Spaghetti with Clams

There's something about seafood that just screams Summer for me. And since we're winding down these last lazy, hazy days, I couldn't think of a better dish to serve up than spaghetti with clams! It's quick and easy, packed with fresh Summer flavors, and great for entertaining! 


Clams are loaded with minerals, including iron (so if beef's not your thing, 8-10 clams will cover you!). And like most seafood and shellfish, are a good source of Omega-3 fatty acids - which are necessary for all body functions and especially so for our brains! 

The garlic is detoxifying on top of being antibacterial AND antiviral! As is the parsley - helping move toxins out of the body because it's also a diuretic (helps move water out of the body). Add on top of that the overwhelming benefits of extra virgin olive oil and you've got one hell of a meal! 


The beauty of this dish is you can pretty much put the whole thing together in about 15 minutes. In the same time it takes to steam the clams, your pasta cooks and all you have to do is toss the whole thing together! Leaving the clams in their shell makes for a great presentation if you're entertaining...or you can pull them out before serving for easier eating! It's all up to you. 

Watch the video below then try the recipe at home! 

Buon Appetito! 

Spaghetti with Clams
Serves 4

2 Tbs. olive oil
2 Tbs. butter
10-12 cloves of garlic, minced
1/4 C. white wine
1 dozen little neck clams
1/4 C. chopped, fresh, parsley
1 lb. spaghetti


Scrub clams clean in cold water. Discard any that have broken shells. 
(Watch my video on How to Prepare Shellfish here)

Heat a large pot of salted water over high heat until boiling. Add pasta and cook according to package instructions.

While the pasta is cooking, in a deep saute pan, heat oil and butter over medium heat, until melted and combined. Add in garlic. Cook for 1 minutes until fragrant.

Gently add clams to the pan. Cover and allow clams to steam for about 8 minutes. They will release liquid into the pan as they cook. Check the clams and stir every few minutes to prevent the garlic from burning. 

Pour white wine over clams, cover and continue cooking for another 2-3 minutes while pasta finishes cooking. 

Drain the pasta, add it to the pan with the clams and toss until well coated. Add in parsley and toss again. Serve hot with a fresh drizzle of olive oil.