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James Carrier Photo by: James Carrier

Spaghetti with White Clam Sauce

Skip the marinara and give your spaghetti a facelift with this savory clam sauce.

Sunset NOVEMBER 2002

  • Yield: Makes 4 servings


  • 12 ounces dried spaghetti
  • 3 tablespoons pressed or minced garlic
  • 1 tablespoon olive oil
  • 1/2 cup dry white wine
  • 1 bottle (8 oz.) clam juice
  • 2 cans (10 oz. each) baby clams, drained (reserve liquid)
  • 1/2 cup chopped parsley
  • 1/2 teaspoon hot chili flakes
  • Salt


1. In a 5- to 6-quart pan over high heat, bring about 4 quarts water to a boil. Add spaghetti and cook, stirring occasionally, until barely tender to bite, about 10 minutes.

2. Meanwhile, in a 10- to 12-inch frying pan over medium-high heat, stir garlic in olive oil often until fragrant (do not brown), 1 to 2 minutes. Add wine, clam juice, and reserved liquid from clams and boil until reduced to about 1 cup, 6 to 8 minutes. Add clams and stir occasionally until hot, 1 to 2 minutes.

3. Drain spaghetti. Add to clam sauce along with parsley and chili flakes; mix, and add salt to taste. Divide equally among four wide bowls.

Nutritional Information

Amount per serving
  • Calories: 472
  • Calories from fat: 12%
  • Protein: 31g
  • Fat: 6.2g
  • Saturated fat: 0.8g
  • Carbohydrate: 71g
  • Fiber: 2.6g
  • Sodium: 223mg
  • Cholesterol: 49mg

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Spaghetti with White Clam Sauce Recipe