Spaghetti with clams sauce
Servings: 4
Preparation: 65 min.
Cooking: 20 min.

1 Kg (2.2 lbs) medium size clams, with shells.

320 gr (11 ounces) spaghetti

1 glass dry white wine

4/5 tablespoons extra virgin olive oil

Coarse sea salt

A pinch of dry ground chilli

2 cloves garlic

1 tablespoon fresh minced parsley



1 - First of all soak the whole clams in a large bowl with cold water and with a handful of coarse sea salt for two hours, changing the water 3/4 times, eliminating the sand laying on the bottom of the bowl.

2 - Wash the clams under running water, discarding the ones with open or broken shells.


3 - Put them in a skillet over high heat with a glass of dry white wine and a clove of garlic, whole, peeled and pressed. Cover and cook about 5 minutes, until all shells are open.

4 - Eliminate the clams with closed shells and set aside to cool.


5 - Remove 3/4 of the clams from their shells, filter the clams sauce in a strainer lined with gauze and set aside.

6 - Meanwhile set a pot with water to boil over high heat. When water boils, add a handful of coarse sea salt, let water boil against and add spaghetti. Stir to separate them.


7 - Peel the garlic clove, cut it in two lengthwise and remove the heart. Chop it.

8 - In a large skillet, put 4/5 tablespoons of oil, a pinch of chili and the chopped garlic. Set over medium heat.


9 - When oil starts sizzling, add all the clams, with and without shell. Stir to mix with the other ingredients.

10 - After 5 minutes, remove the spaghetti using tongs or drain them in a colander over another pot and put water over heat again to keep it boiling.


11 - Add the spaghetti in the skillet with clams. Pour the clams sauce strained and stir until absorbed.

12 - Stir in a ladle of boiling water, when completely absorbed, pour another until spaghetti are done.


13 - The spaghetti will be done in about 5/7 minutes according to the cook time stated on the pasta packaging. At the end, dust the spaghetti with fresh chopped parsley. Serve immediately.

Useful Suggestions

You don’t need to salt the sauce, as the clams are salty.

Suggested Wine

The right wine to match with this classical dish of the Italian Cookery is a delicate white wine, with a low alcoholic content. We suggest Vermentino di Sardegna, White Elba, Gavi and white Salice Salentino or Greco di Tufo.