Skip to main content
Mike King

Spaghetti with White Clam Sauce

This is a King family favorite.

Ingredients #

Ingredient Checklist

  • 12 ounces dried spaghetti
  • 3 tablespoons pressed or minced garlic
  • 1 tablespoon olive oil
  • ½ cup dry white wine
  • 1 bottle (8 oz.) clam juice
  • 2 cans (10 oz. each) baby clams, drained (reserve liquid)
  • ½ cup chopped parsley
  • ½ teaspoon hot chili flakes
  • Salt

Directions #

  • Step 1

    In a 5- to 6-quart pan over high heat, bring about 4 quarts water to a boil. Add spaghetti and cook, stirring occasionally, until barely tender to bite, about 10 minutes.

  • Step 2

    Meanwhile, in a 10- to 12-inch frying pan over medium-high heat, stir garlic in olive oil often until fragrant (do not brown), 1 to 2 minutes. Add wine, clam juice, and reserved liquid from clams and boil until reduced to about 1 cup, 6 to 8 minutes. Add clams and stir occasionally until hot, 1 to 2 minutes.

  • Step 3

    Drain spaghetti. Add to clam sauce along with parsley and chili flakes; mix, and add salt to taste. Divide equally among four wide bowls.