This vibrant spaghetti with clams recipe is quick, easy, delicious and full of flavours inspired by the sea. It brings together the freshness of the clams and the saltiness of the anchovy fillets combined with an aromatic white sauce infused with chilli flakes, garlic and baby capers.
Every time I go grocery shopping, I always stop by the fish counter and of course, I get tempted to buy when I find something that it’s a wild catch rather than farmed. This time I gave in. I went shopping with the intention of making a dessert, however, these clams were just screaming at me! So, what was I supposed to do? Well … you can see for yourself, and if this has whetted your appetite, put that apron on, get that pan out and start cooking!
What I think about this dish
Trust me when I tell you that this spaghetti with clams is so good that you will not even want to share them. Honestly, my husband and I would “fight” over who gets more clams or some more of that fragrant spaghetti. We eventually end up like the famous scene of “Lady and the Tramp” and have the most amazing time. We finish our meal with “fare la Scarpetta” – this is a phrase that Italians use all the time when they enjoy a delicious plate of pasta with sauce. It refers to a piece of bread that is used to mop up the last sauce on your plate.
Don’t believe me? Try it yourself! With just a few ingredients and minimum preparation, this recipe will be ready in under 20 minutes and it is perfect for a family meal, a date night with your boo or a lazy Sunday meal. Of course, if you are a pasta and seafood lover like me, you will find any excuse to make this dish.
How to make spaghetti with clams:
You will need clams, a few anchovy fillets for extra umami, a glass of good white wine, a couple of tablespoons of olive oil that will be infused by the chilli flakes, garlic and baby capers. The spaghetti will be coated in this vibrant white sauce topped with a handful of parsley and seasoned with freshly ground black pepper.
Follow these few tips and you will be eating the best spaghetti with clams you’ve ever had!
- Source the clams from the fish market or local fishmonger. If that is not an option, bigger supermarkets usually stock fresh clams and they can provide you with details about where they are coming from, if they are farmed or wild and how long they have been sitting on the counter. Always go for fresh rather than frozen ones.
- Clean the clams giving them a scrub with a clean sponge or brush, in a colander under running water. If you find any clams with broken shells, don’t use them. For the ones that are open, give them a little tap – if they close, it means that they are alive and you should keep them, if they don’t then set them aside.
- Drain the pasta 2 minutes before is al dente and then continue cooking it into the sauce, together with the clams, garlic, chilli flakes, baby capers and anchovy fillets – in this way, they will absorb all the yummy flavours.
- Don’t overcook the clams. Clams are really easy to cook and even easier to overcook. They only need 5 – 10 minutes (depending on the quantity) and you know that they are ready when all of them have opened up.
VIBRANT SPAGHETTI WITH CLAMS
Vibrant Spaghetti with Clams perfect for any occasion. This dish will tingle your senses and your imagination as you will surely feel like you are on holiday, enjoying a beautiful lunch or dinner by the sea.
Ingredients
- 400g clams
- 3 tbsp olive oil
- 150 ml white wine
- 3 anchovy fillets
- 1 tbsp baby capers
- 3 garlic cloves, thinly sliced
- handful of parsley, chopped
- 1/4 teaspoon chilli flakes
- 220g spaghetti
- salt
- freshly ground black pepper
Instructions
- Start by cleaning the clams. Place them in a colander in the sink are scrub with a clean brush or sponge. Any broken clams should be discarded, and any open clams should pass the tap test - if they close when tapped then they are alive, if they don't then they shouldn't be consumed. To ensure that the clams don't have any sand inside, place the clams for 20 - 30 min in salty water and then rinse.
- Bring a pot with water to a boil and season with salt. Add the spaghetti and cook until they are almost al dente.
- Thinly slice the garlic cloves, chop the anchovy fillets and the parsley and set aside.
- Place a large pan over medium heat and coat with olive oil. Add the garlic, baby capers, anchovy fillets and chilli flakes. Cook for 30 seconds to 1 minute.
- Add the clams and cover with a lid. Cook for 2 minutes over medium-high heat, then add the white wine, cover with a lid again and cook until all the clams have opened up. Give the pan a little shake if needed.
- Take the lid off and let the alcohol evaporate. This will take around 1 - 2 minutes.
- Take some cooking water from the pasta and set it aside. Drain the pasta before it's al dente and add it to the pan with the clams and the rest of the ingredients. Add a little bit of that cooking water, add the parsley and fresh ground black pepper and mix.
VIBRANT SPAGHETTI WITH CLAMS
Vibrant Spaghetti with Clams perfect for any occasion. This dish will tingle your senses and your imagination as you will surely feel like you are on holiday, enjoying a beautiful lunch or dinner by the sea.
Ingredients
- 400g clams
- 3 tbsp olive oil
- 150 ml white wine
- 3 anchovy fillets
- 1 tbsp baby capers
- 3 garlic cloves, thinly sliced
- handful of parsley, chopped
- 1/4 teaspoon chilli flakes
- 220g spaghetti
- salt
- freshly ground black pepper
Instructions
- Start by cleaning the clams. Place them in a colander in the sink are scrub with a clean brush or sponge. Any broken clams should be discarded, and any open clams should pass the tap test - if they close when tapped then they are alive, if they don't then they shouldn't be consumed. To ensure that the clams don't have any sand inside, place the clams for 20 - 30 min in salty water and then rinse.
- Bring a pot with water to a boil and season with salt. Add the spaghetti and cook until they are almost al dente.
- Thinly slice the garlic cloves, chop the anchovy fillets and the parsley and set aside.
- Place a large pan over medium heat and coat with olive oil. Add the garlic, baby capers, anchovy fillets and chilli flakes. Cook for 30 seconds to 1 minute.
- Add the clams and cover with a lid. Cook for 2 minutes over medium-high heat, then add the white wine, cover with a lid again and cook until all the clams have opened up. Give the pan a little shake if needed.
- Take the lid off and let the alcohol evaporate. This will take around 1 - 2 minutes.
- Take some cooking water from the pasta and set it aside. Drain the pasta before it's al dente and add it to the pan with the clams and the rest of the ingredients. Add a little bit of that cooking water, add the parsley and fresh ground black pepper and mix.
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