Spaghetti with Clams
Loaded with clams and paired with fresh zucchinis, this light and refreshing pasta is the perfect spring dish.
I have a thing for Pasta alle Vongole, or the Italian words for clams pasta. This is the dish that I always order at Italian restaurants. Just the sheer mention of the name would set my mouth watering.
However, dining out, it’s expensive. Lucky for me, I can cook just about anything.
How to Make Clams Pasta
Homemade clams pasta is very easy. The recipe calls for only few key ingredients: spaghetti, Manila clams (or little neck clams), garlic, white wine, Italian parsley and olive oil (and butter).
It’s that simple. To make the dish even better, I added zucchini, which is seasonal and healthy.
You will need copious amount of white wine for this Spaghetti with Clams recipe. The white wine allows the clams to steam and cook, hence flavoring the pasta with the briny taste of the fresh clams.
Together with olive oil, garlic, salt, ground black pepper and Italian parsley, magic happens. A squirt of fresh lemon juice completes the taste.
Tips and Tricks for the Best Spaghetti with Clams
- Manila Clams – I prefer Manila clams as they are “meatier” and have a robust briny flavors that make the white wine clam sauce to die for. Be generous with your clams. Use a good 1.5-2 lbs clams
- Al Dente – cook the pasta al dente so there is a bite.
- White wine or Japanes cooking sake – I find Japanese cooking sake a great substitute for white wine.
- Butter – other than olive oil, add some butter. Butter makes everything better!
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