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Spaghetti with Black Beans and Clams

Yield Makes 4 servings
Theresa Liu combines salty Chinese fermented black beans with clams and pasta in a simple, innovative take on spaghetti with clam sauce. Fermented black beans can be found in Asian markets and many well-stocked supermarkets.


  • 2 tablespoons fermented black beans (see note above)
  • 3 cans (6 oz. each) chopped clams
  • 8 ounces dried spaghetti or soba noodles
  • 2 teaspoons salad oil
  • 2 tablespoons minced garlic
  • 1/2 teaspoon hot red chili flakes (optional)
  • 1/4 cup dry white wine
  • 1/4 cup chopped fresh cilantro

Nutrition Information

  • calories 355
  • caloriesfromfat 12 %
  • protein 25 g
  • fat 4.9 g
  • satfat 0.5 g
  • carbohydrate 48 g
  • fiber 1.5 g
  • sodium 298 mg
  • cholesterol 44 mg

How to Make It

  1. Rinse and drain black beans; mince. Drain clams, reserving 3/4 cup juice.

  2. In a 5- to 6-quart pan over high heat, bring 3 quarts water to a boil. Add spaghetti and cook, stirring occasionally, until tender to bite, 7 to 9 minutes; drain. Rinse in cold water.

  3. In the same pan, heat oil over medium-high heat. Add black beans, garlic, and, if desired, chili flakes; stir until fragrant, 1 to 2 minutes. Add clams, reserved clam juice, and wine. Bring to a boil and cook for 1 minute. Stir in spaghetti and cook until heated through, 1 to 2 minutes. Pour into a serving bowl and sprinkle with cilantro.