📝 About This Recipe
Transport yourself to the sun-drenched shores of Naples with this quintessential Italian masterpiece. This dish celebrates the purity of the sea, relying on the natural briny liquor of fresh clams and a luxurious emulsion of extra virgin olive oil and starchy pasta water to create a 'creamy' sauce without a drop of dairy. It is a vibrant, aromatic balance of pungent garlic, spicy red pepper flakes, and bright Italian parsley that perfectly coats every strand of al dente pasta.
🥗 Ingredients
The Seafood
- 2 pounds Littleneck or Manila clams (scrubbed and purged of sand)
- 4 cups Cold water (for purging the clams)
- 2 tablespoons Sea salt (for the purging soak)
The Pasta and Aromatics
- 1 pound Dried Spaghetti or Spaghettoni (high-quality bronze-die extruded preferred)
- 1/2 cup Extra virgin olive oil (use a high-quality, fruity oil)
- 6 pieces Garlic cloves (thinly sliced)
- 1/2 teaspoon Dried red pepper flakes (Peperoncino) (adjust to your heat preference)
- 1/2 cup Dry white wine (such as Pinot Grigio or Vermentino)
The Finishing Touches
- 1/2 cup Fresh Italian flat-leaf parsley (finely chopped)
- 1/2 piece Lemon (zested and juiced)
- 1 pinch Flaky sea salt (to taste)
- 1 tablespoon High-quality finishing olive oil (for drizzling)
👨🍳 Instructions
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1
Begin by purging the clams. Dissolve 2 tablespoons of sea salt in 4 cups of cold water. Submerge the clams in the salt water for 20-30 minutes; this encourages them to spit out any internal grit or sand. Rinse thoroughly under cold running water and discard any clams that are cracked or remain open when tapped.
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2
Bring a large pot of water to a boil. Add a generous amount of salt, but slightly less than usual, as the clam liquor is naturally salty.
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3
Drop the spaghetti into the boiling water. Cook for about 2-3 minutes less than the package directions suggest for 'al dente'. The pasta will finish cooking in the sauce.
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4
While the pasta is boiling, place a large, deep skillet or sauté pan over medium heat. Add the 1/2 cup of extra virgin olive oil.
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5
Add the sliced garlic and red pepper flakes to the cold oil. Allow them to heat up gradually; this infuses the oil without burning the garlic. Sauté until the garlic is fragrant and just barely golden at the edges, about 2 minutes.
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6
Increase the heat to medium-high and add the cleaned clams to the skillet. Stir once to coat with the infused oil.
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7
Pour in the white wine. Let it bubble for 30 seconds to allow the alcohol to evaporate, then immediately cover the skillet with a tight-fitting lid.
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8
Steam the clams for 5-7 minutes. Shake the pan occasionally. As the clams open, use tongs to remove them to a side bowl to prevent them from becoming rubbery.
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9
Once all clams are removed (discard any that refuse to open), you should have a flavorful liquid in the pan. Reserve 1 cup of the starchy pasta cooking water.
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10
Drain the pasta and add it directly into the skillet with the clam liquor. Add 1/2 cup of the reserved pasta water.
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11
Increase the heat to high. Toss the pasta vigorously for 1-2 minutes. The starch from the water and the oil will emulsify into a silky, dairy-free sauce that clings to the noodles.
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12
Add the clams (and any juices they released in the bowl) back into the skillet. Fold in the chopped parsley, lemon zest, and a squeeze of lemon juice.
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13
Give everything one final toss. If the sauce looks too dry, add a splash more pasta water. Taste for seasoning, adding flaky salt only if necessary.
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14
Plate immediately in warmed bowls, ensuring each portion gets plenty of clams and a drizzle of fresh finishing olive oil.
💡 Chef's Tips
Always purge your clams in salted water; skip this and you risk a gritty, sandy dinner. Use a high-quality bronze-die pasta; the rough surface of the noodle is essential for the oil-based sauce to 'stick'. Do not overcook the garlic; if it turns dark brown or black, it will become bitter and ruin the delicate seafood flavor. Finish the pasta in the pan! The last 2 minutes of cooking inside the sauce is what creates that authentic restaurant-quality texture. If you want a thicker sauce, whisk a teaspoon of the pasta water with a teaspoon of olive oil before adding it back to the pan.
🍽️ Serving Suggestions
Pair with a crisp, chilled Vermentino or Greco di Tufo to complement the salinity of the clams. Serve with a side of charred sourdough bread to soak up the leftover garlic-oil broth. A simple arugula salad with a light lemon vinaigrette provides a peppery contrast to the rich pasta. Follow the meal with a dairy-free lemon sorbet to cleanse the palate. For an extra touch of luxury, top with a dusting of toasted breadcrumbs for crunch.