Spicy Clams with Spaghetti


Spicy Clams with Spaghetti



If you have a terrific source of fresh shellfish nearby, you’ll definitely want to add this super-easy, classic spaghetti console (pasta with clams) to your weeknight repertoire.  Other than the clams, the ingredients are kitchen staples –so you can minimize the shopping next time your craving a weeknight indulgence.  If you like your dish extra spicy, up the amount of red-pepper flakes.

Serves  2

Coarse salt and freshly ground black pepper

8 ounces spaghetti

2 tablespoons extra-virgin olive oil

2 garlic cloves, minced

1/4 teaspoon red-pepper flakes, plus more for serving

1/4 cup dry white wine

18 littleneck clams (about 1 1/2 pounds), scrubbed

1 tablespoon unsalted butter

1/4 cup fresh flat-leaf parsley leaves, chopped, plus 1 tablespoon thinly sliced stems.


  1. Bring a pot of generously salted water to a boil.  Cook pasta until al dente according to package instructions.  Reserve 1/2 cup pasta water; drain.
  2. Meanwhile, heat oil in a large pot over medium.  Add garlic and red-pepper flakes, and cook, stirring, 30 seconds.  Add wine and bring to a simmer.  Raise heat to medium-high and add clams. Cover and cook just until clams open, 4 to 5 minutes.  Discard any unopened clams.
  3. Stir in butter and parsley leaves and stems.  Add pasta and toss to coat, adding reserved pasta water, 1 tablespoon at a time, until sauce is loose and creamy.  Season with salt and black pepper.

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