This recipe for spaghetti with white clam sauce is quick and easy. Keep a can or two of clams in your pantry, and you'll be able to whip up this great pasta dish in no time for a satisfying weeknight meal. Dress up the sauce with the addition of fresh clams or swirl in a tablespoon of pesto just before serving. Add a handful of chopped tomatoes while the sauce is cooking if you're looking for some extra body.
- ½ pound spaghetti
- 2 ½ tablespoons olive oil
- 3 garlic cloves, finely chopped
- ¾ teaspoon red pepper flakes
- Salt and pepper
- One 6 ½-ounce can clams, chopped (juice reserved)
- ¼ cup clam juice
- ¼ cup white wine
- Fresh chives, chopped, for garnish
- Parmesan cheese, grated, for garnish
Cook the pasta in salted, boiling water until desired doneness.
Meanwhile, add oil to a medium saucepan over medium-low heat. When the oil is heated, sauté the garlic for 2-3 minutes and then add the red pepper flakes, salt, and pepper and cook for 1 more minute. Add the clams, reserved clam juice, and the ¼ cup of clam juice, and wine to the pan — when the sauce starts to boil, reduce the heat to low and simmer for 10 minutes to reduce the sauce.
Add the pasta to the sauce and toss to coat. Serve immediately topped with chives and parmesan cheese.