Best 10 Toasted Spaghetti With Clams Recipes

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Explore the delectable flavors of the sea with our exquisite toasted spaghetti with clams recipe. This classic Italian dish combines the briny sweetness of clams with the savory richness of toasted spaghetti, creating a symphony of flavors that will tantalize your taste buds. Dive into the ultimate seafood indulgence with our easy-to-follow recipe, featuring step-by-step instructions and helpful tips to ensure a perfect outcome. Elevate your culinary skills with our curated selection of additional recipes, including a delectable spaghetti with clams in white wine sauce, a flavorful spaghetti with clams and chorizo, and a refreshing spaghetti with clams and lemon. Embark on a culinary journey and discover the diverse culinary landscapes of Italy with our comprehensive collection of spaghetti with clams recipes.

Here are our top 10 tried and tested recipes!

LINGUINE WITH CLAMS, ROASTED TOMATOES AND CARAMELIZED GARLIC



Linguine With Clams, Roasted Tomatoes and Caramelized Garlic image

Here is a very cool recipe that calls for roasting cherry tomatoes with garlic and oil, then using that mixture as the base of a pasta sauce heavy with clams. The juxtaposition of the slick linguine with the roasted, caramelized tomatoes and garlic, as well as the soft, briny clams, is an uncommon delight. Work hard to make sure not to overcook the pasta, so that it may finish in the sauce.

Provided by Melissa Clark

Categories     dinner, pastas, main course

Time 45m

Yield 6 servings

Number Of Ingredients 11

14 garlic cloves
2 pints cherry tomatoes, a mix of colors is nice
6 tablespoons extra-virgin olive oil, more for drizzling
1/4 teaspoon fine sea salt
1 teaspoon black pepper
Salt
1 pound dry linguine
1/2 teaspoon crushed red pepper flakes
1/2 cup dry white wine
4 dozen littleneck clams, scrubbed
1/4 cup torn mint leaves

Steps:

  • Heat the oven to 450 degrees. Smash and peel 8 garlic cloves; peel and finely chop the remaining 6. Toss the smashed garlic with the tomatoes, 2 tablespoons of oil, fine sea salt, and 1/4 teaspoon black pepper. Spread the tomatoes out in a layer in one or two baking pans (make sure they aren't too crowded, so they don't steam) and roast tomatoes, tossing occasionally, until bursting, 15 to 20 minutes.
  • In a large pot of heavily salted boiling water, cook the pasta until it is 2 minutes from being done to taste. Drain.
  • Return the pasta pot to medium-high heat. Warm 4 tablespoons oil in the pot. Add the chopped garlic and red pepper flakes; cook for 30 seconds. Add the wine and let simmer 2 minutes. Stir in the roasted tomatoes and garlic. Add the clams. Cover the pot and cook until the clams open, 5 to 10 minutes. Use tongs to transfer open clams to a bowl; discard any that do not open.
  • Add the pasta and 3/4 teaspoon black pepper to the sauce in the pot. Cook, tossing, until pasta is just cooked through. Return the clams to the pot and toss with the pasta. Divide mixture among serving bowls. Garnish with mint and drizzle with more oil.

Nutrition Facts : @context http, Calories 430, UnsaturatedFat 1 gram, Carbohydrate 69 grams, Fat 3 grams, Fiber 4 grams, Protein 29 grams, SaturatedFat 0 grams, Sodium 787 milligrams, Sugar 5 grams, TransFat 0 grams

SPAGHETTI AND CLAMS



Spaghetti and Clams image

A simple, tasty, and relatively light pasta dish that can be whipped up in no time for a delicious weeknight meal or even for company. Goes great with a sprinkling of freshly grated Parmesan cheese, green salad, and good crusty bread!

