Spaghetti & White Clam Sauce
Classic white clam sauce with garlic, wine, butter, and parsley.
"Spaghetti & White Clam Sauce — fresh, briny, buttery perfection. Simple ingredients, big Italian flavor. WaaaaaLaaaaa!" - Alexia
Ingredients
- 1 lb Spaghetti
- 1/2 cup Extra Virgin Olive Oil
- 1 finely minced shallot
- 10 cloves fresh minced garlic
- 16 fresh littlenecks (washed very well)
- 2 cups freshly grated Pecorino Romano cheese
- 3/4 lb fresh chopped clams in juice
- Red chili flakes (to taste)
- Cracked black pepper (to taste)
- Sea salt (to taste)
- Garlic salt (to taste)
- 1 bunch fresh chopped parsley
- 1 cup Pinot Grigio white wine
- 4 tablespoons salted butter
Instructions
Prepare the Pasta Water
Because the sauce cooks quickly, start boiling water for the spaghetti first. Salt the water generously. When halfway through preparing the sauce, add the spaghetti and cook until al dente.
Start the Sauce Base
Add 6 tablespoons of olive oil into a large hot skillet. Add the minced shallots and sweat them down until translucent.
Sauté the Garlic
Add the minced garlic and lightly sauté until golden. Season with garlic salt, cracked black pepper, and red chili flakes to taste.
Add the Clams and Wine
Add the littlenecks to the pan. Reduce the heat and pour in the wine slowly. Let it cook for a couple of minutes to burn off the alcohol.
Add the Chopped Clams
Add the chopped clams with their juice. Mix well, cover the pan with foil, and simmer on medium-low heat until the littlenecks open up. Discard any that remain closed.
Finish the Sauce
Remove the foil cover and add the butter and fresh chopped parsley. Turn off the heat and let it melt into the sauce.
Combine with Pasta
Add the al dente spaghetti directly from the pot using tongs so that some starchy pasta water mixes in. Stir well and fold in about half of the grated Pecorino Romano cheese.
Garnish and Serve
Top with additional parsley, drizzle with olive oil, and sprinkle with more Pecorino Romano cheese before serving.