My husband and I love shellfish especially clams and we love it even more with pasta. Clam Spaghetti is such a simple and quick dish, you’ll be so surprised at how fast you can whip up such an elegant and delicious meal. It’s great for date night at home when you don’t feel like getting dressed up to go out. This is a light pasta dish without heavy sauce or cheese. I hope you enjoy one of my favourite pasta recipes taught by my husband who loves to cook seafood. If you make it, please take a picture of it and tag @christieathome on Instagram and it may be featured. If you’re not on Instagram, please share it with your family and friends.
Disclaimer: I am not sponsored by any companies listed in this post.
CLAM SPAGHETTI RECIPE
SERVES 2 (TO SERVE 4 DOUBLE THE PORTIONS BELOW) | PREP TIME 10 MINS | COOK TIME 15 MINS
- 1 pound of wild caught Small Clams or “Pasta Clams”
- 225 grams of Spaghetti
- 2 Shallots coarsely chopped
- 5 cloves of Garlic minced
- 1 cup of White Wine (I use Pinot Grigio)
- 2 tablespoons of Butter
- 1/4 teaspoon of Salt
- 1/4 cup of reserved Pasta Water
- 2 tablespoons of chopped Parsley
- Zest of 1 Lemon
- Make sure clams are soaking in cold water prior to cooking them. Wash and scrub clams well. If you don’t wash them well, you will have sand in your pasta sauce. Yuck!
- Begin boiling your spaghetti according to package instructions to Al Dente (approx 9 minutes on medium high heat)
- Meanwhile, in a deep pot melt your butter on low heat. Add chopped shallots and minced garlic to the pot and allow it to soften but do not allow it to turn brown.
- Then add in your wine and increase heat to medium high to allow it to boil.
- Once your wine is boiling, add in your clams and cover with a lid.
- Cook clams for 8 minutes on medium heat.
- Add chopped parsley and salt and stir
- Take 1/4 cup of reserved pasta water and pour into clam sauce. Mix and allow sauce to thicken
- Strain your pasta and do not rinse with cold water. Add pasta to your clam sauce and mix for 1 minute.
- Serve and garnish with lemon zest and any remaining chopped parsley