Provided by Cindy

Categories     Main Dish Recipes     Seafood Main Dish Recipes     Clams

Time 45m

Yield 4

Number Of Ingredients 9

½ pound uncooked pasta
¼ cup butter
½ cup chopped onion
3 garlic cloves, peeled and chopped
2 (8 ounce) cans chopped clams, drained with juices reserved
¼ cup fresh parsley, minced
2 tablespoons olive oil
water
1 (3 ounce) package freshly grated Parmesan cheese

Steps:

  • Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain.
  • Meanwhile, melt butter in a large skillet over medium-low heat. Stir in onion and garlic, and cook 5 minutes, or until onion is translucent. Add clams, stirring frequently for 3 minutes, or until clams are lightly browned. Stir in parsley, olive oil, and reserved clam juice mixed with enough water to equal 2 cups liquid.
  • Increase heat and bring to a low boil. Reduce to a simmer, cover, and cook 15 minutes, stirring occasionally. Serve over pasta with freshly grated Parmesan cheese, if desired.

Nutrition Facts : Calories 558.2 calories, Carbohydrate 34.2 g, Cholesterol 126.1 mg, Fat 27.5 g, Fiber 1.3 g, Protein 42.2 g, SaturatedFat 12.5 g, Sodium 539.9 mg, Sugar 1.5 g

SPAGHETTI WITH CANNED CLAMS



Spaghetti with Canned Clams image

Provided by Katie Lee Biegel

Categories     main-dish

Time 35m

Yield 4 servings

Number Of Ingredients 10

6 tablespoons olive oil
1/2 cup fresh breadcrumbs
1/2 teaspoon granulated garlic
Kosher salt and freshly ground black pepper
1 pound spaghetti
2 cloves garlic, thinly sliced
Pinch crushed red pepper flakes
1/4 cup dry white wine
Two 6.5-ounce cans minced clams, with liquid
2 tablespoons chopped fresh parsley

Steps:

  • Heat 3 tablespoons olive oil in a medium skillet over medium heat. Add the breadcrumbs, granulated garlic and a pinch of salt and pepper. Toast the breadcrumbs, stirring occasionally, until lightly golden, 3 to 4 minutes. Set aside.
  • Fill a large pot with water. Bring to a boil over medium-high heat and season generously with salt. Add the spaghetti and cook to al dente, 6 to 8 minutes.
  • Meanwhile, in a large saute pan or skillet, add the remaining 3 tablespoons olive oil along with the garlic and red pepper flakes. Turn the heat on low and let cook until fragrant, for a few minutes. Stir in the wine and cook another 1 to 2 minutes. Add the clams, then turn up the heat to medium and bring to a simmer. Season with salt and pepper. Use tongs to take the pasta out of the water directly into the pan (this works best when the pasta is a couple minutes away from being done; you want it really al dente so it finishes cooking in the sauce). Use tongs to toss. If dry, add a little pasta water. Add the parsley. Toss until coated in the sauce and the pasta is tender. Serve with the toasted breadcrumbs sprinkled on top.

TOASTED SPAGHETTI WITH CLAMS



Toasted Spaghetti With Clams image

Fast & Healthy. From "Fats Times with Ferran Adria" - Editor's Pick: Kristen Donnelly's Favorite from F&W Magazine, February 2005 edition. Ferran Adria credits the idea for this dish to one of his acolytes, Moreno Cedroni, the hyper-ceative Italian chef at La Madonnina del Pescatore in Italy's Marzocca di Senigallia. The method is very similar to risotto but spaghetti fills in for the arborio rice: Adria toasts it in a pan with a little oil, then adds hot clam juice until the pasta is fully cooked and loaded with briny flavor. Serve with a light zingy, minerally Albarino from Rias Baixas has the acidity to balance with the briny clams - try the 2003 Mar de Frade, an easy-to-find aromatic, zesty albarino.

