Spaghetti with clams

Ingredients

• 500 gclams
• 200 gspaghetti
• 1–2 cloves (use just 1 if very large)garlic
• 1 (optional)chilli pepper
• to tastefresh parsley, chopped
• to tasteolive oil
• to tastesalt

Instructions

1. 1

   Soak the clams

   Put the clams in a bowl, cover with cold water and add 2 teaspoons of salt. Leave them for a couple of hours so they can release sand and any small stones, or soak them overnight.

2. 2

   Steam the clams

   Rinse the clams, put them in a pan without adding anything, and cover with a lid. Cook over a high heat.

3. 3

   Remove from heat

   As soon as the clams open, take the pan off the heat.

4. 4

   Strain the liquor

   Set the clams aside and strain the liquid they released.

5. 5

   Cook the spaghetti

   Cook the spaghetti according to the instructions on the packet.

6. 6

   Fry garlic and chilli

   Brown the garlic clove and chilli in a frying pan.

7. 7

   Add clams and parsley

   Pour in the clam liquor, then add the clams and parsley. Bring the mixture briefly to the boil. If using frozen clams, add them straight from the bag to the pan without defrosting.

8. 8

   Combine with pasta

   Add the cooked spaghetti to the pan.

What is spaghetti with clams?

Known in Italy as spaghetti alle vongole, this pasta dish is associated with coastal cooking, especially in southern Italy. Its appeal is the combination of pasta, shellfish and a light sauce rather than a long list of ingredients.

This version uses the clams’ own cooking liquor to season the spaghetti, with garlic, optional chilli and fresh parsley for flavour. Soaking the clams first is important because grit can spoil an otherwise simple dish.

Nutrition and macros by portion

The nutrition label shows one serving as written: 300 calories, 22g protein, 39g carbs, 6g fat.

The spaghetti supplies most of the carbohydrates, while the clams contribute protein and the olive oil provides most of the fat. These estimates vary with the clams’ edible yield and the amount of oil and salt used; pair a serving with vegetables or salad for a more balanced plate.

The ingredients that matter

Clams: Fresh clams bring a salty, savoury liquor as they open in the pan. Rinse them after soaking, and discard any that remain closed after cooking.

Spaghetti: The long strands are easy to coat with the clam liquor. Cook them according to the packet directions, then combine them with the sauce.

Garlic and chilli: Garlic is browned to flavour the oil, while chilli is optional and adds a little heat. Use less garlic if the clove is particularly large.

Clear the clams of grit

Soaking the clams in cold salted water gives them time to release sand and small stones. The recipe allows a couple of hours, or an overnight soak if that suits your schedule.

After soaking, rinse them before cooking. Straining the released liquor is another useful safeguard against any remaining grit.

Watch the cooking cues

Opening: Cook the covered clams over high heat and check them as they open. Remove the pan from the heat as soon as they open, as directed, rather than continuing to cook them.

Garlic: Brown it in the frying pan, but keep an eye on it so it does not darken too far. Burnt garlic can make the finished sauce taste bitter.

Sauce: Once the clam liquor, clams and parsley are added, bring the mixture to a brief boil. The recipe does not specify a longer simmer.

Plan the timing

Most of the stated 147 minutes is hands-off soaking time: allow at least a couple of hours for the clams, or leave them overnight. Rinsing and cooking take place after that.

Cook the spaghetti while preparing the garlic and clam mixture so the components are ready to combine. Follow the packet timing for the pasta, as no separate cooking time is given.

Serving ideas

Serve the spaghetti as soon as it is combined with the clam mixture, while the pasta is hot and the herbs are fresh. A simple green salad or cooked vegetables make a useful accompaniment.

The dish already has a briny sauce, so taste before adding extra salt at the table. This also makes it easier to balance the meal without masking the clam flavour.

Recipe notes & tips

• Give the clams a full couple of hours in salted cold water to release grit.
• Rinse the clams after soaking and strain their cooking liquor before using it.
• Use just one garlic clove if it is especially large.
• Leave out the chilli for a milder version.
• Check the spaghetti packet for its cooking time and doneness guidance.
• Add frozen clams directly from the bag to the pan without defrosting, as specified in the recipe.

Variations

• Skip the chilli: Leave it out for a gentler garlic-and-clam flavour.
• Use frozen clams: Add them straight from the bag to the garlic pan without defrosting.
• Adjust the garlic: Use one clove if it is very large, or use two smaller cloves.
• Add parsley generously: Increase the fresh chopped parsley to give the dish a brighter herbal finish.

Common mistakes to avoid

• Skipping the soak: Grit may remain in the clams; soak them in salted cold water for a couple of hours or overnight.
• Not straining the liquor: Sand can end up in the sauce; strain the clam liquid before adding it.
• Cooking clams too long: They can become tough; take the pan off the heat as soon as they open.
• Burning the garlic: It can turn bitter; watch it closely as it browns.
• Defrosting frozen clams: The recipe says to add them from frozen; put them straight into the pan.

How to store

Refrigerate leftovers promptly in a covered container and eat within 1–2 days. Reheat gently in a pan until hot throughout; the pasta may soften and the clams can become tougher after reheating.

Frequently asked questions