Spaghetti With Littleneck Clams Recipe
Fresh clams popped open in a white wine lemon sauce. *can be made in a red sauce if requested.
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Ingredients
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Pasta
Clam Sauce
Method
Preparing the Pasta
Cook the Spaghetti
In a large pot of salted boiling water, add the spaghetti and cook according to package instructions until al dente. Drain and set aside, reserving 1 cup of pasta water.
Making the Clam Sauce
Sauté Garlic
In a large skillet over medium heat, add the olive oil. Once hot, add the minced garlic and sauté for about 1 minute until fragrant, being careful not to burn it.
Add Clams and Wine
Add the littleneck clams to the skillet. Pour in the white wine and cover the skillet with a lid. Cook for about 5-7 minutes until the clams have opened. Discard any clams that remain closed.
Add Lemon and Season
Once the clams are open, stir in the lemon juice, red pepper flakes, salt, and black pepper. Mix well and let it cook for an additional 2 minutes.
Combine Pasta and Sauce
Add the cooked spaghetti to the skillet with the clam sauce. Toss everything together, adding reserved pasta water as needed to loosen the sauce.
Garnish and Serve
Remove from heat, sprinkle with fresh parsley, and serve immediately with additional lemon wedges on the side if desired.