Provided by Manami

Categories     Spaghetti

Time 25m

Yield 4 serving(s)

Number Of Ingredients 9

3 tablespoons extra virgin olive oil
3/4 lb spaghetti, broken into 2-inch lengths
2 garlic cloves, minced
crushed red pepper flakes
3 cups bottled clam broth
1 cup water or 1 cup pasta water
3 dozen littleneck clams, rinsed
1/4 cup minced flat leaf parsley
pecorino romano cheese, for serving (optional)

Steps:

  • In a large deep skillet, heat the olive oil until shimmering.
  • Add the spaghetti and cook over moderate heat, stirring constantly, until golden, about 3 minutes.
  • Add the garlic and a large pinch of crushed red pepper flakes and cook until fragrant, about 1 minute.
  • Add the clam broth and water and bring to a boil.
  • Cover tightly and cook over moderate heat until the pasta is barely al dente, about 8 minutes.
  • Nestle the clams into the pasta, cover and cook until the pasta is al dente and the clams open, about 7 minutes.
  • Add a few tablespoons of water if the pasta is too dry.
  • Stir in the parsley and serve.
  • Serve with Pecorino-Romano, for serving (optional).

Nutrition Facts : Calories 510.5, Fat 12.8, SaturatedFat 1.8, Cholesterol 49.8, Sodium 468.1, Carbohydrate 68.1, Fiber 2.9, Sugar 1.6, Protein 28.7

SPAGHETTI WITH OVEN BAKED CLAMS



Spaghetti with Oven Baked Clams image

Provided by Tyler Florence

Categories     main-dish

Time 34m

Yield 4 to 6 servings

Number Of Ingredients 10

40 littleneck clams, well scrubbed
1/4 cup extra-virgin olive oil, plus more for drizzling
10 garlic cloves, smashed with the back of a knife
1/4 pound pancetta, small dice
2 dried red chiles
Handful fresh basil leaves
1/4 cup white wine
2 pints cherry tomatoes,(yellow and red), stemmed
Freshly ground black pepper
1 pound spaghetti

Steps:

  • Preheat the oven to 400 degrees F. Bring a large pot of salted water to a boil. Meanwhile, scrub the clams with a stiff brush under cold running water and discard any that are open. Put a medium roasting pan over 2 burners. Add the olive oil, garlic, pancetta, chiles, and herbs and cook until the pancetta renders, 3 to 4 minutes. Add the clams, the wine, tomatoes, and a good amount of pepper and toss that all together. Transfer pan to oven and roast until the clams open, about 10 minutes. While the clams are cooking, drop the pasta into the water for 7 to 8 minutes. Drain. Dump the drained pasta into a serving bowl, and toss with clams. Garnish with fresh basil leaves, freshly ground black pepper and a drizzle of extra-virgin olive oil.

SPAGHETTI WITH CLAMS



Spaghetti with Clams image

Provided by Giada De Laurentiis

Categories     main-dish

Time 30m

Yield 4 servings

Number Of Ingredients 10

1 pound dried spaghetti
1/2 cup extra-virgin olive oil
2 shallots, thinly sliced
5 to 7 cloves garlic, finely chopped
2 1/2 pounds Manila clams, scrubbed clean
1/2 cup fresh parsley, chopped
1/2 cup dry white wine
2 tablespoons unsalted butter, diced into small cubes
Sea salt and freshly ground black pepper
1 lemon, zested, for garnish

Steps:

  • In a large pot, bring to a boil 6 quarts of salted water. Add pasta, stirring constantly in the beginning to prevent it from sticking together. Cook until al dente, about 8 minutes.
  • Meanwhile, heat the olive oil in a large saute pan. When almost smoking, add shallots and garlic and saute until soft and translucent, about 3 to 4 minutes, being careful not to burn the garlic. Add the clams and wine. Cover and simmer for 6 to 8 minutes or until most clams have opened.
  • Add 2 tablespoons chopped parsley. Whisk in butter to thicken sauce slightly.
  • Drain pasta in a colander. Do not rinse pasta with water - this will remove the pasta's natural starches. Place pasta into the clam saute pan and mix thoroughly. Check seasoning.
  • Pour pasta into large serving bowl. Zest lemon over the dish, being carefull not to zest the white part of the lemon, which is bitter. Garnish with remaining parsley. Serve immediately.

TOASTED PASTA "FREGOLA" WITH CLAMS



Toasted Pasta

On a trip to Sicily I bought a package of this stuff called Sa Fregola Sarda, and its basically small couscous-sized pasta that's been toasted. I had no idea how to cook it, but there was one recipe printed on the back of the package so I'm copying here in case anyone is looking for it. You could probably use couscous instead.

