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Spaghetti with Clams in White Wine Sauce

Spaghetti with Clams in White Wine Sauce — a pasta recipe, 10 ingredients, about 60 min.

Serves 6 · 60 min · Pasta

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Ingredients

Units: US Metric
Scale: ½× – 4× with Plus →
  • Olive oil
  • 8 oz clams or carpet clams as they are sometimes known
  • 2 cloves garlic, minced or pressed
  • 1 large pinch of red pepper flakes
  • ½ cup white wine
  • Zest or the juice of 1 lemon
  • Zest of ½ lime
  • Spaghetti, enough for the number of people to be served
  • 1 handful of flat-leaf parsley
  • 1 oz salted butter
Make it lactose-friendly
  • 1 oz salted butter → plant butter, ghee (mostly lactose-free), or olive oil

Swaps are suggestions, not medical advice. Check labels if lactose is a serious issue for you.

Steps

  1. Put a large saucepan of water on the heat, and bring to a rolling boil. Add the spaghetti, keeping an eye on the cooking time to ensure that the spaghetti does not overcook.
  2. Put the clams into a separate small saucepan with the white wine and poach gently for about 2 minutes. Take off the heat and set aside.
  3. Pour a generous quantity of olive oil into a small frying pan, and heat up.
  4. Add the garlic cloves, chillies, chopped parsley, and the lemon zest.
  5. Heat everything for about 3 minutes.
  6. Now add about ½ of the white wine the clams were cooked in.
  7. Continue to heat for a few minutes on a high heat to induce a slight reduction.
  8. Add the cooked clams to the sauce and turn the heat off completely.
  9. Once the pasta is cooked drain it through a sieve or colander and return to the saucepan.
  10. Add the salted butter to the pasta and mix through thoroughly. This will induce the sauce to thicken a little.
  11. Add the cooked clams to the sauce and the pasta.
  12. Mix up thoroughly ensuring you do not damage the clams.
  13. Serve in a high-sided bowl, ensuring that each guest gets their fair share of clams.

We refine our recipes every week — check back for sharper, clearer steps.

Source

Wikibooks Cookbook — adapted under CC BY-SA 3.0