A New Spaghetti with Clams

READY IN: 40mins
Top Review by Dion Kirkland

The white wine (I used an inexpensive local wine put out by Bully Hill Vineyards) and the flavor of the clams fused together and complemented the whole dish. This dish was very easy to make, and the whole family enjoyed it.

Ingredients Nutrition


  1. Bring 4 quarts of water to a boil in a large pot for cooking pasta.
  2. Scrub
  3. the clam shells under cold water with a stiff bristle brush.
  4. Heat the olive oil in a large nonstick skillet. Add the garlic and cook over a medium heat until fragrant but not brown, about 1 minute. Stir in the bacon and pepper flakes and cook for 1 minute. Add vermouth and bring to a boil.
  5. Add the clam broth, and bring to a boil.
  6. Stir in the potatoes and clams, tightly cover the pan, and cook until the shells open and the potatoes are tender, about 8 minutes.
  7. Cook the spaghetti in the boiling water until al dente, about 8 minutes.
  8. Drain the pasta in a colander.
  9. Stir it into the sauce and cook until thoroughly heated and coated with sauce, about 2 minutes.
  10. Stir in the parsley and serve at once.

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