30-Minute Spaghetti With Clams
Tender spaghetti tossed in a garlicky, wine-infused clam sauce, finished with fresh parsley and lemon zest. Ready in just 30 minutes, this protein-rich, fiber-packed seafood pasta is perfect for a quick, satisfying weeknight dinner.
Equipment
- Large Pot (for boiling pasta)
- Sauté pan (medium or large)
- Colander (for draining pasta)
- Measuring cups and spoons
- Wooden spoon or tongs
Ingredients
- 8 oz spaghetti or up to 12 oz if desired
- Salt for pasta water, about 1 tbsp per 2 quarts
- 3 tbsp extra virgin olive oil
- 3 –4 garlic cloves minced (≈1 heaping tbsp)
- Pinch red chili flakes
- 2 6 oz cans minced clams, including liquid
- ½ cup dry white wine
- 1 tsp lemon zest
- 2 tbsp fresh parsley chopped
- Freshly ground black pepper to taste
Instructions
- Prepare the Pasta Water: Start by bringing a large pot of water to a rolling boil. For every 2 quarts of water, add about 1 tablespoon of salt. The salt will season the spaghetti while it cooks. While the water heats up, you can begin prepping the ingredients, so everything is ready to cook simultaneously.
- Chop Garlic and Herbs: Peel and finely mince 3 to 4 cloves of garlic, aiming for about a heaping tablespoon. This will infuse the olive oil with robust flavor. Next, zest 1 teaspoon of lemon and chop 2 tablespoons of fresh parsley. Set these aside separately so you can easily add them at the correct cooking stage.
- Cook the Spaghetti: Once the water reaches a rolling boil, add the spaghetti. Stir immediately to prevent sticking. Set your timer for 2 minutes less than the package’s recommended cooking time; this ensures the pasta will finish cooking al dente when mixed with the sauce. Keep the water vigorously boiling while the pasta cooks.
- Sauté Garlic and Chili Flakes: While the spaghetti cooks, heat 3 tablespoons of extra virgin olive oil in a medium to large sauté pan over medium heat. Add the minced garlic and a pinch of red chili flakes. Stir continuously for 30 seconds to 1 minute until the garlic is fragrant and just beginning to turn golden. Be careful not to burn it, as burnt garlic can taste bitter.
- Add Wine and Clam Juice: Pour 1/2 cup of dry white wine into the pan with the garlic. Open the cans of minced clams, and squeeze out all the clam juice into the pan as well. This liquid will form the base of your sauce. Increase the heat to high and bring the mixture to a boil. Allow the sauce to reduce by about two-thirds; it should be slightly thickened with around 1/4 to 1/3 cup of liquid remaining.
- Incorporate Clams, Parsley, and Lemon Zest: Once the sauce has reduced, add the minced clams to the pan and return to a gentle simmer. Stir in the chopped parsley and the lemon zest, which will add a fresh, zesty brightness to the sauce. Taste and adjust the seasoning with freshly ground black pepper.
- Drain the Spaghetti: Check the spaghetti for doneness—it should be al dente, tender but still slightly firm to the bite. Drain the pasta using a colander, reserving a small amount of pasta water if you’d like to loosen the sauce slightly.
- Toss Pasta with Sauce: Transfer the drained spaghetti into a serving bowl or directly into the sauté pan with the clam sauce. Toss thoroughly to ensure every strand of spaghetti is coated in the garlicky, wine-infused clam sauce. The pasta should absorb the flavors while remaining glossy and well-coated.
- Serve and Garnish: Divide the spaghetti onto plates or serve family-style in the bowl. Sprinkle with additional freshly chopped parsley and a pinch of black pepper for garnish. Serve immediately while warm, paired with a slice of crusty bread if desired.
Notes
- Use dry white wine with a mild flavor, such as Pinot Grigio or Sauvignon Blanc, to complement the clams without overpowering them.
- Reserve a small amount of pasta water to adjust sauce consistency if it becomes too thick.
- Minced clams from cans are convenient, but fresh clams can be used for a more authentic, briny flavor.
- Red chili flakes can be adjusted to taste for heat, or omitted entirely for a milder dish.
- Cook pasta slightly under package instructions to achieve perfect al dente texture when mixed with the sauce.
- Fresh parsley and lemon zest are essential for a bright, fresh flavor—avoid dried substitutes if possible.
- Serve immediately after tossing with sauce; pasta left to sit may absorb too much liquid and dry out.
