Spaghetti with Clam Sauce and Fresh Parsley

Spaghetti with Clam Sauce and Fresh Parsley is one of those iconic Italian dishes that celebrates the beauty of simple, high-quality ingredients. Briny clams, fragrant garlic, a touch of olive oil, and a hint of white wine come together to create a delicate yet deeply flavorful sauce that perfectly coats each strand of spaghetti.

The dish originates from coastal Italian cuisine — especially from Naples and Venice — where seafood is fresh and the cooking style is light yet packed with flavor.

Why I Love This Recipe

I love this recipe because it feels like a seaside escape on a plate. It’s light yet deeply satisfying, sophisticated yet easy to prepare.

The flavor of the clams infuses the olive oil and garlic, creating a sauce that’s both savory and subtly oceanic without being overpowering.

Why It’s a Must-Try Dish

You must try this dish because it’s the essence of Italian coastal cooking — fresh, wholesome, and full of natural flavor. It uses simple pantry ingredients and transforms them into a restaurant-quality meal.

Unlike heavy cream-based pastas, this one is light and elegant, making it perfect for both weeknight dinners and special occasions.

Preparation & Cooking Time

• Preparation Time: 10 minutes
• Cooking Time: 20 minutes
• Total Time: 30 minutes

Servings

• Serves 4 people

Calories (per serving)

• Approximately 430–460 kcal

Cuisine

• Italian

Course

• Main Course / Dinner / Lunch

Ingredients

For the Pasta and Sauce:

• 12 oz (340 g) spaghetti
• 3 tbsp extra virgin olive oil
• 4 cloves garlic, finely minced
• ½ tsp red pepper flakes (optional, for mild heat)
• 1 cup dry white wine (such as Pinot Grigio or Sauvignon Blanc)
• 2 lbs (900 g) fresh clams, cleaned and scrubbed
  (or 2 cans of chopped clams, drained, with ½ cup clam juice)
• 2 tbsp unsalted butter
• ½ cup fresh parsley, finely chopped
• Salt and freshly ground black pepper, to taste
• Juice of ½ lemon (optional but recommended)
• ½ cup reserved pasta water

For Garnish:

• Extra chopped parsley
• Lemon wedges
• Drizzle of olive oil

Simple Cooking Directions

Cook spaghetti until al dente. Meanwhile, make a flavorful clam sauce by sautéing garlic in olive oil, steaming clams with white wine, and finishing it all with butter and parsley. Toss the spaghetti in the sauce and serve with a drizzle of olive oil and lemon juice.

Step-by-Step Preparation Method

Step 1: Clean and Prep the Clams

1. Rinse the clams under cold water.
2. Place them in a bowl with cold water and a spoonful of salt for 15–20 minutes to purge sand.
3. Rinse again and set aside. (If using canned clams, skip this step.)

Step 2: Cook the Spaghetti

1. Bring a large pot of salted water to a boil.
2. Add the spaghetti and cook until al dente, about 9–11 minutes.
3. Reserve ½ cup of pasta water before draining. Set aside.

Step 3: Make the Garlic Olive Oil Base

1. In a large skillet or deep pan, heat olive oil over medium heat.
2. Add garlic and red pepper flakes. Sauté for 1 minute until fragrant (don’t let it brown).

Step 4: Add Clams and Wine

1. Add the white wine to the skillet. Bring to a simmer.
2. Add the cleaned clams, cover the pan with a lid, and cook for 5–7 minutes until the clams open.
   • Discard any clams that do not open.
3. Remove the lid and stir gently.

Step 5: Finish the Sauce

1. Add butter, a splash of reserved pasta water, and black pepper.
2. Stir to create a silky sauce.
3. Add lemon juice and chopped parsley for brightness.

Step 6: Toss with Pasta

1. Add the cooked spaghetti directly to the skillet.
2. Toss well until the pasta absorbs the sauce and is fully coated.
3. Adjust seasoning with salt and pepper to taste.

Step 7: Serve

1. Transfer to serving bowls.
2. Garnish with extra parsley, a drizzle of olive oil, and lemon wedges on the side.
3. Serve immediately while warm.

How to Serve

Serve Spaghetti with Clam Sauce and Fresh Parsley hot, with:

• Crusty garlic bread or bruschetta
• A light green salad (arugula or mixed greens)
• A chilled glass of white wine — Pinot Grigio, Sauvignon Blanc, or Vermentino pairs beautifully

This dish shines as a main course but can also be served as part of a seafood-themed dinner menu.

Additional Recipe Tips

• Don’t overcook clams. Once they open, remove them promptly to keep them tender.
• Use fresh herbs. Parsley adds brightness that complements the seafood perfectly.
• Save your pasta water! It helps emulsify the sauce, making it silky and flavorful.
• Use high-quality olive oil — it’s the backbone of the sauce.
• Check for grit. Make sure clams are thoroughly rinsed to avoid sand.

Variations

1. White Clam Sauce: Omit tomato (if any), keeping it purely olive oil, garlic, and wine-based.
2. Red Clam Sauce: Add ½ cup of tomato puree for a richer, tangier sauce.
3. Herb Boost: Add a touch of fresh basil or oregano for extra aroma.
4. Spicy Kick: Increase red pepper flakes for a spicier version.
5. Linguine alle Vongole: Swap spaghetti for linguine for the traditional Italian presentation.
6. Butter-Free Version: Skip butter for a lighter, dairy-free version — just olive oil and wine.

Freezing and Storage

Storage:

• Store leftovers in an airtight container in the refrigerator for up to 2 days.
• Reheat gently over low heat, adding a splash of olive oil or water to loosen the sauce.

Freezing:

• Not recommended to freeze the entire dish (clams can toughen).
• You can, however, freeze the clam sauce (without clams) for up to 1 month, then reheat and add fresh clams when serving.

Special Equipment Needed

• Large pot for boiling pasta
• Large skillet or sauté pan with a lid
• Tongs or pasta fork for tossing
• Fine mesh strainer (for clams)
• Measuring cups and spoons

FAQ

Q1: Can I use canned clams instead of fresh?
Yes, canned clams work well if fresh ones aren’t available. Use the clam juice from the can for added flavor.

Q2: What type of wine is best for this recipe?
Dry white wines like Pinot Grigio, Sauvignon Blanc, or Chardonnay (unoaked) work beautifully.

Q3: Can I make this recipe gluten-free?
Absolutely! Use gluten-free spaghetti or linguine.

Q4: What if I don’t like wine?
Replace the wine with vegetable or seafood broth and a splash of lemon juice.

Q5: How do I know when clams are done?
They’re ready when they open up. Discard any that stay closed after cooking.

Conclusion

Spaghetti with Clam Sauce and Fresh Parsley is a timeless Italian masterpiece — light, flavorful, and filled with the essence of the sea. The tender clams, aromatic garlic, fresh herbs, and golden olive oil come together in perfect harmony to create a dish that’s both comforting and elegant.

It’s perfect for seafood lovers, romantic dinners, or anyone who wants to bring a touch of coastal Italy into their kitchen. With just a few ingredients and minimal effort, you’ll create a pasta dish that’s fresh, fragrant, and unforgettable.