Certain flavors transport us back to treasured moments in our lives, and for me, that flavor is Spaghetti with White Clam Sauce. This dish takes me back to fun family dinners when I was a kid. I loved it so much I wanted to learn how to make a version as good as any restaurant. After a lot of practice, I did it! I’m excited to share this recipe with you. With delicious clams, bold garlic, and white wine, every bite is like a little trip to a seaside town in Italy. So, let’s roll up our sleeves and start cooking some memorable meals! We also have a recipe for red clam sauce if you prefer a tomato-based sauce.
Step By Step Instructions
Cook the Pasta: Boil a large pot of salted water. Add the 1 lb of spaghetti, cooking it slightly underdone for about 6 to 7 minutes. Drain but save a cup of pasta water. Extra-Virgin Olive Oil: Select a cold-pressed extra-virgin olive oil for its richer flavor. If unavailable, regular olive oil will work. Butter: Opt for unsalted butter so that you can control the amount of salt in the dish. Margarine can be used in a pinch. Garlic: Fresh garlic cloves are best for their pungency and depth. Garlic powder can be a last-minute alternative. Anchovy Paste: It adds depth and umami. If unavailable, you can finely chop canned anchovies or use a dash of fish sauce. White Wine: A dry white wine, like Pinot Grigio or Sauvignon Blanc, is ideal. If you don’t have wine, use chicken or vegetable broth. Clam Juice or Fish Stock: Either will enhance the seafood flavor. Use chicken vegetable broth as a substitute. Clams: Littleneck clams are a popular choice due to their small size and sweet, tender flesh, making them perfect for our delicate clam sauce. If you prefer a larger, richer flavor, consider Cherrystone clams. Alternatively, Manila clams, known for their sweet and succulent taste, can be a great option if you can find them. And if fresh clams aren’t within reach, don’t fret – canned clams, especially those packed in clam juice, can serve as a fine substitute. Lemon: Fresh lemons offer the brightest flavor. If you don’t have fresh lemons, bottled lemon juice can work. Italian Parsley: Fresh is best for flavor and presentation. In a pinch, dried parsley can work. Salt and Pepper: Season to taste with freshly ground sea salt and black pepper. Pre-ground versions can be used if necessary. But be careful when taking the clams out of the water. Don’t just pour everything into a strainer! You should pick the clams out of the water by hand. Why? Because the sand they cleaned out has sunk to the bottom of the bowl. You don’t want to return that sand to your freshly cleaned clams! Then, use a stiff brush to scrub off any extra sand or barnacles. And remember, when you’re buying clams, avoid ones that are chipped, broken, or already open. If they’re wrapped in plastic, be sure to take off the plastic as soon as you get home. They need to breathe! Keep them in a cool spot until you’re ready to cook. Begin the Sauce: Heat up 4 tablespoons of olive oil and 2 tablespoons of butter over medium heat in a deep skillet. Add 4 to 6 cloves of chopped garlic. Then add 2 teaspoons of anchovy paste, sautéing until the garlic turns golden. Add Clams and Liquids: Increase heat to medium-high. Pour in 1 cup of white wine and 1 cup of clam juice or fish stock. If using 2 pounds of fresh Littleneck clams, add them now. Cover and let simmer just until clams open, which will take about 7 to 10 minutes. Discard any unopened clams. Combine Pasta and Sauce: Reduce heat to low. Stir in 2 tablespoons of lemon juice and 1 tablespoon of lemon zest. If using canned clams, add them now. Add the spaghetti, tossing it in the sauce. Use reserved pasta water if needed. Final Touches: Let it simmer for another 2-3 minutes. Off heat, stir in 2 tablespoons of butter until melted. Season with salt and pepper to taste. Serve: Garnish with 3 tablespoons of freshly chopped Italian parsley. Serve immediately. Update Notes: This recipe was originally posted in 2022 but was republished with new content, photos, tips, and an updated recipe in 2023. Erren’s Kitchen is written and produced for informational intentions only. We are not certified nutritionists, and the nutritional information found on this site has not been assessed or authorized by a nutritionist or the FDA. The nutritional information found in our recipes is offered as an estimate and should not be considered a guarantee or fact. The estimated data is provided as a courtesy and calculated through a third-party online nutritional calculator, spoonacular API. Although we do our best to provide accurate nutritional information, these figures should be considered rough estimates. Many factors, such as brands or products purchased and the nutritional fluctuations that naturally occur in fresh produce, can alter the effectiveness of the nutritional information in any recipe. Furthermore, various online calculators provide different results depending on their particular algorithms and nutrition fact sources. To obtain the most precise nutritional information in a provided recipe, you should calculate the nutritional information with the exact ingredients you are using when preparing the recipe using your preferred nutrition calculator.
