Clam Pasta

Name: Clam Pasta
Prep time: 20 min
Cook time: 10 min
Total time: 30 min
Yield: 4 serving
Ingredients: 2 lb clams; 6 cups cold water; 3 tablespoons salt; 12 oz linguine/spaghetti; 1 tablespoon salt; 5 tablespoons extra virgin olive oil; 2 shallots; 5 cloves garlic; ¼-½ teaspoon red pepper flakes; ½ cup dry white wine; ½ cup clam juice/fish stock; 3 tablespoons fresh flat-leaf parsley; 3 tablespoons unsalted butter; 1 teaspoon lemon zest; 2 teaspoons lemon juice; salt; pepper; fresh flat-leaf parsley

User Reviews

4.9

153 reviews

Excellent

Prep Time
20 mins
Cook Time
20 mins
Soaking time
30 mins
Total Time
30 mins
Servings
4
Calories
634 kcal
Course
Main Course
Cuisine
Italian

Clam Pasta

Carmen Warren

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This Clam Pasta is seriously delicious and so easy to make. It's a dish that transports you straight to the Italian coast with every bite. The beauty of this recipe is that it only requires a handful of ingredients, and you can have it on the table in under 30 minutes. It makes a great weeknight dinner if you are pushed for time, but it is perfect for date night or cooking for friends.

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Ingredients

Servings

To purge the clams

2 lb clams purged (see note 1)
6 cups cold water
3 tablespoons salt

For the pasta

12 oz linguine/spaghetti
1 tablespoon salt

For the sauce

5 tablespoons extra virgin olive oil
2 shallots finely chopped
5 cloves garlic thinly sliced
¼-½ teaspoon red pepper flakes
½ cup dry white wine (see note 2)
½ cup clam juice/fish stock (see note 3)
3 tablespoons fresh flat-leaf parsley finely chopped
3 tablespoons unsalted butter
1 teaspoon lemon zest (see note 4)
2 teaspoons lemon juice (see note 4)

To finish

salt to taste
pepper to taste
fresh flat-leaf parsley finely chopped

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Instructions

Cleaning the clams

Dissolve the salt in the water and add the clams. Let them sit for 20 minutes to filter out any grit and sand.3 tablespoons salt6 cups / 1 l cold water2 lb / 900 g clams
If you find a lot of sand at the bottom of the bowl, you can repeat the process with a new batch of salty water.
Once the clams have been purged, let them soak in a bowl of cold, unsalted water to remove excess salt.

Cook the pasta

Bring a large pot of water to a boil. Add the salt and the pasta and cook for 1 minute less than the packet suggests.1 tablespoon salt12 oz / 340 g linguine/spaghetti
Before draining the pasta, reserve a cup of the pasta cooking water.

While the pasta cooks, make the sauce.

Place a large saucepan over medium-low heat. Add the extra virgin olive oil and chopped shallots and cook for a minute.5 tablespoons extra virgin olive oil2 shallots
Add the sliced garlic and red pepper flakes, cook for 30 seconds, and then pour the wine.5 cloves garlic¼-½ teaspoon red pepper flakes½ cup / 125 ml dry white wine
Increase the heat to medium-high and add the clam juice/fish stock, clams, and chopped parsley.½ cup / 125 ml clam juice/fish stock2 lb / 900 g clams3 tablespoons fresh flat-leaf parsley
Place a lid on the pan and cook for 6 minutes.
Remove the lid and stir everything together, cook for a further minute without the lid, and then discard any clams that haven't opened.

To finish the dish

Add the pasta to the clams, along with ¼ cup (60ml) of the reserved pasta cooking water. Toss the pasta with the sauce for 1 to 2 minutes over medium heat until the pasta is cooked to your liking. Most of the sauce will be absorbed into the pasta; you can add extra cooking water if it dries out too much.
Remove the pan from the heat and add the butter, lemon zest and lemon juice.3 tablespoons unsalted butter1 teaspoon lemon zest2 teaspoons lemon juice
Taste and salt and pepper to your preference. salt pepper
Serve immediately with extra parsley. fresh flat-leaf parsley

Notes

Zest the lemon before you cut and juice it. It is almost impossible to zest a cut and juiced lemon.
You can buy fresh clams in larger grocery stores; they will come in a mesh bag as they are still alive. Most grocery stores sell farm-raised clams, which are usually quite clean, but I like to purge them to be sure, as a gritty clam can ruin the whole dish. (How to do this is in the recipe card)
Use a dry white wine for this recipe. My choice would be a Soave, Vermentino, or Pinot Grigio. Choose something that you would drink rather than a poor-quality cooking wine. If you don't consume alcohol, you can use extra broth and lemon juice.
You can buy bottled clam juice in the tinned fish aisle of the grocery store. If it isn't available, use a good-quality fish stock instead.
Zest the lemon before you cut and juice it. It is almost impossible to zest a cut and juiced lemon.

Nutrition Information

Show Details

Calories 634kcal (32%) Carbohydrates 73g (24%) Protein 17g (34%) Fat 28g (43%) Saturated Fat 8g (40%) Polyunsaturated Fat 3g Monounsaturated Fat 15g Trans Fat 0.4g Cholesterol 33mg (11%) Sodium 737mg (31%) Potassium 137mg (4%) Fiber 4g (16%) Sugar 5g (10%) Vitamin A 708IU (14%) Vitamin C 9mg (10%) Calcium 71mg (7%) Iron 2mg (11%)

Nutrition Facts

Serving: 4Serving

Amount Per Serving

Calories 634 kcal

% Daily Value*

Calories	634kcal	32%
Carbohydrates	73g	24%
Protein	17g	34%
Fat	28g	43%
Saturated Fat	8g	40%
Polyunsaturated Fat	3g	18%
Monounsaturated Fat	15g	75%
Trans Fat	0.4g	20%
Cholesterol	33mg	11%
Sodium	737mg	31%
Potassium	137mg	3%
Fiber	4g	16%
Sugar	5g	10%
Vitamin A	708IU	14%
Vitamin C	9mg	10%
Calcium	71mg	7%
Iron	2mg	11%