Spaghetti With Clam Sauce

"This scrumptious pasta is DH's creation and star dish. Thank you to Starrynews for putting this in her best of 2009 cookbook!"
photo by CulinaryQueen photo by CulinaryQueen
photo by CulinaryQueen
photo by KateL photo by KateL
photo by Maito photo by Maito
photo by 1fatchef photo by 1fatchef
photo by Baby Kato photo by Baby Kato
Ready In:




  • 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.

Questions & Replies

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  1. Great meal. I served with Basil Pesto bread and it was wonderful. Would be great for Christmas Eve.
  2. WONDERFUL! I made this with a head of fresh picked garlic, extra cremini mushrooms, the juice from both cans of clams, vermouth, and added coarse salt. I thought I would want butter or cream in the sauce but it was FLAVOR FABULOUS as is. I also used a high fiber whole grain thin spaghetti. I think this is the best clam sauce I have ever tasted including from restaurants. Made for the ZWT4.
  3. Usually I have to sell a recipe to DH, but tonight, I was the hesitant one about Clam Sauce! DH is used to some Italian-Americans making it for a sporting club. I have avoided recipes for spaghetti that don't involve cans of tomato product. DH had critiques requesting bigger pieces of clam so he could taste the clam easily so I would try whole baby clams next time. I was not sure at all I would like this dish, plain and simple. But I did enjoy it very much, despite my prejudices. I was surprised that the recipe did indeed need an entire bunch of parsley. I splurged on DeCecco spaghetti noodles, the best noodles at my local market, and I was glad I did. I made the recipe with 10 oz. of spaghetti noodles, although there were only 2 of us. I must have been beguiled, because we ate all of the recipe during one dinner! So you converted me, Maito! Thank you for sharing this recipe! Made "For Your Consideration".
  4. I used whole baby clams here but otherwise followed the recipe. It's simply scrumptious and a delightful change from "the usual". This is certainly something that I'll be making again fairly soon.
  5. So delicious! We really enjoyed this lovely dish! I used spaghetti noodles, baby portabella mushrooms, and the red pepper flakes. I also added chopped onion with the garlic, since we love onion. There were only two of us, so I cut the proportions down to fit 4 oz spaghetti, and it worked wonderfully! Served with broccoli, it made a lovely meal! Thanks for sharing!


  1. Really good clam sauce recipe! I did use linguini instead of spaghetti and I also subbed in some fresh steamer clams for one of the cans of clams plus I also added a 10 oz can of baby clams. Really, can you have too many clams in clam sauce?? LOL. I used the red pepper flakes which I thought was a great touch. Thanks!! Made for the Babes of ZWT4.



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