Imagine twirling your fork into a plate of perfectly cooked spaghetti, adorned with a luxurious white clam sauce that transports you straight to the sun-drenched coastlines of Italy. This Pepes White Clam Sauce Pasta is not just a meal; it's a culinary adventure that combines the briny freshness of clams with the rich, aromatic flavors of garlic and white wine. Whether you're a seafood lover or looking to impress your dinner guests with a restaurant-quality dish, this recipe is your ticket to a quick, elegant, and utterly delicious dinner that comes together in just 35 minutes!
Prep Time: 15 mins
Cook Time: 20 mins
Total Time: 35 mins
Cuisine: Italian
Serves: 4 servings
Ingredients
- 8 oz spaghetti
- 2 cans (6.5 oz each) chopped clams
- 2 cloves garlic, minced
- 1/4 cup olive oil
- 1/4 cup white wine
- 1/4 tsp red pepper flakes
- Salt and pepper to taste
- Fresh parsley, chopped for garnish
Instructions
- Begin by gathering all your ingredients: 8 oz of spaghetti, 2 cans (
- 5 oz each) of chopped clams, 2 cloves of garlic (minced), 1/4 cup of olive oil, 1/4 cup of white wine, 1/4 tsp of red pepper flakes, salt and pepper to taste, and fresh parsley for garnish.
- Fill a large pot with water and add a generous amount of salt. Bring the water to a rolling boil over high heat.
- Once the water is boiling, add the spaghetti. Cook according to the package instructions until al dente, usually around 8-10 minutes. Stir occasionally to prevent sticking.
- While the spaghetti is cooking, prepare the clam sauce. In a large skillet, heat the olive oil over medium heat.
- Add the minced garlic to the skillet and sauté for about 1-2 minutes, or until fragrant and lightly golden. Be careful not to burn the garlic.
- Next, pour in the white wine and add the red pepper flakes. Allow the mixture to simmer for about 3-4 minutes, letting the alcohol cook off and the flavors meld.
- Open the cans of chopped clams and drain the liquid, reserving it for later use if desired. Add the chopped clams to the skillet and stir to combine.
- Let the clam mixture cook for an additional 2-3 minutes, just until heated through. Season with salt and pepper to taste.
- Once the spaghetti is cooked, reserve about 1/2 cup of the pasta cooking water, then drain the spaghetti in a colander.
- Add the drained spaghetti directly to the skillet with the clam sauce. Toss gently to combine, adding a splash of the reserved pasta water if needed to help the sauce adhere.
- Remove the skillet from heat and taste the pasta, adjusting the seasoning with more salt, pepper, or red pepper flakes if desired.
- To serve, plate the pasta and garnish with freshly chopped parsley. Drizzle with a little extra olive oil if desired for added richness.
- Enjoy your delicious Pepes White Clam Sauce Pasta!
Tips
- Use fresh, high-quality ingredients: The simplicity of this dish means each ingredient shines, so opt for good olive oil and fresh garlic.
- Don't overcook the pasta! Al dente is key - it should have a slight bite and will continue cooking slightly when mixed with the hot sauce.
- Reserve some pasta water before draining. The starchy water helps the sauce cling to the pasta and creates a silkier texture.
- Be gentle when adding clams to prevent them from becoming tough. They just need to be heated through.
- Fresh parsley is non-negotiable! It adds a bright, fresh finish that elevates the entire dish.
- If you prefer a spicier sauce, don't be shy with those red pepper flakes - adjust to your heat preference.
- Serve immediately for the best texture and temperature. This pasta waits for no one!
Nutrition Facts
Calories: 400kcal
Carbohydrates: 46g
Protein: g
Fat: g
Saturated Fat: g
Cholesterol: 20mg
