| Level: | Easy |
| Total: | 35 min |
| Active: | 30 min |
| Yield: | 4 servings |
Ingredients
- 6 tablespoons olive oil
- 1/2 cup fresh breadcrumbs
- 1/2 teaspoon granulated garlic
- Kosher salt and freshly ground black pepper
- 1 pound spaghetti
- 2 cloves garlic, thinly sliced
- Pinch crushed red pepper flakes
- 1/4 cup dry white wine
- Two 6.5-ounce cans minced clams, with liquid
- 2 tablespoons chopped fresh parsley
Instructions
- Heat 3 tablespoons olive oil in a medium skillet over medium heat. Add the breadcrumbs, granulated garlic and a pinch of salt and pepper. Toast the breadcrumbs, stirring occasionally, until lightly golden, 3 to 4 minutes. Set aside.
- Fill a large pot with water. Bring to a boil over medium-high heat and season generously with salt. Add the spaghetti and cook to al dente, 6 to 8 minutes.
- Meanwhile, in a large saute pan or skillet, add the remaining 3 tablespoons olive oil along with the garlic and red pepper flakes. Turn the heat on low and let cook until fragrant, for a few minutes. Stir in the wine and cook another 1 to 2 minutes. Add the clams, then turn up the heat to medium and bring to a simmer. Season with salt and pepper. Use tongs to take the pasta out of the water directly into the pan (this works best when the pasta is a couple minutes away from being done; you want it really al dente so it finishes cooking in the sauce). Use tongs to toss. If dry, add a little pasta water. Add the parsley. Toss until coated in the sauce and the pasta is tender. Serve with the toasted breadcrumbs sprinkled on top.
Nutrition Facts
| Serving Size | 1 of 4 servings |
| Calories | 802 |
| Total Fat | 24 g |
| Saturated Fat | 4 g |
| Carbohydrates | 102 g |
| Dietary Fiber | 5 g |
| Sugar | 4 g |
| Protein | 39 g |
| Cholesterol | 46 mg |
| Sodium | 601 mg |
Reviews
Made this last night for dinner. I added a third can of clams. Also added a little butter at the end. After I added the pasta I took it off heat and stirred for quite a while to get the starches to release and the sauce to thicken. Tasted so good with the breadcrumbs! Both my husband and I loved it!
Delish!! We make this often – always with 4 cans of clams and extra wine. Never disappoints!!
The breadcrumb topping takes this to a whole other level, we already make a similar sauce but used the breadcrumbs and I’m craving it this morning from last nights dinner. Try it, great pantry dinner. We use extra can of clams all the time.
Very good but needs a bit more clams for our taste. Will make it again for sure with another can of clams.
I have been making this for years without a recipe. The only difference is I finish it with grated Parmesan on top but I will definitely include the breadcrumbs from now on! So delicious and quick and easy at the same time.
excellent meal- I did the recipe in a 1/2 portion of how it is written, perfect amount for serving 2! Elevated pasta for a cozy night in!
this is a big hit at my house ! so easy on a weeknight. the only change i made was to add a little lemon juice at the end.
I add an additional can of clams and finish off with a dab of butter in the sauce. DELICIOUS!
Great basic sauce for pasta and clams! I didn’t have breadcrumbs so I had to omit. I did add some chopped red onion sautéed in the olive oil with the garlic (because I love onion and garlic together). Also added fresh shaved parmesan at the end. Yum!
This is SO good! The breadcrumbs really really make this dish shine! I used ready made panko crumbs. Yum!!! I thought it was a bit watery until it rested for a few minutes and firmed up.
This recipe is a keeper!
This recipe is a keeper!