Best Clam Spaghetti Recipes

SPAGHETTI WITH WHITE CLAM SAUCE

Steps:

• Cook pasta according to package directions.
• Meanwhile, in a small saucepan, brown garlic in olive oil over medium heat. Stir in butter or margarine and seasonings until butter or margarine is melted. Add clams with some of their liquid; heat through.
• Drain pasta. Toss spaghetti with clam sauce, and top with grated Romano cheese.

CHEF JOHN'S SPAGHETTI WITH RED CLAM SAUCE

Steps:

• Pour olive oil into cold skillet. Add garlic, capers, anchovy paste, and red pepper flakes. Place over medium heat and cook and stir until the oil is infused with the flavors of the mixture, about 5 minutes, taking care not to brown the garlic. Add tomato sauce and rinse jar with 1/4 cup water; add water to skillet. Pour in wine and juice from clams, reserving the clams. Bring to a simmer until slightly reduced and thickened, 7 to 9 minutes.
• Bring a large pot of lightly salted water to a boil. Cook spaghetti in the boiling water, stirring occasionally until almost al dente, or about 1 minute less than directed on package. Drain. Return pasta to the pot off heat.
• Stir clams into the sauce. Pour sauce over pasta. Stir; cover the pot to allow it to finish cooking off heat and to allow the pasta will absorb some of the sauce, about 3 minutes. Stir in Parmesan cheese. Top with chopped fresh basil and/or parsley.

SPAGHETTI WITH CLAM SAUCE

Steps:

• Start water to boil for pasta.
• Heat 2 tablespoons oil over medium high heat in a small or medium saucepan.
• Add garlic and saute until softened, a few minutes. Add mushrooms (if using), clams, and juice from one of the cans of clams. Turn heat to high.
• Add red pepper flakes, Italian seasoning, oregano, wine, and lemon juice. Let simmer on high until at least three fourths of liquid has evaporated, about 10-15 minutes.
• Meanwhile, cook pasta until it is al dente.
• Drain pasta. Add pasta back to empty pot (off heat) and coat with 1/2 tablespoon of oil.
• Take sauce off heat. Add black pepper to taste, and parsley.
• Immediately add half of the sauce to the pasta and toss.
• Plate pasta, top with other half of sauce, and serve.

SPAGHETTI WITH RED CLAM SAUCE

Steps:

• Drain the clams reserving 1/2 cup of their juice and set aside. Heat the olive oil in a large skillet over medium-low heat. Add the garlic and cook until softened, but not browned, about 3 minutes. Add the pepper flakes and cook for 30 seconds more. Add the reserved clam juice and tomatoes, increase the heat and bring to a boil. Cover, and lower the heat to maintain a gentle simmer, cook for 15 minutes. Set aside. Bring a large pot of water to a boil over high heat, salt generously. Cook the pasta until al dente, tender yet still slightly firm. During the last 5 minutes of cooking the pasta stir the clams, basil, and parsley into the sauce. Bring to a simmer and season with salt and pepper to taste. Drain the pasta and add to the sauce and toss to combine evenly. Divide among warmed bowls and serve.

OLD SPAGHETTI FACTORY ORIGINAL CLAM SAUCE

Steps:

• Combine butter, garlic, onion and celery in a saucepan.
• Braise over medium-low heat until tender but not brown.
• Add the flour, and mix to make a roux.
• Drain clams, reserving juice.
• In a separate saucepan, combine clam juice, half-and-half, thyme and salt.
• Heat until just below boiling.
• Add to roux, and cook until sauce thickens.
• Add clams, stirring gently to mix through out the sauce.
• Serve over noodles.

ONE-POT CLAM SPAGHETTI

Steps:

• Place the spaghetti, clams with their juices, olive oil, oregano leaves, crushed red pepper, garlic, onion and a good pinch of salt in a large high-sided skillet. Add 4 1/2 cups of water and bring to a boil. Cook, stirring and turning the pasta frequently with tongs, until the spaghetti is al dente and most of the liquid has evaporated and thickened, 9 to 10 minutes.
• Remove the pan from the heat and fold in the spinach, Parmesan and butter. Toss to make sure everything is well coated and combined. Season to taste with black pepper and more salt if needed. Serve, garnished with more oregano leaves and crushed red pepper flakes.

