Spaghettini with Clam Sauce

Make weeknight dinners feel special by preparing this traditional pasta dish, often served in restaurants, that’s easy to make at home.

Share This Recipe

Prep Time: 15 mins
Cook Time: 20 mins
Serves: 4



  • Rinse clams in a bowl of cold water. Remove clams from water, discarding water.
  • Heat oil and butter in large skillet set over medium-high heat; cook garlic and hot pepper flakes for about 3 minutes. Stir in wine; simmer until reduced to half.
  • Add clams; cover and cook, shaking pan occasionally, for 6 to 10 minutes or until shells open, discarding any unopened clams. Pour clam juice into reserved pan and bring to simmer.
  • Cook spaghettini according to package directions; drain well and add to pan; toss until heated through. Transfer to shallow serving platter. Serve immediately.


Substitute 2 cans (142 g each) whole baby clams for fresh clams if desired.  
Add a touch of colour by stirring in 2 finely chopped plum tomatoes along with the white wine. 

Nutritional Analysis

Calories: 530kcal | Carbohydrates: 73g | Protein: 22g | Fat: 15g | Cholesterol: 40mg | Sodium: 630mg | Fiber: 4g | Sugar: 3g