Enjoy your meal with spaghetti and clams served with French bread—perfect for a wonderful dinner.
Spaghetti with Clams
- Prep Time 20 min
- Total 50 min
- Servings 4
- Ingredients 10
Ingredients
- 2 1/2 lb fresh clams in shells
- 2 tablespoons white vinegar
- 8 oz uncooked spaghetti
- 3 tablespoons olive oil
- 4 cloves garlic, finely chopped
- 1/2 teaspoon crushed red pepper flakes
- 3/4 cup dry white wine or nonalcoholic white wine
- 5 plum (Roma) tomatoes, seeded, chopped (1 1/2 cups)
- 3 tablespoons chopped fresh Italian (flat-leaf) parsley
- French bread, if desired
Instructions
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Step1Discard any broken-shell or open (dead) clams. Place remaining clams in large container. Cover with water and white vinegar. Let stand 30 minutes; drain. Scrub clams in cold water. Cook and drain spaghetti as directed on package; cover to keep warm.
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Step2Meanwhile, in large saucepan or Dutch oven, heat oil over medium-high heat. Add garlic and pepper flakes; cook 1 minute. Add wine; heat to boiling. Add tomatoes and clams. Cover; cook 6 minutes or until clam shells have opened. Discard any clams that don’t open.
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Step3Add cooked spaghetti to pan with clam mixture; toss. Sprinkle with parsley. Serve with French bread.
Nutrition
396
Calories
12g
Total Fat
20g
Protein
50g
Total Carbohydrate
Nutrition Facts
Serving Size: 1 Serving
- Calories
- 396
- Total Fat
- 12g
- 0%
- Saturated Fat
- 2g
- 0%
- Sodium
- 57mg
- 0%
- Total Carbohydrate
- 50g
- 0%
- Dietary Fiber
- 3g
- 0%
- Protein
- 20g
% Daily Value*:
- Vitamin A
- 0%
- 0%
- Vitamin C
- 0%
- 0%
- Calcium
- 0%
- 0%
- Iron
- 0%
- 0%
Exchanges:
3 Starch; 1 Vegetable; 1 Very Lean Meat; 2 Fat;Carbohydrate Choice
3Tips from the Betty Crocker Kitchens
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