SPAGHETTI WITH RED CLAM SAUCE

Steps:

• In a large pot combine the crushed tomatoes, diced tomatoes, tomato sauce, capers, minced garlic, sugar, parsley, garlic powder, salt, oregano, basil, black pepper and red pepper. Cover and bring to a boil.
• Lower heat to a simmer and cook for 45 to 60 minutes. Add the clams plus some of their juice during the last 5 minutes of cooking.
• Pour sauce over hot spaghetti.

QUICK CLAM SPAGHETTI

Steps:

• Bring a large pot of lightly salted water to a boil. Add spaghetti, cook for 8 to 10 minutes, until al dente, and drain.
• Heat the oil in a skillet over medium heat, and saute the garlic 1 minute, until tender. Mix in the clams and juice. Cook, stirring occasionally, until liquid is reduced to about 1/2 cup.
• In a large bowl, toss the spaghetti with the sauteed clams, chopped parsley, and Parmesan cheese. Garnish with parsley sprigs to serve.

SPAGHETTI WITH WHITE CLAM SAUCE

Steps:

• Cook spaghetti as directed on package.
• Meanwhile, in 1 1/2-quart saucepan, melt butter over medium heat. Cook garlic in butter about 3 minutes, stirring occasionally, until light golden. Stir in 2 tablespoons parsley and the clams. Heat to boiling; reduce heat. Simmer uncovered 3 to 5 minutes.
• Drain spaghetti. In large bowl, pour sauce over spaghetti; toss. Sprinkle with additional parsley and cheese.

CLAM AND SHRIMP SPAGHETTI

Steps:

• Melt 2 tablespoons butter in a skillet and add garlic and onions. Reserve a couple of tablespoons of the green part of the onion for garnish. Saute until nearly done. Drain Clams well into a measuring cup. You should get 1/4 to 1/2 cup of juice. Add clam juice, chicken broth and wine to the skillet. Add italian seasonings and bring to a rolling boil. Boil until sauce has reduced somewhat approximately 5 minutes, reduce heat to simmer. Continue to cook while pasta is cooking. If sauce is not to desired thickness you can add some parmesan cheese to help thicken the sauce or a little cornstarch mixture. I like to add about1/4 cup parmesan to the sauce. Sauce should be somewhat thin. When pasta has approximately 4 minutes until it is completely finished, add in the clams and the shrimp. Cook only until shrimp turns pink. Cover and set aside.
• PASTA:
• Prepare pasta according to directions. When finished rinsed lightly. You will want the pasta to retain some heat. Add 2 tablespoons butter which has been broken into smaller pieces, 2 tablespoons Italian seasonings and 1 cup of parmesan cheese. Blend well and cover.
• SERVE:.
• Divide pasta onto 4 dinner plates and top with sauce mixture, topping with parmesan cheese and a bit of reserved green onions.
• NOTES: If you like a lot of sauce with your pasta you can increase the sauce mixture to desired amount.

OLD SPAGHETTI FACTORY'S CLAM SAUCE

Steps:

• Combine first four ingredients in a saucepan.
• Saute over medium-low heat until vegetables are tender but not brown.
• Add flour and mix to make a roux.
• In another saucepan, combine the juice from the clams, half and half, salt, white pepper, and thyme; heat until just below boiling.
• Add the half and half mixture and the clam meat to the roux.
• Stir until the sauce thickens.
• Serve over your favorite buttered spaghetti noodles with generous portions of Parmesan cheese.

