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Clam Spaghetti with White Wine

  • Author: Maxine Dubois
  • Total Time: 30 minutes
  • Yield: 4 servings 1x


This Clam Spaghetti with White Wine is made with manila clams, butter, red pepper flakes, garlic, white wine, lemons, and parsley.


  • 1 pound of spaghetti
  • 3 tablespoons of olive oil
  • 3 tablespoons salted butter
  • 1 teaspoon red pepper flakes
  • 2 tablespoon of minced garlic
  • 1/4 cup of dry white wine
  • 2 pounds of manila or littleneck clams, scrubbed
  • 2 tablespoons lemon juice
  • 1/3 cup of parsley leaves


  1. Start by scrubbing the clams and throwing out any clams that could be open or broken.
  2. In a large lidded skillet over medium heat, add olive oil and butter on the pan and wait for it to shimmer. Add garlic and red pepper flakes, until garlic begins to brown, about 30 seconds.
  3. Pour in the white wine and increase the heat to high until it starts boiling. Add the clams. Cover the skillet and cook for 4-6 minutes, or until the clams open and release their juices. Remove the clams as they open and discard any that don’t open after 10 minutes. Squeeze in lemon juice and stir. Garnish with parsley.
  4. Cook the spaghetti according to package instructions. Combine pasta with the clams and enjoy.
  • Prep Time: 10 minutes
  • Cook Time: 20 minutes
  • Category: Dinner
  • Method: Cooking
  • Cuisine: Italian


  • Serving Size: 1
  • Calories: 477.9
  • Sugar: 2.9 g
  • Sodium: 329.0 mg
  • Fat: 10.5 g
  • Saturated Fat: 1.0 g
  • Carbohydrates: 38.5 g
  • Fiber: 2.8 g
  • Protein: 46.4 g
  • Cholesterol: 107.0 mg