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Spaghetti and clams in a cast iron skillet with a spoon

Weeknight Spaghetti and Clams

Using canned clams and just a handful of other ingredients, this dish comes together with ease. If you like a kick of heat, add a big pinch of red pepper flakes when you add the clams. 

Course Dinner
Cuisine Italian
Prep Time 8 minutes
Total Time 20 minutes
Servings 4 to 5 servings
Calories 454 kcal
Author Katie Morford

Ingredients

  • 1 pound spaghetti
  • 2 tablespoons extra-virgin olive oil
  • 2 tablespoons butter
  • 4 large cloves garlic, finely chopped
  • Four 6.5 ounce cans chopped clams in clam juice
  • 1/3 cup finely chopped parsley
  • 1/2 teaspoon kosher salt, plus more to taste
  • Freshly ground black pepper
  • Zest of 1/2 lemon plus 2 tablespoons juice
  • Big pinch red pepper flakes

Instructions

  1. Get a big pot of generously salted water going on the stove to cook your pasta. When the water boils, cook the spaghetti until al dente.
  2. While the pasta is cooking, heat the olive oil and butter in a large skillet over medium heat. Once the butter melts, drop the heat to medium-low and add the garlic. Saute the garlic until it softens and releases its aroma, about 2 minutes. Do your best to avoid browning the garlic, since that will make it bitter.

  3. While your garlic is cooking, open the cans of clams and drain off all but 1/2 cup of the clam juice. Set aside. Once the garlic is tender and aromatic, add the clams to the pan and sauté until they soak up the flavors, about 2 minutes.

  4. When the pasta is cooked and drained, add it to the skillet along with the 1/2 cup clam juice, parsley, lemon zest, lemon juice, salt, a light shower of black pepper, and red pepper flakes. Cook it for a final 2 minutes or so, coating the pasta with the sauce  (I like to use tongs to turn the pasta in the pan). Taste and add more salt, lemon juice, black pepper, or chiles, as desired.

  5. Lightly drizzle the top of the pasta with olive oil just before serving.