Spaghetti with Clams

In Italy, there are two versions of pasta with clams: with tomato, mainly in the south and in the islands, and without tomato, in the north center. Several variations branch off from these two basic types. The “white” recipe we are presenting is particularly widespread in Rome, and is therefore increasingly called “Roman”.


  • 350 gr of spaghetti
  • 1 kg of clams
  • 4 cloves of fresh garlic
  • 1 cup (about 60 ml)
  • dry white wine
  • 2 tablespoons chopped parsley
  • pepper
  • extra virgin olive oil


  1. Let the clams drain by keeping them for a few hours in a basin of very salty water at room temperature (similar to sea water) which must be renewed at least once
  2. Halve the garlic cloves and let them color in a large skillet with 4 tablespoons of oil, then add the clams and the wine
  3. Cover and heat over high heat until all the clams have opened, then remove the lid and cook for another 2 minutes to let the wine evaporate and the gravy thicken
  4. Turn off the fire, shell half of the clams and remove the shells. Watch out that the sauce in the pan has no sand, otherwise filter it
  5. Remove the garlic and add the parsley
  6. In the meantime you cooked the spaghetti in salted water: drain them and sauté one minute into the pan with the clams
  7. Add freshly ground pepper and serve hot


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