Clams and Spaghetti Recipe

Name: Clams and Spaghetti
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 lb Spaghetti or linguini; 2 can of chopped clams or whole clams, including juices; 6 clove of garlic, sliced thin; 3 tbsp Extra virgin olive oil; 3 tbsp Butter; 3 tbsp Cream (heavy or half-n-half); 1 tbsp Parsley; 2 tsp Oregano; 1 Salt and pepper; 1 loaf Italian bread

Servings: persons

1 lb Spaghetti or linguini
2 can of chopped clams or whole clams, including juices
6 clove of garlic, sliced thin
3 tbsp Extra virgin olive oil
3 tbsp Butter
3 tbsp Cream (heavy or half-n-half)
1 tbsp Parsley
2 tsp Oregano
1 Salt and pepper
1 loaf Italian bread

1
In a frying pan, saute garlic slices in olive oil until browned and crunchy.
2
Remove garlic from oil with a slotted spoon and set aside.
3
Add butter to the pan with oil, along with all other ingredients (except the pasta and bread).
4
Be sure to include the juice from the clams!
5
Bring to a boil and immediately lower heat and allow to simmer on low.
6
In the meantime, cook spaghetti or linguini according to directions.
7
When pasta is done, remove to a serving dish and mix in the soupy clam mixture.
8
Top with crunchy garlic chips and serve with Italian bread.
9
Buon appetito!

236

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 1 lb Spaghetti or linguini, 2 can of chopped clams or whole clams, including juices, 6 clove of garlic, sliced thin, 3 tbsp Extra virgin olive oil, and more.

Yes, Clams and Spaghetti falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Clams and Spaghetti

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