Spaghetti and Clams in a Wine Sauce is a fast recipe that always hits the spot. The clams and sauce are ready in the less time than it takes to cook the spaghetti, it’s that quick. The adding of the pasta to the clams with wine sauce means everything comes together perfectly and taste totally amazing. I make this dish when I’m tired as it is so easy. Serve as a main course with a chilled Pinot Grigio wine. Don’t forget to have a small baguette to hand to mop up the sauce
Please note that despite what my husband reckons, parmesan is not added to a seafood pasta dish ever. This dish is also dairy, nut and egg free. This recipe uses white wine but vermouth is a perfect alternative. Finally, I use spaghetti as I prefer the texture and bite but linguine and even tagliatelle can be used with this recipe. Which ever you choose, Spaghetti and Clams in a Wine Sauce will become a frequent choice in your house. It’s fast, simple and so tasty.
Spaghetti and Clams in a Wine Sauce
Ingredients
- 600 g clams fresh
- 250 g spaghetti
- 2 cloves garlic peel/mince
- 75 ml dry white wine
- 30 ml olive oil
- 1/3 tsp pepper flakes chilli flakes
- ¼ bunch parsley chop
- salt to taste
- ground black pepper to taste
Instructions
- Fill a bowl of water and drop the clams in to clean and soak.600 g clams
- Fill a large pan with water and add a good pinch of salt. Place on the hob over a high heat and bring to a boil. When boiling, add the pasta until it is nearly cooked.250 g spaghetti
- Add the olive oil to a large pan (must have a lid) and place over a medium heat. When hot, add the garlic and fry for 60 seconds stirring continuously. Add the pepper flakes to the pan and stir to combine.2 cloves garlic, 30 ml olive oil, 1/3 tsp pepper flakes
- Remove the clam from the water looking for any that are open. Discard those ones. Turn up the heat to a medium high.
- Add the clam to the pan together with the wine, give it a quick shake and pop the lid on to steam the clams. They should only take 2 maybe 3 minutes and should all be open. If any have stayed closed then discard these as well.75 ml dry white wine
- Add the drained pasta to the clams and a pinch of ground black pepper and give it a quick stir before putting the lid back on for a further 60 – 90 seconds.ground black pepper
- Remove the lid and test the pasta and whether the sauce needs any seasoning. If perfectly cooked, sprinkle about half of the chopped parsley to the pan and stir and then serve into warmed bowls.¼ bunch parsley, salt
- Sprinkle the remaining parsley and serve immediately.
