Spaghetti with Clams (and Extras) Recipe



1 pound spaghetti
1 small shallot, chopped
1 garlic clove, minced
Few shakes of red pepper flakes
Freshly ground black pepper
2 Tbsp. olive oil
24 to 36 fresh clams (we usually use littlenecks), rinsed
1/2 cup dry white wine
Handful of chopped fresh herbs, such as basil, parsley, and chives
Handful of chopped fresh tomatoes (any kind)
Handful of corn off the cob (optional)


Make the spaghetti according to the package directions. In a separate large stock-pot or Dutch oven set over medium heat, sauté the shallot, garlic, pepper flakes, and black pepper in the oil. (It’s not necessary to salt—the clams are naturally briny.)

Add the clams, wine, and herbs. When the clams steam open (10 to 15 minutes), add the tomatoes and corn (if using) and cook another 2 to 3 minutes. Discard any clams that haven’t opened and then toss the whole thing with pasta, making sure to scoop lots of the broth into the bowl. Serve with crusty bread for sopping.

Courtesy of Oprah.com

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