| Level: | Easy |
| Total: | 20 min |
| Active: | 10 min |
| Yield: | 4 servings |
| Level: | Easy |
| Total: | 20 min |
| Active: | 10 min |
| Yield: | 4 servings |
Ingredients
- 12 ounces whole wheat spaghetti
- One 6.5-ounce can chopped clams, with juices
- 2 tablespoons olive oil
- 1 tablespoon fresh oregano leaves, plus more for garnish
- 2 teaspoons crushed red pepper flakes, plus more for garnish
- 4 cloves garlic, sliced
- 1 small yellow onion, sliced thinly
- Kosher salt
- 2 cups baby spinach
- 1 1/2 cups grated Parmesan
- 2 tablespoons salted butter
- Freshly ground black pepper
Instructions
- 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.
Nutrition Facts
| Serving Size | 1 of 4 servings |
| Calories | 712 |
| Total Fat | 30 g |
| Saturated Fat | 13 g |
| Carbohydrates | 71 g |
| Dietary Fiber | 9 g |
| Sugar | 3 g |
| Protein | 44 g |
| Cholesterol | 76 mg |
| Sodium | 766 mg |
| Serving Size | 1 of 4 servings |
| Calories | 712 |
| Total Fat | 30 g |
| Saturated Fat | 13 g |
| Carbohydrates | 71 g |
| Dietary Fiber | 9 g |
| Sugar | 3 g |
| Protein | 44 g |
| Cholesterol | 76 mg |
| Sodium | 766 mg |
Reviews
Made tonight for dinner. So, so good! I used regular spaghetti instead of wheat. I would also use 3 cans of clams like someone else mentioned. Only used 1/2 tsp. red pepper flakes, just enough heat for us.
7-31-23 Excellent, family loved it although 1 can of clams was not sufficient for 12 oz. of pasta. I did have to use 3 cans of clams with juice and added another cup of clam juice. Made 5 decent servings.
Loved it! Easy to make. It was bit spicy for me, so next time I will add less red pepper flakes. But overall my family and I loved it.
Made this recipe and it was ok. but halfed it since their was just the two of us but used the full tin of clams since I had no use for it in the next couple of days. We both agreed we could not taste the clams. And since this was half of what the recipe called for….
I love this recipe. I like it just as much as anything served in fancy Italian eateries. It’s cheap fast and easy. Whole fam loves it. I usually add the clam juice with the water and the clams a minute before the spaghetti is done being cooked. I also squirt half a lemon all over before serving. Yummy!!
As someone who makes linguine and clam sauce frequently, please add the clams at the very end. They are pre cooked and if they get anymore than heated up in the last moments when the dish is ready to eat, they will become shoe leather and make the meal inedible. I will try this method though because it looks interesting and less messy than my method.
Hi, Not a fan of Clams can you recommend a different type of seafood or meat to use? Thank you.
Absolutely LOVE this recipe! It is so tasty and easy to make.
I actually really enjoyed this recipe I however made some modifications kept everything she included in her recipe however I did add white wine and a little less vegetable stock and just a little water. I added mushrooms, capers and garlic. Turned out fantastic the family loved it!!
Wow! Made that tonight and my husband and I loved it. We paired it with a glass of sparkling wine and it was delicious. Enjoying your recipes across the miles in Calgary, Canada! Thank you!