clam pasta recipe

Written BySheba G Updated On
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The Best clam pasta recipe

I’ve been making this clam pasta recipe for years, and it’s one of those dishes that feels like a comfort in every sense. It’s not just food—it’s something that brings people together, whether it’s a quick weeknight meal or a dish you want to impress at a dinner party. The way the clams melt into the garlic and white wine sauce, the way the pasta soaks up every drop, it’s simple enough to make with kids helping, but it feels special when you serve it. My kids—especially my little one—love the way the sauce sticks to their fingers, and honestly, it’s one of the few meals that feels indulgent but actually healthy. The clams are packed with protein and omega-3s, and the whole dish is light but satisfying, making it a great choice for a summer evening or a cozy fall night. It’s not too heavy, but it’s not light like a salad either—just the right balance of flavors and nutrients, so it’s something you can enjoy without feeling guilty. Plus, it’s easy to double the recipe and freeze half for another time, which is always a win.
Simple Clam & Tomato Pasta with Garlic Oil

Simple Clam & Tomato Pasta with Garlic Oil

4.6 from 543 votes

A bright, flavorful pasta dish featuring fresh clams simmered in a rich tomato sauce with garlic and fresh herbs. Perfect for a quick weeknight meal with minimal effort.

Prep Time10 mins
Cook Time25 mins
Resting Time0 mins
Total Time35 mins
Servings: 4Cuisine: InternationalCalories: 420 kcal

🥘Ingredients

For the Pasta
  • 8 oz fettuccine or linguine
  • 1 cup clams, cleaned and deveined
  • 2 tbsp olive oil
  • 1 tsp red pepper flakes (optional)
For the Sauce
  • 1 cup whole-pot tomato sauce
  • 2 cloves garlic, minced
  • 1/2 cup fresh parsley, chopped
  • 1/4 cup grated Parmesan cheese
  • Salt and black pepper to taste

👨‍🍳Directions

  1. 1
    Cook pasta in salted boiling water until al dente (about 8–10 minutes). Reserve 1/2 cup pasta water before draining.
  2. 2
    In a skillet, heat olive oil over medium heat. Add clams and red pepper flakes, cooking until they open (3–4 minutes). Remove clams, set aside, and discard any unopened clams.
  3. 3
    In the same skillet, sauté garlic in the clam oil until fragrant (about 30 seconds). Add tomato sauce and simmer for 5 minutes.
  4. 4
    Stir in cooked pasta, parsley, and Parmesan. Add reserved pasta water as needed to loosen the sauce.
  5. 5
    Return clams to the skillet, tossing gently to coat. Cook for 1–2 minutes until heated through. Season with salt and pepper.

🔧Equipment

  • Large pot
  • Skillet
  • Colander
  • Wooden spoon
  • Fine-mesh strainer

📊Nutrition Facts (per serving)

🔥Calories: 420 kcal🧈Total Fat: 18g💛Saturated Fat: 3g❤️Cholesterol: 50mg🧂Sodium: 850mg🌾Total Carbs: 55g🥦Dietary Fiber: 4g🍬Sugars: 8g🥩Protein: 22g

📝Notes

Tips: Use fresh clams for the best flavor. If using frozen clams, thaw and pat dry before cooking. For extra richness, stir in 1 tbsp butter at the end.

Watch Video Of How Simple Clam & Tomato Pasta with Garlic Oil Works

This clam pasta is a crowd-pleaser because it’s simple to make but always feels special, whether you’re serving it for a quick weeknight dinner or a casual family get-together. The fresh clams and rich garlic butter sauce make every bite satisfying, and the dish feels hearty enough to hold up for a few servings without feeling too heavy. It’s the kind of meal that’s easy to customize—swap in extra herbs or a sprinkle of lemon zest if you like—and always leaves everyone talking about how good it tasted.

❓ Frequently Asked Questions About Clam & Tomato Pasta with Garlic Oil

How do I know when the clams are cooked?

Cook the clams until they open naturally, about 3–5 minutes in the pot. If they don’t open, they’re still raw—discard them and start over.

Can I use frozen clams instead of fresh?

Yes, but thaw them first in cold water for 15–20 minutes. Rinse them well to remove any ice crystals, then proceed as directed. Frozen clams may take slightly longer to cook.

What if my clams aren’t pre-cooked?

If using raw clams, add them to the pot with the pasta water and simmer for 5–7 minutes. They’ll steam and cook gently while the pasta absorbs the clam broth.

How do I prevent the pasta from sticking?

Cook the pasta in a large pot with a generous amount of salted pasta water (about 2 cups per pound). Stir frequently, especially in the last 2 minutes of cooking, to ensure even coverage.

What if I don’t have a garlic press?

Use a knife to finely mince 2–3 cloves of garlic, then pulse them in a food processor for 10 seconds to release the oils. Squeeze the paste into the sauce for a similar flavor.

Hi, I’m Sheba G, the creator behind **Sheba’s Recipe**, where I share my favorite homemade dishes and easy recipes anyone can try. I love experimenting in the kitchen and helping others enjoy simple, flavorful meals with confidence.

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