Spaghetti with White Clam Sauce
by
Clinton Kelly
Inspired by his Long Island roots, Clinton Kelly brings a coastal classic to life with this simple yet deeply flavorful spaghetti with white clam sauce. Fresh clams, garlic, and olive oil come together for a dish that tastes like the sea in every bite.
Prep Time:
15 minutes
Cook Time
20 minutes
Serves:
4 servings
Level:
Beginner
Ingredients
Clams
48 littleneck clams, scrubbed
Pasta
1 box spaghetti
Salt
Sauce
½ cup olive oil
4–6 cloves garlic, thinly sliced
Red pepper flakes (to taste)
Reserved clam juice
Splash of dry white wine (optional)
1 tbsp butter (for finishing)
Fresh parsley, chopped
Instructions
Step 1 – Bring a large pot of well-salted water to a boil and cook spaghetti until al dente. Reserve some pasta water, then drain.
Step 2 – In a separate covered pot, steam clams over medium-high heat until they open (5–7 minutes). Discard any unopened clams.
Step 3 – Remove clams from shells. Roughly chop about half and leave the rest whole. Strain and reserve the clam liquid.
Step 4 – In a large skillet, combine olive oil and garlic in a cold pan. Heat gently over low to infuse flavor (do not brown).
Step 5 – Add clams, red pepper flakes, a splash of clam juice, and white wine (if using). Let simmer briefly.
Step 6 – Add the cooked pasta directly into the skillet and toss to coat. Add a little reserved pasta water if needed.
Step 7 – Finish with butter and chopped parsley.
Serving & Finishing Touches
Taste, adjust seasoning, and serve immediately.