One-Pot Clam Spaghetti

  • Level: Easy
  • Yield: 4 servings
  • Total: 20 min
  • Active: 10 min


12 ounces whole wheat spaghetti

One 6.5-ounce can chopped clams, with juices 

2 tablespoons olive oil 

1 tablespoon fresh oregano leaves, plus more for garnish 

2 teaspoons crushed red pepper flakes, plus more for garnish

4 cloves garlic, sliced 

1 small yellow onion, sliced thinly 

Kosher salt 

2 cups baby spinach 

1 1/2 cups grated Parmesan

2 tablespoons salted butter 

Freshly ground black pepper


  1. Place the spaghetti, clams with their juices, olive oil, oregano leaves, crushed red pepper, garlic, onion and a good pinch of salt in a large high-sided skillet. Add 4 1/2 cups of water and bring to a boil. Cook, stirring and turning the pasta frequently with tongs, until the spaghetti is al dente and most of the liquid has evaporated and thickened, 9 to 10 minutes.
  2. Remove the pan from the heat and fold in the spinach, Parmesan and butter. Toss to make sure everything is well coated and combined. Season to taste with black pepper and more salt if needed. Serve, garnished with more oregano leaves and crushed red pepper flakes.
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15 Reviews

Payton Marino