Go Back
+ servings
A bowl of delicious fresh clam spaghetti.

Clam Spaghetti

Use whatever “noodle” you want in this recipe for Clam Spaghetti – the result will have you saying “YUM – now that’s the best clam spaghetti!”
5 from 1 vote
Prep Time 5 minutes
Cook Time 15 minutes
Total Time 20 minutes
Course Fish & Seafood
Cuisine Italian
Servings 4 servings


  • 20 to 24 fresh clams scrubbed (some of the clams will more than likely not open, you must not eat those, so buy a few extra to make sure you have enough
  • 2 tablespoons extra virgin olive oil
  • 2 - 3 tablespoons minced fresh garlic divided it all depends on how much you love garlic, I love it a lot so I use a lot
  • 1 teaspoon red pepper flakes with this particular recipe I had some Italian peppers in the garden, so I chopped one of those up to use, but normally I use red pepper flakes
  • 1 6 ounce can chopped or minced clams we use the juice as well as the clams, so add the juice to the fumet or clam juice
  • 1 cup dry white wine or white vermouth
  • 1 cup clam juice or fish fumet fish stock
  • 1 cup low-sodium or homemade chicken stock
  • 1 tablespoon unsalted butter softened
  • ⅓ to ½ cup minced fresh parsley
  • Salt and freshly ground pepper to taste
  • 1 lemon cut into quarters
  • 8 ounces cooked pasta of your choice


  • Mix 1 to 2 teaspoons of the garlic with the butter. Set-aside.
  • Remove 1 to 2 tablespoons fresh parsley and set aside.
  • In a large skillet, heat the oil until just warm over medium-low heat. Add the garlic and saute for 2 - 3 minutes or until fragrant. Do not brown. 
  • Add the red pepper flakes (if using fresh peppers, saute them with the garlic) along with the wine. Increase the heat and allow the wine to reduce by half.
  • Add the clam juice or fish fumet and chicken stock, bring to a simmer and simmer for 2 - 3 minutes. Add the fresh clams, cover the pan and allow the clams to open, checking and removing the clams from the pan as they open this will keep the clams from getting "chewy". After about 10 minutes, all the clams should be open, if not, remove those that have not opened. 
  • Add the canned clams, along with the opened clams to the pan. Add the parsley. Simmer for about 2 - 3 minutes, or until hot. Taste and add salt and freshly ground pepper, if desired.  I don't find I normally need to add either as the red pepper flakes gives it heat and the clams and clam juice are naturally salty
  • Put the pasta into warmed bowls. Top with the clams then add the sauce over. Divide the garlic butter into each bowl along with a wedge of lemon. Top with remaining parsley and serve.
Keyword clam spaghetti, fresh clam sauce, linguine with clam sauce
Tried this recipe?Let us know how it was!