Menu

Spaghetti with Clams

  • Save Recipe
Spaghetti with Clams
  • Prep 20 min
  • Total 50 min
  • Servings 4
  • Save
  • Print
  • Pinterest
  • Facebook
  • Email
Ready to Make?
  • Save
  • Shop
  • Share
  • Keep Screen On
Enjoy your meal with spaghetti and clams served with French bread—perfect for a wonderful dinner.
Updated Jan 3, 2020

Ingredients

  • 2 1/2 lb fresh clams in shells
  • 2 tablespoons white vinegar
  • 8 oz uncooked spaghetti
  • 3 tablespoons olive oil
  • 4 cloves garlic, finely chopped
  • 1/2 teaspoon crushed red pepper flakes
  • 3/4 cup dry white wine or nonalcoholic white wine
  • 5 plum (Roma) tomatoes, seeded, chopped (1 1/2 cups)
  • 3 tablespoons chopped fresh Italian (flat-leaf) parsley
  • French bread, if desired

Steps

  • 1
    Discard any broken-shell or open (dead) clams. Place remaining clams in large container. Cover with water and white vinegar. Let stand 30 minutes; drain. Scrub clams in cold water. Cook and drain spaghetti as directed on package; cover to keep warm.
  • 2
    Meanwhile, in large saucepan or Dutch oven, heat oil over medium-high heat. Add garlic and pepper flakes; cook 1 minute. Add wine; heat to boiling. Add tomatoes and clams. Cover; cook 6 minutes or until clam shells have opened. Discard any clams that don’t open.
  • 3
    Add cooked spaghetti to pan with clam mixture; toss. Sprinkle with parsley. Serve with French bread.

Tips from the Betty Crocker Kitchens

  • tip 1
    For best flavor, use fresh clams in the shell. For a quick meal, use canned clams from your pantry.

Nutrition

396 Calories, 12g Total Fat, 20g Protein, 50g Total Carbohydrate

Nutrition Facts

Serving Size: 1 Serving
Calories
396
Total Fat
12g
0%
Saturated Fat
2g
0%
Sodium
57mg
0%
Total Carbohydrate
50g
0%
Dietary Fiber
3g
0%
Protein
20g
% Daily Value*:
Vitamin A
0%
0%
Vitamin C
0%
0%
Calcium
0%
0%
Iron
0%
0%
Exchanges:
3 Starch; 1 Vegetable; 1 Very Lean Meat; 2 Fat;
Carbohydrate Choice
3
*Percent Daily Values are based on a 2,000 calorie diet.
© 2021 ®/TM General Mills All Rights Reserved