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Spaghetti with Clams

Spaghetti with Clams

Spaghetti with Clams
Spaghetti with Clams
Spaghetti with Clams
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Spaghetti with Clams
  • 12-16 oz. spaghetti
  • 2 lbs. clams
  • 1 large onion, chopped
  • 2 T. minced garlic
  • 2 lbs. plum tomatoes
  • 2 bunches fresh parsley
  • 1 bottle clam juice, optional
  • Olive oil
  • Salt and black pepper
  1. Wash mussels/clams under running water. Then place in pan and allow them to open on high heat without adding water. When they have fully opened, remove pan from heat. Shell the clams and keep about 20 in shells for decorative purposes. Any liquid you have, pour through a fine filter and keep aside.
  2. Chop onion and parsley and saute in the oil with the minced garlic.
  3. Add the diced tomatoes and clams. Cook the sauce and add the reserved clam juice a little at a time. Season with salt and pepper. Sauce is ready when it thickens.
  4. Place pasta in salted boiling water and cook until slightly firm to the bite. Drain.
  5. Serve with sauce/clams and put the decorative clams on top.
*****If you do not have enough reserved clam liquid you can buy clam juice in a bottle and use it. Just heat it a little before adding.

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