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Under 30 Minutes

Spicy Clams with Spaghetti

Clams are naturally salty, so taste the finished dish before seasoning with any additional salt.

  • Prep:
  • Total Time:
  • Servings: 2
Spicy Clams with Spaghetti

Photography: Linda Pugliese

Ingredients

  • Coarse salt and freshly ground pepper
  • 8 ounces spaghetti
  • 2 tablespoons extra-virgin olive oil
  • 2 cloves garlic, minced
  • 1/4 teaspoon crushed red-pepper flakes, plus more for serving
  • 1/4 cup dry white wine
  • 18 littleneck clams (about 1 1/2 pounds), scrubbed
  • 1 tablespoon unsalted butter
  • 1/4 cup fresh flat-leaf parsley leaves, chopped, plus 1 tablespoon thinly sliced stems

Directions

  1. Bring a medium pot of generously salted water to a boil. Cook pasta until al dente. Reserve 1/2 cup pasta water; drain.

  2. Meanwhile, heat oil in a large pot over medium heat. Add garlic and red-pepper flakes and cook, stirring, 30 seconds. Add wine and bring to a simmer. Increase heat to medium-high and add clams. Cover and cook just until clams open, 4 to 5 minutes. Discard unopened clams.

  3. Stir in butter and parsley leaves and stems. Add pasta and toss to coat, adding reserved pasta water 1 tablespoon at a time, until sauce is loose and creamy. Season with salt and pepper.

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