Clam Pasta


A simple, tasty, and relatively light pasta dish that can be whipped up in no time for a delicious weeknight meal or even for company. Goes great with a sprinkling of freshly grated Parmesan cheese, green salad, and good crusty bread!

Recipe From

Provided by Cindy

Time 45m

Yield 4

Categories Main Dish Recipes,Seafood Main Dish Recipes,Clams


  • Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain.
  • Meanwhile, melt butter in a large skillet over medium-low heat. Stir in onion and garlic, and cook 5 minutes, or until onion is translucent. Add clams, stirring frequently for 3 minutes, or until clams are lightly browned. Stir in parsley, olive oil, and reserved clam juice mixed with enough water to equal 2 cups liquid.
  • Increase heat and bring to a low boil. Reduce to a simmer, cover, and cook 15 minutes, stirring occasionally. Serve over pasta with freshly grated Parmesan cheese, if desired.

Spaghetti and Clams image

Number Of Ingredients: 9


  • ½ pound uncooked pasta
  • ¼ cup butter
  • ½ cup chopped onion
  • 3 garlic cloves, peeled and chopped
  • 2 (8 ounce) cans chopped clams, drained with juices reserved
  • ¼ cup fresh parsley, minced
  • 2 tablespoons olive oil
  • water
  • 1 (3 ounce) package freshly grated Parmesan cheese


This a simple and delicious recipe with clams and garlic. It can be served as an elegant dish or as a quick meal with french bread, if desired.

Recipe From

Provided by Paris

Time 35m

Yield 3

Categories Main Dish Recipes,Seafood Main Dish Recipes,Clams


  • In a medium saucepan over medium heat, combine olive oil, butter, garlic, tomatoes and parsley; simmer and let reduce. Add some clam juice if the sauce reduces too much.
  • Bring a large pot of lightly salted water to a boil. Add pasta and cook for 3 minutes or until al dente; drain.
  • Add clams to the skillet and heat through; top with cheese and serve immediately.

Clam Linguine image

Number Of Ingredients: 8


  • ¼ cup olive oil
  • ¼ cup butter
  • 3 cloves garlic, crushed
  • 3 large tomatoes, diced
  • ½ cup chopped fresh parsley
  • 1 (6.5 ounce) can minced clams, with juice
  • ½ pound linguine pasta
  • ½ cup freshly grated Parmesan cheese


Here is a simple, elegant take on pasta with clam sauce that serves as a beautiful, light dinner with salad, perfect in advance of a movie night or reading session on the couch with family or friends. The key to its success is using less pasta that you generally might, which helps place the focus of the dish squarely on the meaty clams.

Recipe From

Provided by Mark Bittman

Time 30m

Yield 4 servings

Categories dinner, easy, quick, pastas, main course


  • Steam the clams in a covered pot (a glass top is very nice, voyeuristically speaking). You don't need any liquid other than what the clams will release. Meanwhile, bring a large pot of water to a boil and salt it.
  • After the clams open - it could take as little as 10 minutes - uncover and cool. Take the meat out and strain and reserve the liquid; make sure to leave any sand behind. Chop the clams if they're big.
  • Cook the pasta in the boiling salted water. Put 1/4 cup olive oil in a deep skillet over medium heat. When the oil is warm, add the red pepper flakes and garlic and cook for about 30 seconds. Add the clams and continue to cook, stirring, for about a minute. Add about 1/2 cup of the reserved clam liquid.
  • Drain the pasta when it's nearly done and stir it into the clams. Cook, stirring, until the pasta is tender and the mixture is saucy. Add more clam-cooking liquid (or hot water or white wine), if necessary. Taste and adjust seasoning, adding a little more oil if you like. Garnish, and serve.

