How To Make Spaghetti With Clams And Green Olives
Brine on with this twist on a classic pasta
This classic combination (clams + pasta) is traditionally made with linguine, but spaghetti works just as well. When the clams open up and release their juices, a sweet-and-savory sauce is made when combined with white wine, garlic and crushed red pepper. Green olives give the dish an extra shot of brininess.
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Recipe from the Tasting Table Test Kitchen
Spaghetti with Clams and Green Olives
Learn how to make spaghetti with clams and green olives.
Prep Time
20
minutes
Cook Time
25
minutes
servings
6
to 8 servings
Total time: 45 minutes
Ingredients
- ¼ cup extra-virgin olive oil
- 3 large garlic cloves, very thinly sliced
- ¼ teaspoon crushed red pepper flakes
- 2 cups dry white wine
- 4 pounds clams, scrubbed clean
- 1 pound spaghetti or linguine
- 2 cups green olives (such as Cerignola or Castelvetrano), pitted and roughly chopped
- Salt and freshly ground pepper, to taste
- 3 tablespoons flat-leaf parsley
- Zest of 1 lemon
Directions
- In a large saute pan over medium heat, warm the olive oil. When the oil is hot, add the garlic and saute until just fragrant, 1 to 2 minutes. Add the red pepper flakes and wine. Increase the heat to medium-high and cook until the wine has reduced by half, 4 to 5 minutes. Add the clams; cover and cook until the clams just begin to open up, 8 minutes. Discard any clams that do not open.
- Meanwhile, bring a large pot of salted water to a boil. Add the pasta and cook until al dente, 8 minutes. Drain the pasta, reserving ¼ cup of its cooking liquid.
- Add the pasta and olives to the clams and toss until the pasta is well coated, 2 to 3 minutes. Add a ¼ cup of the cooking liquid if the sauce looks dry. Season with salt and pepper. Sprinkle with parsley and lemon zest before serving.
Nutrition
| Calories per Serving | 565 |
| Total Fat | 14.5 g |
| Saturated Fat | 2.1 g |
| Trans Fat | 0.0 g |
| Cholesterol | 68.0 mg |
| Total Carbohydrates | 55.3 g |
| Dietary Fiber | 3.4 g |
| Total Sugars | 2.5 g |
| Sodium | 1,837.8 mg |
| Protein | 41.4 g |
The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
