Light spaghetti with clam sauce

Ingredients

• 140 gspaghetti
• 1 clovegarlic
• 2salted anchovies
• 100 gclams
• 200 gpassata
• 1 tablespoonparsley
• 4 teaspoonsextra-virgin olive oil
• to tastesalt
• to tastechilli

Instructions

1. 1

   Clean the clams

   Clean the clams and leave them to purge in salted water for 2 hours.

2. 2

   Season the clams

   Drain them and put them in a pan with 2 teaspoons of oil, a clove of garlic, a pinch of salt and chilli.

3. 3

   Open the shells

   Cover the pan and cook until the clam shells open.

4. 4

   Fry garlic

   Heat 2 teaspoons of oil in a frying pan and gently fry the garlic and desalted anchovies.

5. 5

   Reduce the juices

   Add the liquid from the clams and let it evaporate.

6. 6

   Add the sauce

   Add the shelled clams, passata and chilli.

7. 7

   Cook the sauce

   Cook everything together for 10 minutes.

8. 8

   Boil the spaghetti

   Cook the spaghetti in plenty of salted water, then drain it al dente.

9. 9

   Toss and serve

   Toss the spaghetti with the light clam sauce in the pan and scatter over 1 tablespoon of chopped parsley.

What is spaghetti with clam sauce?

Spaghetti with clams is a familiar dish in Italian coastal cooking, where pasta is paired with shellfish and its savoury cooking liquid. This version adds passata and anchovies for a tomato-based sauce with extra briny depth.

The recipe keeps the oil modest and finishes with parsley, which brings a fresh note to the rich-tasting clam juices.

Nutrition and macros by portion

The nutrition label shows one serving as written: 370 calories, 15g protein, 53g carbs, 10g fat.

Most of the carbohydrates come from the spaghetti, while the olive oil contributes much of the fat. Clams and anchovies provide protein, with smaller amounts also coming from the pasta. Pair a serving with a generous side of vegetables for a more balanced plate.

The clams and their cooking liquid

Purging: Leave the cleaned clams in salted water for the stated 2 hours, then drain them before cooking.

Shells: Cover the pan while the clams cook so they open in their own steam. The recipe uses the liquid they release in the sauce.

Building the sauce

Anchovies: Desalt them before frying with the garlic; they add savoury flavour to the oil without needing a separate anchovy sauce.

Tomato: Passata gives the clam juices body and a mild acidity. Simmer the mixture for the stated 10 minutes.

Cooking the pasta

Water: Use a large pan of salted water so the spaghetti has room to move as it cooks.

Doneness: Drain the pasta al dente, then toss it with the sauce in the frying pan so it is coated before serving.

Timing and preparation

The listed total time is 40 minutes, but the method also calls for a 2-hour clam-purging period. Allow for that resting time separately unless the clams have already been purged.

Have the parsley, passata and drained anchovies ready before you start frying, as the sauce steps follow one another quickly.

What to serve with it

Serve the spaghetti as soon as it is tossed, while the sauce is hot and the pasta retains its firm bite.

A simple green salad or steamed vegetables make a fresh side without competing with the clam and tomato flavours.

Recipe notes & tips

• Use clams that are closed before cooking, and discard any that remain closed after cooking.
• Desalt the anchovies before frying so their saltiness does not overwhelm the sauce.
• Keep the clam cooking liquid to add its flavour to the passata.
• Start checking the spaghetti before the packet’s full cooking time so it stays al dente.
• Chop the parsley shortly before serving to keep its fresh flavour.

Variations

• More herbs: Add a little extra chopped parsley at the table.
• More heat: Increase the chilli to taste.
• Extra vegetables: Serve with or add a side of cooked courgette.
• Fresh tomato: Replace some of the passata with chopped ripe tomato and cook until softened.
• Wholemeal pasta: Use wholemeal spaghetti, adjusting the cooking time to its packet instructions.

Common mistakes to avoid

• Skipping the purge: Leave the clams in salted water for the stated 2 hours before cooking.
• Losing the clam liquid: Keep the liquid released in the pan and add it to the sauce.
• Overcooking the clams: Remove them from the heat once their shells have opened.
• Burning the garlic: Fry it gently with the anchovies rather than letting it darken.
• Soft pasta: Drain the spaghetti al dente before tossing it with the sauce.

How to store

Refrigerate leftovers promptly in a covered container and eat within 1 day. Reheat gently in a pan until piping hot; the pasta may soften and the clams can become tougher if heated for too long.

Frequently asked questions