Enjoy the taste of the ocean with this easy Clam Pasta recipe! Made with fresh clams, a garlicky white wine butter sauce, and a splash of lemon juice, this dish is bursting with flavor and elegance. Ready in just 20 minutes, it makes for a delicious, no-fuss, weeknight meal.
Looking for more easy pasta recipes? Try my Creamy Spinach Pasta or Vodka Pasta next!
If you're looking for a restaurant-style dish that doesn't keep you in the kitchen for too long, try my clam pasta! This pasta recipe is so simple to make, yet so delicious. It's great for a simple weeknight dinner or even a fancy, romantic date night. Whoever you make this dish for, they'll love you for it!
Clams and pasta are an unbelievable combination. The sweetness of the clams pairs so well with the crisp white wine and garlicky butter sauce. In addition to the natural juices from the clams, I love adding some extra bottled clam juice to amplify the clam taste even more. If you don't have clam juice, that's fine too. You can just use chicken broth or extra water.
For the perfect dinner, I would serve this with a side of crusty bread for soaking up all the sauce, and a light salad for veggies.
Key Ingredients
Manila clams: These are a popular type of clam that you can buy pretty much anywhere. I love them because their meat is a little sweeter than that of other clams. In terms of prep, there is not much to do with them. Just rinse a few times under water, and if you're worried about sand, you can soak them for 30 minutes. You can also use littleneck clams or plain canned clams. Two pounds of fresh clams would be about two 6.5-ounce cans of clam meat.
Pasta: I used spaghetti, but you can use any type of thin, long pasta. Linguine and fettuccine are popular options.
White wine: I recommend a Sauvignon Blanc or dry Pinot Grigio. You don't have to splurge on the wine, but use something that you would drink yourself.
Clam juice: You can find this in most grocery stores. I found mine in the canned seafood section. You can substitute this with chicken broth or water as well.
Butter: I love finishing the pasta sauce with a few slabs of butter to give it a rich and creamy feel.
Instructions
STEP 1: Cook the pasta according to the package directions until just shy of al dente. Drain and reserve ยฝ cup of the pasta water. (You may or may not need the pasta water. If the sauce ends up being too thick, we can use it to thin it out.)
STEP 2: In a large pot, heat the olive oil over medium-high heat. Add the onions and garlic and cook for 3-4 minutes until softened.
STEP 3: Add the white wine and let it bubble for 3-4 minutes until mostly evaporated. This gets out most of the alcohol content.
STEP 4: Add the clam juice and clams. Bring to a simmer, then cook covered for 4-6 minutes until the clams open up. Discard any clams that have not opened.
STEP 5: Add the drained pasta and cook for 1-2 minutes longer. Remove from the heat and toss with the red pepper flakes, parsley, butter, and lemon juice. Season to taste with salt and pepper. If the pasta is dry, add some of the reserved pasta water. Enjoy!
๐ Recipe
Clam Pasta Recipe
Ingredients
- 14 ounces spaghetti
- 4 tablespoons extra virgin olive oil
- ยฝ medium onion (chopped)
- 5 cloves garlic (minced)
- 1 cup dry white wine
- 1 cup bottled clam juice (or chicken broth)
- 2 pounds fresh clams (littleneck or Manila are my favorite)
- ยฝ teaspoon red pepper flakes
- ยผ cup chopped parsley
- 3 tablespoons butter
- 1 tablespoon fresh lemon juice
- salt and pepper (to taste)
Instructions
- Cook the pasta according to the package directions until just shy of al dente. Drain and reserve ยฝ cup of the pasta water.
- In a large pot, heat the olive oil over medium-high heat. Add the onions and garlic and cook for 3-4 minutes until softened.
- Add the white wine and let it bubble for 3-4 minutes until mostly evaporated.
- Add the clam juice and clams. Bring to a simmer, then cook covered for 4-6 minutes until the clams open up. Discard any clams that have not opened.
- Add the drained pasta. Increase the heat to high and cook the pasta until it absorbs most of the clam juice and is tender, about 1-2 minutes.
- Remove from the heat and toss with the red pepper flakes, parsley, butter, and lemon juice. Season to taste with salt and pepper. If the pasta is dry, add some of the reserved pasta water. Enjoy!
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