Spaghetti with Clams
Dry spaghetti, live clams, scrubbed and dry white wine come together in this seafood — 65 minutes, 7 steps, and the kind of result worth repeating. Scroll down for the ingredient checklist, a serving scaler and unit converter, and the method broken into 7 steps.
You'll mainly reach for frying pan / skillet and pan. At medium difficulty across 7 steps, it's manageable with a little attention. As written, it's pescatarian — fish but no meat.
What you'll need
Shopping list (5)
Pantry staples (you likely have these)
Diet: contains fish or shellfish, no meat, based on every ingredient listed below.
Contains: Gluten Shellfish
Allergen labels are informational and may not cover cross-contact; verify every package and consult a qualified professional for medical dietary needs. Diet labels are derived from the ingredient list on this page — how we verify diet and allergen labels.
Food-safety and allergen information is general, not medical advice. Follow current guidance from your local food-safety authority, verify product labels, and seek qualified advice for allergies or health conditions.
How to make it
- Soak the scrubbed clams in cold salted water for about 20 minutes to purge any grit, then discard any that are cracked or stay open when tapped.
- Bring the water to a rolling boil with a generous amount of salt and start cooking the spaghetti, aiming to drain it about 2 minutes before the package time so it can finish in the sauce.
- Meanwhile, warm the olive oil in a large deep skillet over medium heat and gently cook the thinly sliced garlic with the red pepper flakes for 1 to 2 minutes until fragrant but not browned.
- Add the diced tomatoes and cook for 3 to 4 minutes, then pour in the white wine and let it bubble for a minute to cook off the harsh alcohol.
- Add the clams, cover the pan, and steam over medium-high heat for 4 to 6 minutes until they open, then discard any clams that remain shut.
- Transfer the drained spaghetti directly into the skillet along with a splash of the starchy pasta water and toss vigorously over the heat for 1 to 2 minutes so the pasta absorbs the briny sauce.
- Stir through the chopped parsley, adjust the salt, and serve immediately in warm bowls.
You'll use: Frying pan / skillet · Pan · Saucepan · Steamer
Ingredient substitutions
- White Wine
- chicken or vegetable stock + 1 tsp vinegar
Tips & common questions
How long does Spaghetti with Clams take to make?
About 65 minutes from start to finish — an estimate based on the 7 steps and 10 ingredients. Times vary with your kitchen and how much prep you do ahead.
What can I use instead of white wine?
Try chicken or vegetable stock + 1 tsp vinegar. See the substitutions section above for more swaps.
Can I scale this recipe up or down?
Yes — use the servings control above the ingredients and every quantity rescales automatically (fractions included). Cooking times stay roughly the same; very large batches may need a little longer.
How should I store leftovers?
Cool leftovers quickly, refrigerate in an airtight container, and eat within 3 days. Reheat until piping hot throughout.
Related recipes
Adapted recipe — rewritten in our own wording from an open-licensed community cookbook, not yet independently kitchen-tested by Consomee. How we source, test & correct recipes.
Spaghetti with Clams is adapted by Consomee from the Wikibooks Cookbook, rewritten in our own wording and used under CC BY-SA 4.0. Photo: Spaghetti vongole 2.jpg by Popo le Chien, CC BY-SA 4.0 via Wikimedia Commons. We add the serving scaler, ingredient tools, timing and structure — how we source recipes.