A plate full of Spaghetti with Red Clam Sauce with the clams still in their shells.
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5 from 4 votes

Spaghetti With Red Clam Sauce

Indulge in this simple seafood pasta dish with rich, bold flavors that you can create in minutes. An authentic Italian pasta dish perfect for a relaxed dinner with friends or family.
Course Dinner
Cuisine Italian
Keyword italian, pasta, seafood
Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings 4 servings
Calories 595kcal
Author Erren Hart of Erren's Kitchen


  • 1 pound spaghetti
  • 3 tablespoons olive oil
  • 4 cloves garlic (large cloves) chopped
  • pounds of littleneck clams soaked & scrubbed
  • 1 cup of dry white wine
  • 1 14oz can chopped tomatoes in juice half drained
  • ¼ cup of clam juice
  • ¼ cup fresh parsley chopped
  • salt and pepper to taste


  • Bring a large pot of salted water to boil, then add pasta and cook until just undercooked  (about a 1 minute short of al dente).
  • Meanwhile, in large sauté pan over medium-high heat, heat 3 tablespoons olive oil until hot but not smoking. Add garlic and sauté until just golden (about 30 seconds).  Add wine, tomatoes, clam juice, and all but a tablespoon of the parsley.  Bring to a boil.
  • Add clams, lower the heat and simmer uncovered, just until clams open, 7 to 8 minutes.
  • Reserve 1⁄2 cup cooking water, then drain the pasta and add to the pan. Simmer, tossing occasionally, until the pasta is just tender (about a minute). If the pasta starts getting a bit dry, add some of the reserved cooking water.
  • Remove from heat and taste for seasoning.  Season to taste.  Add the remaining parsley, and drizzle with remaining olive oil, tossing to coat. Transfer to a serving dish and serve immediately.


Calories: 595kcal | Carbohydrates: 89g | Protein: 18g | Fat: 12g | Saturated Fat: 1g | Cholesterol: 7mg | Sodium: 203mg | Potassium: 349mg | Fiber: 3g | Sugar: 4g | Vitamin A: 410IU | Vitamin C: 6.4mg | Calcium: 50mg | Iron: 2.4mg