There's something about a plate of spaghetti with white clam sauce that just screams "Italian comfort food." This dish is simple to make, but packed with flavor. The key is to use fresh clams, and to cook them just long enough so they're tender and delicious. The garlic and herbs in the sauce round out the dish, and the Parmesan cheese adds a nice touch of richness. This is a meal that's sure to please everyone at the table.
Cook pasta according to package directions making sure to salt the water first. When the pasta is almost done cooking make the sauce.
To a large sauté pan over medium heat add the olive oil and sauté the whole garlic and chopped garlic until lightly browned, stirring frequently. Be careful not to burn it. Add the butter to the pan and mix well with the garlic and oil. Add the clams with their broth and the cup of the pasta water, mix well and add in ½ of parsley. Cook for another minute or two.
Drain the pasta and pour the sauce over it. Top with the grated cheese.
Notes
Seafood Selection: Opt for fresh, high-quality clams to ensure a delectable outcome. Scrub them well and discard any that don't close tightly. Experience the ocean's bounty in every forkful. Learn more about selecting the perfect clams for this recipe in our guide on seafood sourcing.
Pasta Perfection: Cook the spaghetti until al dente, allowing it to absorb the flavors of the sauce. Don't forget to reserve a cup of pasta water—it's your secret weapon for achieving the desired consistency. Master the art of pasta preparation. Check out our expert tips on cooking pasta to perfection in our pasta guide.
Balancing Act: When combining the clam sauce with the pasta, ensure the sauce coats the spaghetti evenly. Don't be shy about using some reserved pasta water to achieve the desired creaminess. Create a harmonious union of flavors. Explore our guide on achieving the perfect sauce-to-pasta ratio for an unforgettable culinary experience.
This website provides approximate nutrition information for convenience and as a courtesy only. Nutrition data is gathered primarily from the Spoonacular Database, whenever available, or otherwise other online calculators.