into butter.

What kind of clams do you use for pasta?

A: Im sorry, this is not something that can be answered with a yes or no.

Are canned clams safe to eat?

A: I am not a doctor, but from what I have been able to find online, canned clams are fairly safe.

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