Spaghetti with Clams and Tomatoes

Kitchen Dreaming


I prepare this similar to Mussels in White Wine Sauce. I first steam the clams and then use the broth to cook the tomatoes, garlic, parsley and butter. It produces a wonderful sauce which we soak up with crostini.

Serve with a salad or some extra vegetables added in and this 20 minute meal never fails to disappoint. Smaller portions can be served as well for appetizers.


★★★★★ 1 vote

5 Min
20 Min


  • 1 lb
    uncooked pasta
  • 3 lb
    littleneck clams
  • 1 c
  • 1/2 c
    dry white wine
  • 2 can(s)
    tomatoes, canned italian-style and diced
  • 3 Tbsp
    roasted garlic, minced
  • 1/3 c
    parsley, flat leaf italian, chopped
  • 1/4 stick
    butter, unsalted

How to Make Spaghetti with Clams and Tomatoes


  1. Bring water to a boil in a large stockpot to cook the pasta. Add the pasta and return to a boil, stirring frequently. Cook until pasta is al dente, stirring occasionally. Drain the spaghetti and place in a large bowl. Sprinkle with salt, tossing well. Cover and keep warm.
  2. While pasta cooks, bring 1 cup water to a boil in a large Dutch oven. Add clams; cover and cook 6 minutes or until shells open. Remove clams from pan with a slotted spoon, reserving the clam broth liquid in pan. Add tomatoes and garlic; reduce heat, and simmer 5 minutes. Stir in fresh parsley and butter; cook 1 minute. Serve tomato mixture and clams over spaghetti.

Printable Recipe Card

About Spaghetti with Clams and Tomatoes

Course/Dish: Fish Seafood
Regional Style: Italian
Other Tag: Quick & Easy

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