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Spaghettini Pasta with Clams

Cooking Time: 30 minutes


  • 340 g perfetto Pasta Spaghettini
  • Kosher salt
  • 3 tbsp extra-virgin olive oil, plus more for drizzling
  • 4 cloves garlic, thinly sliced
  • 850 g clams, scrubbed
  • ½ tsb red pepper flakes
  • 3 tbsp unsalted butter
  • Grated zest of 1 lemon
  • ¼ C chopped fresh parsley
  • Freshly ground pepper


  • 1.
    Cook pasta according to package instructions. Reserve 1 cup cooking water, then drain.
  • 2.
    Meanwhile, in a large pot over medium heat add olive oil then add garlic and cook for 3 minutes stirring occasionally until golden in color. Add the clams, red pepper flakes and ½ teaspoon salt; cover, increase the heat to high and cook until the clams open, about 7 minutes. Discard any unopened clams.
  • 3.
    Add the butter, lemon zest and pasta to the pot with the clams; toss to coat, about 1 minute. Add some of the reserved pasta cooking water to loosen the sauce if the pasta seems dry.
  • 4.
    Stir in the parsley and season with salt and pepper. Serve drizzled with olive oil.

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