Mark Bittman's Pasta With Clams image

Number Of Ingredients: 7


  • 24 to 48 littleneck clams (the amount depends on size and your budget, or luck; in any case, more is better), scrubbed
  • Salt (probably not much) and pepper to taste
  • 12 ounces long pasta, like spaghetti or linguine
  • 1/4 cup olive oil, or more
  • 1/4 teaspoon red pepper flakes, or to taste
  • 2 cloves sliced garlic, or to taste
  • Chopped fresh parsley for garnish


Great dinner for a Friday night.

Recipe From

Provided by ANGCHICK

Yield 4

Categories Main Dish Recipes,Seafood Main Dish Recipes,Clams


  • Cook pasta according to package directions.
  • Meanwhile, in a small saucepan, brown garlic in olive oil over medium heat. Stir in butter or margarine and seasonings until butter or margarine is melted. Add clams with some of their liquid; heat through.
  • Drain pasta. Toss spaghetti with clam sauce, and top with grated Romano cheese.

Spaghetti with White Clam Sauce image

Number Of Ingredients: 11


  • ½ cup olive oil
  • 2 cloves garlic, minced
  • 2 tablespoons butter
  • 1 tablespoon dried parsley
  • ½ teaspoon garlic powder
  • ¼ teaspoon dried oregano
  • ¼ teaspoon dried basil
  • ¼ teaspoon ground black pepper
  • 2 (6.5 ounce) cans minced clams, with juice
  • 1 pound spaghetti
  • 2 tablespoons grated Romano cheese


A very quick and easy crowd pleaser! Spaghetti tossed with clams, garlic, parsley, and Parmesan. The kids will love it, adults too! I like to serve with a crisp white wine, a tossed green salad, and garlic bread.

Recipe From

Provided by KITTY1960

Time 35m

Yield 8

Categories Main Dish Recipes,Seafood Main Dish Recipes,Clams


  • Bring a large pot of lightly salted water to a boil. Add spaghetti, cook for 8 to 10 minutes, until al dente, and drain.
  • Heat the oil in a skillet over medium heat, and saute the garlic 1 minute, until tender. Mix in the clams and juice. Cook, stirring occasionally, until liquid is reduced to about 1/2 cup.
  • In a large bowl, toss the spaghetti with the sauteed clams, chopped parsley, and Parmesan cheese. Garnish with parsley sprigs to serve.

Quick Clam Spaghetti image

Number Of Ingredients: 7


  • 1 (16 ounce) package uncooked spaghetti
  • 2 tablespoons olive oil
  • 2 cloves garlic, chopped
  • 2 (6.5 ounce) cans chopped clams with juice
  • ½ cup finely chopped fresh parsley
  • ½ cup grated Parmesan cheese
  • fresh parsley, for garnish


Clams, garlic, bacon and Parmesan cheese flavor this hearty pasta dish from Darlene Hicks. "It's been a favorite for years," she writes from her home in Arcata, California. "A side salad and garlic bread complete the meal."

Recipe From

Provided by Taste of Home

Time 25m

Yield 2 servings.

Categories Dinner


  • Cook fettuccine according to package directions. Meanwhile, drain clams, reserving 1/4 cup juice. In a large saucepan, combine the butter, garlic, parsley, oregano, pepper, clams and reserved juice. Bring to a boil. Reduce heat; simmer, uncovered, for 5 minutes. , Stir in the cream and Parmesan cheese; cook 2-3 minutes longer or until heated through. Add bacon. Drain fettuccine; stir into sauce.

Fettuccine with Bacon-Clam Sauce image

Number Of Ingredients: 10


  • 4 ounces uncooked fettuccine
  • 1 can (6-1/2 ounces) chopped clams
  • 1 tablespoon butter
  • 1 garlic clove, minced
  • 1 tablespoon minced fresh parsley
  • 1/2 teaspoon dried oregano
  • 1/4 teaspoon pepper
  • 1/2 cup heavy whipping cream
  • 1/4 cup grated Parmesan cheese
  • 2 bacon strips, cooked and crumbled

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