Easy Clam Spaghetti

Easy Clam Spaghetti

Before I share this fabulously easy recipe for Clam Spaghetti, I have to take a moment to tell you about the craziness that was Feast PDX. I know I can exagerate at times, but this food event actually was insane. I’m talking ate-and-drank-my-heart-out, met the coolest food-industry people, and all around partied for 3-days -type of craziness. The best kind, really. So crazy, in fact, that I didn’t really have time to recover before I was off to my next set of adventures.

One of the highlights of the event was the live Whole Foods Market Fishmonger Face-off, where fishmongers (a butcher of seafood, in case you didn’t know) from across the country competed on presentation, craftsmanship and swagger in knife work. It was really something to see. After this inspiring show, Whole Foods invited me out to meet their local seafood team, where I walked away with 2 pounds of fresh manila clams. If you’re a shellfish person, good news: it’s officially clam season, and crab season is right around the corner. [Note: Salmon season is winding down, per my sad face below]

Whole Foods Fishmonger

There are a ton of complex seafood dishes out there, but one of my all-time favorites (and my go to) is a simple clam spaghetti. It’s simple for 2 reasons: 1) it has less than 10 ingredients – most of which you probably already have in your house, and 2) it takes no time at all to whip this dish together. 

I’ve been making this dish for years, and traditionally have gone really light on the olive oil (and no butter at all). But I have a whole new take on pasta after being in Italy. So bring on the butter and the shellfish… YOLO, as the kids these days say. 

Easy Clam SpaghettiEasy Clam Spaghetti

Shout out to Whole Foods and John the butcher for being great hosts!

Whole Foods provided a $50 gift card but did not compensate me for this post. All opinions are my own.

Easy Clam Spaghetti
Serves 2

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2 T butter
1 T Olive Oil
2 cloves fresh garlic, minced
1/2 cup dry white wine
2 pounds of clams (Littlenecks or Manilla), rinsed and cleaned
½ tsp red pepper flakes
2 tablespoons fresh parsley, chopped
*optional 1 small lemon cut into wedges
1 lb pasta

Cook pasta according to directions, and then set aside.
Melt butter and olive oil together in a pot over medium heat. Add the minced garlic and cook for 2-3 minutes until fragrant (but not burned). Next add the wine and pepper flakes, and increase heat to medium-high until mixture is simmering. Add clams and season with salt and pepper. Cover pot and cook for 6-8 minutes (or until all clams have opened). Remove and throw away any clams that don’t open (they aren’t good!). Plate your pasta and divide the clams and broth among dishes. Top with parsley and garnish with a lemon wedge.

Margaritas in the Rain http://margaritasintherain.com/

2 Responses to "Easy Clam Spaghetti"

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  1. This looks fantastic, but I keep having trouble finding good clams in Portland groceries stores- any tips?

    • Marisa


      Hi Rachel! With clams now in season, I’d recommend checking your local Whole Foods or New Seasons Market. I’ve also picked up excellent clams at the Portland Farmer’s Market (PSU location). I hope this helps, but let me know if you have any problems! 🙂


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