Recipe courtesy of Katie Lee Biegel

Spaghetti with Canned Clams

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  • Level: Easy
  • Total: 35 min
  • Active: 30 min
  • Yield: 4 servings
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  1. Heat 3 tablespoons olive oil in a medium skillet over medium heat. Add the breadcrumbs, granulated garlic and a pinch of salt and pepper. Toast the breadcrumbs, stirring occasionally, until lightly golden, 3 to 4 minutes. Set aside.
  2. Fill a large pot with water. Bring to a boil over medium-high heat and season generously with salt. Add the spaghetti and cook to al dente, 6 to 8 minutes.
  3. Meanwhile, in a large saute pan or skillet, add the remaining 3 tablespoons olive oil along with the garlic and red pepper flakes. Turn the heat on low and let cook until fragrant, for a few minutes. Stir in the wine and cook another 1 to 2 minutes. Add the clams, then turn up the heat to medium and bring to a simmer. Season with salt and pepper. Use tongs to take the pasta out of the water directly into the pan (this works best when the pasta is a couple minutes away from being done; you want it really al dente so it finishes cooking in the sauce). Use tongs to toss. If dry, add a little pasta water. Add the parsley. Toss until coated in the sauce and the pasta is tender. Serve with the toasted breadcrumbs sprinkled on top.

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