Provided by Prada Contessa

Categories     European

Time 40m

Yield 1 pot, 4 serving(s)

Number Of Ingredients 9

2 lbs manila clams
1/2 cup fregola pasta
8 cups clam broth or 8 cups water
1/2 cup olive oil
2 garlic cloves
2 lbs tomatoes, crushed
2 tablespoons parsley, chopped
chili flakes
salt

Steps:

  • Drop the pasta slowly in to the boiling broth/water, mix and cook for 6-8 minutes. At the same time, in another saucepan, heat the olive oil and add the garlic. Cook just till slightly softened, add the chili flakes, then add tomatoes and cook for 10 minutes. Cook clams in another pan with a drop of oil until they open and add them to the tomato sauce. Add the clams and fregola to the tomato sauce. Add the parsley and salt to taste. Serve hot.

Nutrition Facts : Calories 364.4, Fat 28.1, SaturatedFat 3.9, Cholesterol 24.6, Sodium 1250.2, Carbohydrate 19.8, Fiber 3.2, Sugar 6.3, Protein 10.6

SPAGHETTI WITH CLAMS



Spaghetti With Clams image

For me, spaghetti with clams has to be ''white,'' which is to say without a tomato in sight -- and actually the first time I ate it this way was not in Italy but in one of my favorite Italian restaurants in New York, Da Silvano. This was a very long time ago, and I've been hooked ever since. I have specified amounts for a single portion here, because I feel cooking food you love is never something that should be reserved for company. Besides, this is quick and easy to make, and it's important sometimes to give yourself the treat of the perfect supper alone.

Provided by Nigella Lawson

Categories     dinner, quick, pastas, appetizer, main course

Time 15m

Yield 1 serving

Number Of Ingredients 8

Salt
8 to 12 littleneck or other small clams in the shell, scrubbed
1/4 pound spaghetti
2 tablespoons extra virgin olive oil
1/2 to 1 clove garlic, minced
1/2 dried red chili pepper or 1/4 teaspoon hot red pepper flakes
1/3 cup Noilly Prat or other vermouth or white wine
1 to 2 tablespoons chopped fresh Italian parsley

Steps:

  • Bring a large pot of lightly salted water to a boil. Meanwhile, soak clams in cold water.
  • Add spaghetti to boiling water, and cook until slightly underdone; pasta will finish cooking in sauce. Meanwhile, place a large saucepan over medium-low heat, and add olive oil, garlic and chili pepper. Sauté gently, reducing heat if necessary so garlic does not brown.
  • Add vermouth and clams, and cover. Clams should open in about 2 minutes. (If pasta is ready first, drain it and toss with a small amount of olive oil.) Add hot drained pasta, cover, and shake pot gently. Allow to simmer for another 1 or 2 minutes until it is done to taste.
  • Discard any clams that have not opened. Add half the parsley, and shake pan to distribute evenly. Transfer to a plate or bowl, and sprinkle with remaining parsley.

Nutrition Facts : @context http, Calories 825, UnsaturatedFat 24 grams, Carbohydrate 92 grams, Fat 30 grams, Fiber 4 grams, Protein 31 grams, SaturatedFat 4 grams, Sodium 782 milligrams, Sugar 4 grams, TransFat 0 grams

SPAGHETTI WITH CLAMS



Spaghetti with Clams image

Succulent spaghetti in a bracing clam sauce is the heart of a rustic Italian supper to usher in spring.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Seafood Recipes

Number Of Ingredients 11

Coarse salt
1 pound spaghetti
2 tablespoons olive oil
2 cloves garlic, minced
1 small dried chile pepper, crumbled, or pinch of red pepper flakes
1 1/2 pounds littleneck clams, scrubbed
1 cup dry white wine
2 tablespoons coarsely chopped fresh flat-leaf parsley, plus whole leaves for garnish
Juice of 1 lemon
3 tablespoons unsalted butter
Freshly ground black pepper

Steps:

