Spaghetti with Clams in White Wine and Lemon Sauce
This classic Italian seafood pasta combines fresh littleneck clams with whole wheat spaghetti in a bright white wine and lemon sauce. The dish features tender clams cooked in their own juices, aromatic leeks and garlic, and a splash of white wine that creates a light, flavorful broth. Perfect for a special dinner or when you want to bring restaurant-quality Italian flavors to your table. The combination of fresh herbs, lemon zest, and clam juice creates a sauce that's both elegant and satisfying.
Ingredients
- 5 pounds littlenecks in the shell, to equal 1 pound fresh minced
- ¼ cup Filippo Berio olive oil
- 2 leeks, trimmed and thinly sliced into roundsyellow onion1:1
Dice and use same amount
- 2 large cloves garlic, minced
- 1 teaspoon hot red pepper paste
- 1 ⅓ cups white wine
- ½ cup chopped parsley
- zest and juice of one large lemon
- 2 teaspoons dried oregano
- 1 ½ cups clam juice
- 1 pound whole wheat spaghettiregular spaghetti1:1
Use regular pasta if preferred
Instructions
- 1
Scrub the clams well and discard any cracked or open ones
- 2
Place clams in a large saute pan and add half cup of the wine
- 3
Cover and bring to a boil, then lower heat to medium low and cook until all clams open
- 4
Discard any clams that do not open and strain clams over a bowl, reserving the clam juice
- 5
When cool enough to handle, reserve 12 clams in the shell and set aside
- 6
Remove remaining clams from their shells, pull off dark beards and discard
- 7
Coarsely chop the clams, place in a bowl and set aside
- 8
Heat olive oil in a large saute pan over medium heat and add the leeks
- 9
Cook until leeks begin to soften, then stir in garlic and pepper paste and cook a couple of minutes
- 10
Raise heat to high and add one-third cup of wine, allowing most of it to evaporate
- 11
Lower heat to medium and add parsley, lemon juice and zest, oregano, remaining wine and clam juice
- 12
Cook for a few minutes, then add minced clams and cook for a couple of minutes
- 13
Taste for seasoning, cover and keep warm while spaghetti cooks
- 14
Cook spaghetti in 4 quarts of rapidly boiling salted water until al dente
- 15
Drain and add spaghetti to the pan with clam sauce
- 16
Re-heat slowly over medium heat then transfer to serving platter
- 17
Top with more chopped parsley and decorate with reserved whole clams in shell
Tips
Choose littleneck clams that are tightly closed and feel heavy for their size to ensure freshness.
Save some pasta cooking water to thin the sauce if needed when combining with the spaghetti.
Don't overcook the clams once shelled or they will become tough and rubbery.
Good to Know
Refrigerate leftovers for up to 2 days. Best enjoyed fresh as clams can become rubbery when reheated.
Prep clams and make sauce up to 4 hours ahead. Cook pasta just before serving for best texture.
Serve immediately while hot with crusty bread and a crisp white wine like Pinot Grigio or Sauvignon Blanc.
Common Mistakes
Don't overcook clams after shelling to avoid tough, rubbery texture
Discard any clams that don't open during cooking to avoid food safety issues
Don't let wine completely evaporate to maintain sauce consistency
Substitutions
Use regular pasta if preferred
Dice and use same amount
Use juice from cans as well
FAQ
Can I use frozen clams instead of fresh?
Yes, but thaw completely and drain well. Fresh clams will have better texture and flavor, but frozen can work in a pinch.
How long will this keep in the refrigerator?
Store leftovers for up to 2 days maximum. Clams are highly perishable and the dish is best enjoyed fresh.
Can I make this without wine?
Yes, substitute additional clam juice or seafood stock for the wine. Add a splash of lemon juice for acidity.