James Carrier
Yield
Makes 4 servings

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

How to Make It

Step 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.

Step 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.

Step 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.

Ratings & Reviews

jebavonct48's Review

jebavonct48
February 15, 2013
Very easy and I ad ingredients on hand although I had to use dried herbs. I adapted the recipe to make dinner just for 1 using 1 can of clams. I thought there was too much liquid, and the ratio of clam juice to clams in a can these days seems to make the addition of more juice unnecessary.

daneanp's Review

EmilyPB
May 30, 2012
Yum. Quick, easy and delicious. It is hard to keep to the serving size suggested; two of us could have easily devoured the whole thing. Served with a tossed green salad.

EmilyPB's Review

daneanp
May 29, 2009
My husband and I thought this was okay at first taste, then squeezed some fresh lemon juice on it and thought it was awesome. I used canned, diced clams and thought they were good and super easy. Highly recommend WITH lemon juice!