15 mins
20 mins
Serves 4

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.
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  • 1 pkg Italpasta Artisan Spaghettini
  • 2 tbsp extra virgin olive oil
  • 2 lb littleneck clams
  • 2 tbsp butter
  • 4 clove garlic, thinly sliced
  • 1/4 cup hot pepper flakes
  • 1/2 cup white wine
  • 1 cup clam juice


  • 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.
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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: 530kcalCarbohydrates: 73gProtein: 22gFat: 15gCholesterol: 40mgSodium: 630mgFiber: 4gSugar: 3g