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A classic Italian-American pasta dish featuring tender spaghetti tossed in a light, savory sauce of clams, garlic, white wine, and fresh parsley. It's elegant, quick to make, and perfect for a weeknight dinner.
Cook the Spaghetti
Prepare the Clams and Sauce Base
Build the Sauce
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A classic Italian-American pasta dish featuring tender spaghetti tossed in a light, savory sauce of clams, garlic, white wine, and fresh parsley. It's elegant, quick to make, and perfect for a weeknight dinner.
This italian_american recipe takes 25 minutes to prepare and yields 4 servings. At 741.29 calories per serving with 36.14g of protein, it's a beginner-friendly recipe perfect for dinner or lunch.
Combine and Emulsify
Season and Serve
Substitute canned clams with 2 pounds of fresh littleneck or Manila clams. After simmering the clam juice (or bottled clam juice), add the scrubbed fresh clams to the skillet, cover, and steam until they open (5-7 minutes). Discard any that don't open.
For a richer sauce, stir in 1/4 cup of heavy cream along with the butter at the end.
Add 1 teaspoon of dried oregano or a few sprigs of fresh thyme to the garlic and oil for another layer of flavor.
Sauté some chopped shallots with the garlic, or wilt a handful of fresh spinach into the sauce before adding the pasta.
Clams are a fantastic source of high-quality, low-fat protein, which is essential for building and repairing tissues, including muscle.
This dish is packed with iron from the clams, a crucial mineral for producing red blood cells and preventing iron-deficiency anemia, which helps boost energy levels.
The use of extra virgin olive oil provides monounsaturated fats, which are known to support cardiovascular health by helping to lower 'bad' LDL cholesterol levels.
Clams are one of the best natural sources of Vitamin B12, which is vital for maintaining healthy nerve cells and for the production of DNA.
It can be part of a balanced diet. The clams provide lean protein, iron, and vitamin B12, while olive oil offers heart-healthy monounsaturated fats. However, it is high in sodium from the clam juice and contains refined carbohydrates from the pasta. To make it healthier, use whole wheat spaghetti and be mindful of portion sizes.
A typical serving of this Spaghetti with White Clam Sauce contains approximately 650-700 calories, depending on the exact ingredients and portion size. The majority of calories come from the pasta, olive oil, and butter.
Absolutely! Substitute with about 2 pounds of fresh littleneck or Manila clams. After the wine reduces, add the clams to the skillet, cover, and cook for 5-7 minutes until they open. Discard any that remain closed. You can use the broth from the pan as your 'clam juice'.
A dry, crisp white wine is best. Good choices include Pinot Grigio, Sauvignon Blanc, or an unoaked Chardonnay. Avoid sweet wines like Riesling or Moscato, as they will alter the flavor of the sauce.
The key is the starchy pasta water and emulsification. Make sure you toss the pasta, sauce, butter, and a splash of pasta water together vigorously. The starch helps thicken the sauce and allows the oil and water to combine into a cohesive, silky coating for the pasta.
Yes. You can substitute the wine with an equal amount of chicken or vegetable broth, or even use a bit more of the reserved clam juice. Add a teaspoon of lemon juice at the end to mimic the acidity that wine provides.
Store leftovers in an airtight container in the refrigerator for up to 2 days. Reheat gently in a skillet over low heat with a splash of water or broth to loosen the sauce. Microwaving can make the clams rubbery.