Spaghetti With Clams
This Italian-inspired spaghetti with clams pairs fresh pasta with a light, lemony sauce of white wine, garlic and fresh clams. Finished with parsley and lemon, it’s a simple, elegant dish perfect for weeknights or easy entertaining.
Ingredients
Clam Stock
- olive oil for sautéing
- 1 small fennel bulb thinly sliced
- 1 small onion thinly sliced
- 12 cloves garlic chopped
- 2 cups white wine
- 2 tbsp canola oil
- 1 small can (295 mL/10 oz) clam juice
- 3 bay leaves
Clam Spaghetti
- 14 oz (400 g) good-quality fresh or dry spaghetti
- 3 tbsp olive oil
- 4 cloves garlic fin ly chopped
- 1 lb (about 30) Manila or littleneck clams see note
- ½ cup butter
- pinch dried red chili flakes
- ¼ bunch parsley chiffonade
- 1 lemon juice
- 3 scallions finely sliced
- ½ small jalapeno halved and finely diced
- Salt
Instructions
Clam Stock
- Heat the olive oil in a large pot over medium heat. Sweat the fennel, onions and garlic, stirring frequently, until softened, 8 to 12 minutes. Add the white wine and reduce the liquid by half. Add the clam juice and bay leaves. Bring to a boil, then reduce the heat and simmer for 20 minutes. Strain the stock and discard the solids. Set aside the stock.
Clam Spaghetti
- Bring a large pot of heavily salted water to a rapid boil. Cook the pasta according to package instructions.
- Heat the olive oil in a large skillet with a lid over medium heat. Add the garlic and sweat for 1 minute. Add the clams and some of the clam stock (you may not require all of it, depending how saucy you like your pasta), and cover immediately. Keep covered until the clams are fully open, 3 to 4 minutes; discard any that remain closed. Add the cooked spaghetti, butter and chili flakes and cook for a few more minutes. Adjust with more clam stock if needed. Add the parsley, lemon juice, scallions and jalapeno and toss well to combine. Season with salt as needed and serve.