📝 About This Recipe
Transport yourself to the Italian coast with this quintessential Neapolitan classic, where the briny essence of the sea meets the aromatic bite of garlic and chili. This dish is a masterclass in simplicity, relying on the natural juices of fresh clams to create a silky, emulsified sauce that clings perfectly to every strand of pasta. It is elegant, light, and bursts with the vibrant flavors of high-quality olive oil and fresh parsley.
🥗 Ingredients
The Seafood
- 2 pounds Fresh Littleneck or Manila clams (scrubbed and purged of sand)
- 4 cups Cold water (for purging)
- 2 tablespoons Sea salt (for purging water)
The Pasta
- 1 pound Spaghetti or Linguine (high-quality bronze-die extruded pasta)
- 3 tablespoons Kosher salt (for the pasta water)
The Aromatics and Sauce
- 1/2 cup Extra virgin olive oil (use the best quality available)
- 6 pieces Garlic cloves (thinly sliced)
- 1/2 teaspoon Dried red chili flakes (adjust for heat preference)
- 1/2 cup Dry white wine (such as Pinot Grigio or Vermentino)
- 1/2 cup Fresh flat-leaf parsley (finely chopped)
- 1 tablespoon Unsalted butter (optional, for extra silkiness)
- 1/2 piece Lemon (zested and juiced)
👨🍳 Instructions
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1
Purge the clams by placing them in a bowl of cold salted water (about 2 tbsp salt per 4 cups water) for 20-30 minutes to allow them to spit out any internal sand. Drain and rinse thoroughly under cold running water.
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2
Bring a large pot of water to a rolling boil. Add 3 tablespoons of kosher salt—it should taste like the sea.
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3
Add the spaghetti to the boiling water. Cook for about 2-3 minutes less than the package instructions; the pasta should be quite firm as it will finish cooking in the sauce.
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4
While the pasta cooks, place a large, deep skillet or sauté pan over medium heat. Add the extra virgin olive oil.
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5
Add the sliced garlic and chili flakes to the oil. Sauté gently for 2 minutes until the garlic is fragrant and just beginning to turn golden around the edges, but do not let it brown.
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6
Increase the heat to high and add the cleaned clams to the skillet. Give them a quick toss to coat in the oil.
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7
Pour in the white wine. Let it bubble for 30 seconds, then cover the skillet with a tight-fitting lid.
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8
Steam the clams for 4-6 minutes. Check the pan occasionally and remove the clams with tongs as they open, placing them in a side bowl to prevent them from becoming rubbery.
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9
Discard any clams that have not opened after 7-8 minutes. Keep the flavorful liquor in the pan.
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10
Using tongs, transfer the undercooked spaghetti directly from the boiling water into the skillet with the clam liquor. Do not drain the pasta water yet.
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11
Add 1/2 cup of the starchy pasta water to the skillet. Increase heat to medium-high and toss the pasta vigorously.
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12
Continue tossing for 2-3 minutes until the liquid reduces and emulsifies into a creamy, glossy sauce that coats the noodles. Add another splash of pasta water if it looks too dry.
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13
Stir in the butter (if using), chopped parsley, lemon juice, and lemon zest. Return the clams (and any juices from their bowl) back into the pan.
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14
Give everything one final toss to warm the clams through and ensure the sauce is perfectly clinging to the spaghetti.
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15
Plate immediately in warmed bowls, drizzling any remaining sauce from the pan over the top.
💡 Chef's Tips
Always purge your clams even if they are 'pre-cleaned' to ensure a grit-free dining experience. Use high-quality bronze-cut pasta; the rough surface releases more starch, which is essential for creating the emulsified sauce. Never add cheese to this dish; in Italian tradition, seafood and cheese are rarely paired as cheese overpowers the delicate clam flavor. If you want a deeper flavor, finely chop 2-3 anchovy fillets and melt them into the oil with the garlic. Do not overcook the clams—remove them the moment they pop open to keep them tender and juicy.
🍽️ Serving Suggestions
Pair with a crisp, chilled Italian white wine like Vermentino, Greco di Tufo, or a dry Falanghina. Serve with a side of crusty ciabatta bread to soak up every drop of the garlic-wine sauce. A simple arugula salad with a light lemon vinaigrette provides a peppery contrast to the rich pasta. Follow the meal with a refreshing lemon sorbet to cleanse the palate. For an authentic touch, serve in shallow wide bowls that have been slightly warmed in the oven.