SPAGHETTI WITH CREAMY CLAM SAUCE

Steps:

• 1. In a large saucepan or pasta pot bring 12 cups of water to boiling. Add pasta. Reduce heat slightly. Boil, uncovered, follow pkg. directions for cooking time.
• 2. Meanwhile, drain clams, reserving liquid. Add enough cream or milk to the liquid to make 1 3/4 cups. For the sauce, in a medium saucepan cook the onion and garlic in hot butter on medium low heat for about 5 minutes, or till onion is tender but not brown. Stir in flour, basil or oregano, and salt & pepper.
• 3. Add the cream mixture all at once. Cook and stir till thickened and bubbly. Stir in the parsley, wine and clams. Heat through. Spoon sauce over hot pasta. Sprinkle with parmesan cheese and serve immediately. Enjoy!

SPAGHETTI WITH CREAMY WHITE CLAM SAUCE

Steps:

• In a large saucepan, combine the first six ingredients; bring to a boil. Reduce heat; cook and stir for 5 minutes until slightly thickened. , Meanwhile, cook spaghetti according to package directions; drain. Pour sauce over spaghetti.

MARK'S SPAGHETTI WITH BROOKLYN CLAM SAUCE

Steps:

• In a large covered pot, heat a gallon of water to a boil. When water boils, add 1 tablespoon salt and pasta, stir well, and cover until boiling. Uncover, and boil until just tender to the bite all the way through.
• Meanwhile, make the sauce: In a skillet (with a lid) large enough to hold the pasta later on, heat oil over medium-low heat. Add garlic, and slowly cook, stirring, until golden, about 5 minutes. Add clams with their juice, wine, tomatoes, red-pepper flakes, and salt and pepper to taste, keeping in mind that the clams are quite salty. Stir, reduce the heat, and simmer until slightly thickened, about 5 minutes.
• Reserving 1/2 cup cooking water, drain pasta in a colander. Add the drained pasta, parsley, butter, and salt and pepper to taste to the sauce, and mix well, adding a few tablespoons of pasta cooking water if needed to coat the pasta evenly. Cover, and cook 1 minute. Serve immediately.

MARTHA STEWART'S SPAGHETTI WITH BROOKLYN WHITE CLAM SAUCE

Steps:

• In large covered pot, heat a gallon of water with a Tbls. of salt and bring to a boil. When it boils, add the pasta and cook al dente.
• Meanwhile, make the sauce. In a skillet, large enough to hold the pasta later on, heat the oil over medium-low heat.
• Add the garlic and slowly cook until golden brown. Do not burn! Add the clams with their juice, red pepper flakes and salt and pepper to taste. Stir, reduce the heat to a simmer and simmer until slightly thickened, about 5 minutes.
• Reserving 1/2 cup cooking water, drain the pasta in a colander. Add the drained pasta, parsley, butter and salt and pepper to the sauce and mix well, adding a few tablespoons of pasta cooking water if needed. Cook 1 minute and then serve.

JOHN HINTERBERGER'S CLAM SPAGHETTI

Steps:

• Put 1/2 cup olive oil in a large cast iron skillet and heat slowly. Add the dried chili pepper, chopped onion and garlic cloves. Cook slowly for about 30 minutes or until the onions are very soft.
• Add to pan the basil, oregano, salt and pepper, wine and liquid from the clams. Continue to simmer until some of the liquid is reduced down. Keep warm. In the meantime, sauté the mushrooms in a tablespoon of butter and add to the mixture.
• Bring kettle of water to a boil. Add a tablespoon of salt and 1 tablespoon of oil. Cook spaghetti until just al dente (about 5 minutes).
• As pasta is cooking, add the clams, parsley and 3 tablespoons of cheese to the sauce and simmer at low heat for about five minutes. Add olives.
• After draining the pasta, stir into the sauce and toss. Sprinkle generously with grated cheese and serve directly from the skillet.

