Description
A classic Italian pasta dish featuring tender clams, garlic, and olive oil in a light, flavorful sauce. Simple yet elegant, it highlights fresh ingredients and delicate seasoning.
Ingredients
- 400 g spaghetti
- 1 kg fresh clams, cleaned
- 4 tablespoons olive oil
- 4 garlic cloves, finely sliced
- 1/2 teaspoon red chili flakes (optional)
- 1/2 cup vegetable or seafood broth
- 1/4 cup fresh parsley, finely chopped
- Salt to taste
- Black pepper to taste
Instructions
- Bring a large pot of salted water to a boil and cook spaghetti until al dente. Reserve 1 cup of pasta water, then drain.
- Heat olive oil in a large pan over medium heat and sauté garlic until fragrant without browning.
- Add chili flakes if using, then add clams.
- Pour in broth, cover, and steam for 5–7 minutes until clams open. Discard any unopened clams.
- Add cooked spaghetti and a splash of reserved pasta water to the pan. Toss to combine.
- Season with salt and black pepper, then stir in chopped parsley.
- Serve immediately while hot.
Notes
- Discard any clams that do not open after cooking.
- Add cherry tomatoes for a sweet and tangy variation.
- Use linguine or fettuccine as alternatives to spaghetti.
- Reheat gently with a splash of broth to prevent drying out.
- Best enjoyed fresh for optimal flavor and texture.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 480 kcal
- Sugar: 2 g
- Sodium: 520 mg
- Fat: 14 g
- Saturated Fat: 2 g
- Unsaturated Fat: 11 g
- Trans Fat: 0 g
- Carbohydrates: 65 g
- Fiber: 3 g
- Protein: 22 g
- Cholesterol: 45 mg
