clam sauce for pasta recipe

Written ByJenny Smyth Posted on
clam sauce for pasta recipe
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The Best clam sauce for pasta recipe

I love clam sauce for pasta recipe because it’s a classic dish that never goes out of style. This recipe originated in Italy, where clams are a staple ingredient, and it’s been a favorite among my family and friends for years.

The combination of tender clams, garlic, and herbs in a rich and creamy sauce is a match made in heaven. When I cook this dish, my kids always ask for seconds, and it’s a great way to get them to eat their veggies.

I also appreciate how versatile this recipe is – it’s perfect for a quick weeknight dinner or a special occasion like holidays or dinner parties. Plus, it’s packed with protein and omega-3 fatty acids from the clams, making it a healthy option for families.

One of the key techniques to mastering this recipe is to use high-quality ingredients, especially the clams. Freshly shucked clams will make all the difference in the flavor and texture of the sauce.

I also like to add some white wine to the sauce for added depth and complexity. Overall, this recipe is a staple in our household and always gets rave reviews from our guests.

Clam Sauce for Pasta

Clam Sauce for Pasta

4.9 from 1954 votes

A classic Italian sauce made with fresh clams, garlic, white wine, and parsley. This light and briny sauce is perfect over linguine or spaghetti.

Prep Time10 mins
Cook Time15 mins
Resting Time0 mins
Total Time25 mins
Servings: 4Cuisine: InternationalCalories: 350 kcal

🥘Ingredients

For the Sauce

2 dozen littleneck clams, scrubbed
1/4 cup olive oil
4 cloves garlic, thinly sliced
1/2 teaspoon red pepper flakes
1/2 cup dry white wine
1/2 cup clam juice or water
1/4 cup fresh parsley, chopped
1 pound dried linguine or spaghetti
Salt and black pepper to taste

👨‍🍳Directions

1Bring a large pot of salted water to a rolling boil over high heat.
2Add the pasta and cook until al dente, about 8 to 10 minutes, stirring occasionally.
3Reserve 1 cup of pasta water before draining.
4While the pasta cooks, heat the olive oil in a large skillet over medium heat.
5Add the sliced garlic and red pepper flakes and cook for 1 to 2 minutes until the garlic is fragrant and just starting to turn golden, stirring constantly to prevent burning.
6Pour in the white wine and clam juice, then increase the heat to high.
7Bring the liquid to a boil and let it reduce by half, about 3 to 4 minutes.
8The mixture should become slightly syrupy.
9Add the scrubbed clams to the skillet, cover with a lid, and reduce the heat to medium.
10Steam the clams for 5 to 8 minutes, shaking the pan occasionally, until all clams have opened wide.
11Discard any clams that remain closed.
12Add the drained pasta directly to the skillet with the clams and sauce.
13Toss everything together over low heat for 1 to 2 minutes, adding a splash of reserved pasta water if the sauce seems too dry.
14The pasta should be well coated and glossy.
15Remove the skillet from the heat and stir in the chopped parsley.
16Season with salt and black pepper to taste.
17Serve immediately in warm bowls, making sure each portion gets several clams.

🔧Equipment

Large pot for pasta
Large skillet with lid
Colander
Chef’s knife
Cutting board

📊Nutrition Facts (per serving)

🔥Calories: 350 kcal🧈Total Fat: 12g💛Saturated Fat: 2g❤️Cholesterol: 35mg🧂Sodium: 450mg🌾Total Carbs: 45g🥦Dietary Fiber: 2g🍬Sugars: 2g🥩Protein: 15g

📝Notes

For the best flavor, use fresh clams and a dry white wine like Pinot Grigio or Sauvignon Blanc. If clams are not available, you can substitute 2 cans (6.5 oz each) of chopped clams with their juice, adding them with the wine and clam juice.

Watch Video Of How Clam Sauce for Pasta Works

This clam sauce recipe is always a good idea for any occasion – whether it’s a weeknight dinner or a special event like holidays or birthday parties.

One of my favorite things about this dish is how easily it reheats – simply store any leftovers in an airtight container in the fridge for up to 3 days or freeze for up to 2 months.

When reheating, add some extra garlic or lemon juice if needed to brighten up the flavors.

❓ Frequently Asked Questions About Clam Sauce for Pasta

Q1: What type of pasta is best suited for clam sauce?

For this recipe, I recommend using a long, thin pasta shape such as spaghetti or linguine. The reason is that these shapes allow the creamy sauce to coat each strand evenly, making every bite a delight.

Q2: Can I use canned clams instead of fresh?

While canned clams can be convenient, I highly recommend using fresh clams for the best flavor and texture. If you do choose to use canned clams, make sure to rinse them well with water before adding them to the sauce.

Q3: How do I prevent the sauce from becoming too thick?

To avoid a thick sauce, make sure to stir constantly while adding the clam juice or white wine to the pan. You can also adjust the amount of cream or butter you add at the end of cooking time.

Q4: Can I make this recipe ahead of time?

This recipe makes about 6 servings, so it’s perfect for meal prep or batch cooking. Simply prepare the sauce up to 24 hours in advance and refrigerate or freeze until ready to serve.

Q5: Are there any substitutions for heavy cream?

If you’re looking for a lighter alternative to heavy cream, you can substitute with half-and-half or Greek yogurt. Keep in mind that these options will change the flavor slightly, but they’ll still result in a delicious and creamy sauce.

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