SPAGHETTI WITH RED CLAM SAUCE

Steps:

• Heat oil in a 12- to 14-inch heavy skillet over medium heat until it shimmers, then cook garlic with red-pepper flakes, stirring, until pale golden, 1 to 2 minutes. Add tomatoes with their juice, sugar, and 1/2 teaspoon salt and briskly simmer, uncovered, stirring occasionally, until thickened, 7 to 10 minutes.
• Cook spaghetti in a pasta pot of boiling salted water (3 tablespoons salt for 6 quarts water) until al dente.
• Meanwhile, add clams (in shells) to sauce and cook, covered, shaking skillet occasionally, until clams open wide, 6 to 10 minutes (discard any clams that remain unopened after 10 minutes). Transfer clams (still in shells) as cooked to a large shallow bowl. If sauce is too watery, boil until slightly thickened, about 2 minutes.
• Drain spaghetti. Return clams to sauce and add pasta, tossing

SPAGHETTI WITH RED CLAM SAUCE

Steps:

• Separate and peel garlic cloves. (To facilitate, you can soak the separated cloves in enough warm water to cover for 1/2 hour). Cut the peeled cloves into broad, thin slices.
• Place 12 tablespoons of the olive oil in a very wide saute pan or Dutch oven over medium-high heat. Add the sliced garlic, reserving about 4 cloves worth of slices for later. Cook, stirring occasionally, until garlic is almost brown (about 5 minutes).
• While the garlic is cooking, place the contents of the 2 cans of tomatoes in a colander and, working over a sink, squeeze the tomatoes in your hands until the tomatoes are a coarse pulp.
• When the garlic is almost brown, add tomatoes to the pan. Add 1/2 cup shredded basil. Cook over medium heat for 10 minutes, uncovered, then remove from heat and reserve.
• Open the 12 large clams with a clam knife, reserving juice. Chop coarsely and reserve.
• Add the spaghetti to a large pot of salted boiling water. Cook until al dente (about 10 minutes). When pasta is done, drain through colander. Toss the hot linguine in colander with a little olive oil.
• Place the remaining 4 tablespoons of olive oil in the now empty pasta pot over high heat. Add the reserved 4 cloves of garlic cut in thin slices. Saute until almost brown. Add Manilla clams. Add another 1/2 cup of shredded basil. Add half of the reserved tomato sauce. Add a little bit of the reserved clam juice. Cover the pot and cook until the clams open. As soon as the clams open, add chopped clams and spaghetti. Mix well. Add additional sauce if desired. Add the remaining basil. Season to taste with salt and pepper. Turn out onto large pasta platter. Garnish with extra sprigs of basil. Serve immediately.
• Suggested drink: Gai, Trebbiano dei Colli Martani, Rocca di Fabbri

SPAGHETTI WITH CLAM SAUCE

Steps:

• Bring a large pot of lightly salted water to a boil. Cook spaghetti in the boiling water, stirring occasionally, until cooked through but firm to the bite, about 12 minutes. Drain.
• Combine cream, clams with juice, garlic, and anchovies in a large pot over medium heat; bring to a simmer and remove from heat. Add red pepper flakes and stir.
• Beat egg yolk in a small bowl. Add one spoonful hot cream mixture to egg and stir. Repeat twice. Pour egg yolk mixture into cream mixture and stir.
• Add cooked spaghetti to the cream mixture; stir to coat the pasta, cover the pot, and let sit until flavors combine and pasta soaks up some of the sauce, about 5 minutes. Sprinkle Parmesan cheese over the top and season with salt. Ladle pasta into bowls; top with croutons and basil.

JOHN HINTERBERGER'S CLAM SPAGHETTI

Steps:

• 1. 1. Put ½ cup olive oil in a large cast-iron skillet and heat slowly. Add the dried chili pepper, chopped onion and garlic cloves. Cook slowly for about 30 minutes or until the onions are very soft.
• 2. 2. Add to pan the basil, oregano, salt and pepper, wine and liquid from the clams. Continue to simmer until some of the liquid is reduced down. Keep warm. In the meantime, sauté the mushrooms in a tablespoon of butter and add to the mixture.
• 3. 3. Bring kettle of water to a boil. Add a tablespoon of salt and 1 tablespoon of oil. Cook spaghetti until just al dente.
• 4. 4. As pasta is cooking, add the clams, parsley and 3 tablespoons of cheese to the sauce and simmer at low heat for about 5 minutes. Add olives and pimento, if desired.
• 5. 5. After draining the pasta, stir into the sauce and toss. Sprinkle generously with grated cheese and serve directly from the skillet.