Mark Bittman's Pasta With Clams
- Total Time
- 30 minutes
- Rating
- Notes
- Read community notes
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Ingredients
Yield:4 servings
- 24 to 48littleneck clams (the amount depends on size and your budget, or luck; in any case, more is better), scrubbed
- Salt (probably not much) and pepper to taste
- 12ounces long pasta, like spaghetti or linguine
- ¼cup olive oil, or more
- ¼teaspoon red pepper flakes, or to taste
- 2cloves sliced garlic, or to taste
- Chopped fresh parsley for garnish
Ingredient Substitution Guide
Nutritional analysis per serving (4 servings)
552 calories; 16 grams fat; 2 grams saturated fat; 0 grams trans fat; 10 grams monounsaturated fat; 2 grams polyunsaturated fat; 69 grams carbohydrates; 3 grams dietary fiber; 2 grams sugars; 30 grams protein; 791 milligrams sodium
Note: 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.
Powered byPreparation
- Step 1
Steam the clams in a covered pot (a glass top is very nice, voyeuristically speaking). You don’t need any liquid other than what the clams will release. Meanwhile, bring a large pot of water to a boil and salt it.
- Step 2
After the clams open — it could take as little as 10 minutes — uncover and cool. Take the meat out and strain and reserve the liquid; make sure to leave any sand behind. Chop the clams if they’re big.
- Step 3
Cook the pasta in the boiling salted water. Put ¼ cup olive oil in a deep skillet over medium heat. When the oil is warm, add the red pepper flakes and garlic and cook for about 30 seconds. Add the clams and continue to cook, stirring, for about a minute. Add about ½ cup of the reserved clam liquid.
- Step 4
Drain the pasta when it’s nearly done and stir it into the clams. Cook, stirring, until the pasta is tender and the mixture is saucy. Add more clam-cooking liquid (or hot water or white wine), if necessary. Taste and adjust seasoning, adding a little more oil if you like. Garnish, and serve.
Private Notes
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Cooking Notes
Jeff Blum
Canned clams are an acceptable option if fresh clams are not available, or too pricey. However, the other ingredients should be fresh (especially the Italian parsley).
Paul
With a deft hand and good ingredients, this can be wonderful. The best bowl of pasta I've ever had was very similar, at an Italian restaurant in Belgium. A perfect balance of linguini, a splash of good but light olive oil, barely cooked garlic, small fresh clams in the shell, a little salt. Parsley was more than a garnish - the dish would not taste the same without it - but only a small amount was used.
Restaurants in the US tend to use use a heavy hand with the sauce. It's a shame.
monika
oh no, kale doesn't fit with this delicious tender dish.
CC
Many recipes for this dish get away from its essence - the clams - by adding wine, bacon, cream and the like. This version trumps all others by allowing the clams and their juices to naturally flavor every bite. Delicious! And one I come back to again and again.
jalevine
I had roasted garlic that I squeezed and pressed into the liquid. Heavenly. Don't know why at least a 1/2 cup of white wine (Pinot Grigio) isn't mandatory? It absorbs into the pasta and make an exceptional sauce. Glaze with a pat of butter. I also added the parsley into the sauce; not a garnish.
Lisa
Question: Do you put any water in the pot when you steam the clams?
monika
this recipe is almost the original one from south of Italy where I got the recipe from native Italian chef. the only difference is instead of parsley, they use lots of cilantro chopped up. it also has to be linguini pasta.
I cheat and use the canned clams in clam sauce. it tastes really great with Parmesan cheese.
Lawrence
Parsley is very important, not just a garnish.
Max Shapiro
To rid the clam broth of sand, pour it through a funnel lined with a paper cone coffee filter.
truk32
This is a great recipe and I've tried many versions of clam pasta. Yes, caned clams can be used, but the fresh are much better. One variation we've made (at the suggestion of our daughter) is to add a bunch of kale to the sauce and stir it in. Gives a nice crunch and favor.
Shawn Donovan
I made this last night and it was superb. True to form, I added some red pepper, scallion and Italian parsley. I never fail to 'adjust' a recipe to my liking.
Mike M
Used basil instead of parsley. Added a splash of the beer I was drinking in with the calms. A
dimmerswitch
Paul and Lawrence say the parsley is more than a garnish. So agree with them. Essential - not much is needed but it is needed and makes a difference. KCH says use more clams, like the 48, use good ingredients and get out of the way. Amen! I sometimes like to add a splash or two of whatever white wine I might be drinking with this into the clam liquid in Step 4. Sometimes but not always. This is as good as it gets to perfect.
Tom
Delicious and simple, but definitely requires practice to get the sauce to proper consistency. The suggestion about adding white wine should be taken to heart, as it imparts some essential flavour.
Chris
Delicious! Thanks for the recipe and the tips! Steamed about 40 clams in 1/4 C of wine; used 4 cloves of garlic vs. 2; used lots of parsley as many suggested. This was a big hit!
Dayna D
Made this tonight with frozen clams, it was fantastic as written besides not having fresh. Quick and easy. Will definitely make again!!
andy
Added white wine after garlic and pepper flakes had a minute to simmer. Finished with lemon and tons of parsley
HanTran
First time I had ever made this without adding water for steaming, maybe it was just this batch of clams (which were fresh and delicious) or the particular area of the sound that they came from, but wow was this ever salty! (and I'm a salt ater fan.)
David graboff
after washing clams put in pan wet= more sauce. add 1/2 cup of wine 1/2 teaspoon of red pepper flakes throw some of the clam juice into pasta water add peas and top with fresh grated cheese
kirk
Keeping to the essentials, simply prepared, greatly enjoyed. A minimalist approach to be applauded. Thanks
JM
Seems like a waste of fresh hardshell clams. I would recommend putting them on the grill or eating them raw. everything else is filler
marcella from Italy
I guess you never tasted good spaghetti with clams (vongole). This dish is a typical example of something more than the sum of its parts.
Jude
Important to purge the grit from fresh clams. Cover clams with water. Add 1-3 tbl cornmeal and let soak for up to 24 hours (changing water once if s long as 24 hours). Makes a big difference and also plumps the clams up a bit.
Susan
For those bothered about gritty cleans, clean them before steaming. Place cold water and ice cubes in large bowl, add sea salt (2T for every quart), and let the clams sit in the water for 1-2 hrs. Remove without disturbing the sand that is on the bottom of the bowl. Run clams briefly under cold water from the faucet; you can use a brush if you like.
Beulah
I came into some lovely FROZEN clams and couldn't decide to do red sauce or not. The clams give the tomatoes such a lovely flavor that it was a hard decision. However, because these clams were so nice, it seemed simple was best. It was delightful.
Elizabeth
Ditch the red pepper or use less… disappointed that it undermined deliciousness of clams and pasta
Scarlett
Steamed the clams with butter, wine, & a few oz of Prosecco (out of wine), red pepper flakes, & garlic. It made the best sauce for the noodles!
john cinamon crunch banana bread
50 little necks, made 1 cup of clam juice
Athena
This recipe is detectable. Made as written and garnished with lemon zest.
Erin
25 clams was enough for just 2 peeps. Buy a can or shelled to supplement. Finished cooking the pasta in the sauce with some of The extra clam juice and added the clams in the end that were already cooked. Great
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