  • Bring a large pot of water to a boil; salt generously. Add spaghetti, and cook until slightly underdone, about 7 minutes. Drain pasta, reserving 1 cup of cooking liquid. Set aside.
  • Meanwhile, heat oil in a large skillet over medium heat. Add garlic and chile pepper; cook until garlic is golden, about 2 minutes. Add clams and white wine, and raise heat to high. Bring to a boil; cover, and cook, shaking occasionally, 2 to 3 minutes, until clams open. Stir in parsley. Transfer to a bowl; set aside.
  • Return skillet to medium-high heat. Add reserved pasta water and lemon juice; reduce until slightly thickened, about 2 minutes. Remove from heat; whisk in butter. Add clam mixture and spaghetti. Cook over medium-low heat until heated through, 2 to 3 minutes. Season with salt and pepper; garnish with parsley.

MARK BITTMAN'S PASTA WITH CLAMS



Mark Bittman's Pasta With Clams image

Here is a simple, elegant take on pasta with clam sauce that serves as a beautiful, light dinner with salad, perfect in advance of a movie night or reading session on the couch with family or friends. The key to its success is using less pasta that you generally might, which helps place the focus of the dish squarely on the meaty clams.

Provided by Mark Bittman

Categories     dinner, easy, quick, pastas, main course

Time 30m

Yield 4 servings

Number Of Ingredients 7

24 to 48 littleneck clams (the amount depends on size and your budget, or luck; in any case, more is better), scrubbed
Salt (probably not much) and pepper to taste
12 ounces long pasta, like spaghetti or linguine
1/4 cup olive oil, or more
1/4 teaspoon red pepper flakes, or to taste
2 cloves sliced garlic, or to taste
Chopped fresh parsley for garnish

Steps:

  • Steam the clams in a covered pot (a glass top is very nice, voyeuristically speaking). You don't need any liquid other than what the clams will release. Meanwhile, bring a large pot of water to a boil and salt it.
  • After the clams open - it could take as little as 10 minutes - uncover and cool. Take the meat out and strain and reserve the liquid; make sure to leave any sand behind. Chop the clams if they're big.
  • Cook the pasta in the boiling salted water. Put 1/4 cup olive oil in a deep skillet over medium heat. When the oil is warm, add the red pepper flakes and garlic and cook for about 30 seconds. Add the clams and continue to cook, stirring, for about a minute. Add about 1/2 cup of the reserved clam liquid.
  • Drain the pasta when it's nearly done and stir it into the clams. Cook, stirring, until the pasta is tender and the mixture is saucy. Add more clam-cooking liquid (or hot water or white wine), if necessary. Taste and adjust seasoning, adding a little more oil if you like. Garnish, and serve.

Nutrition Facts : @context http, Calories 551, UnsaturatedFat 12 grams, Carbohydrate 69 grams, Fat 16 grams, Fiber 3 grams, Protein 30 grams, SaturatedFat 2 grams, Sodium 790 milligrams, Sugar 2 grams, TransFat 0 grams

Tips:

  • Choose fresh and littleneck clams: Smaller clams are more tender and have a milder flavor, making them ideal for this dish.
  • Purge the clams properly: Soaking the clams in cold, salted water for at least 30 minutes helps remove any sand or grit.
  • Use high-quality olive oil: Extra virgin olive oil adds a rich, fruity flavor to the dish.
  • Toast the spaghetti: Toasting the spaghetti in a little olive oil before cooking it in the clam broth adds a nutty, roasted flavor.
  • Don't overcook the clams: Clams cook quickly, so be careful not to overcook them. They should be cooked just until they open, about 2-3 minutes.
  • Add fresh herbs and lemon juice at the end: Fresh herbs, such as parsley or basil, and a squeeze of lemon juice add a refreshing brightness to the dish.

Conclusion:

Toasted Spaghetti with Clams is a delightful and easy-to-make dish that combines the flavors of the sea with the comforting taste of pasta. With its simple yet flavorful ingredients, this dish is sure to become a favorite for seafood lovers. Whether you're cooking for a special occasion or a casual weeknight meal, Toasted Spaghetti with Clams is a dish that will impress your taste buds and leave you craving more.

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