This Clam Spaghetti is a quick, elegant way to use up leftover clams and clam juice. Tossed with garlic butter and a splash of white wine or broth, the sauce soaks into perfectly al dente pasta for a briny, buttery finish. A one-pan dish thatās light, savory, and feels like a seaside indulgenceāmade just for one.
For something to do with the remaining clams and clam juice, check out this Sherry Clam Chowder
Clam Spaghetti
Clam Spaghetti is a great, quick weeknight meal that puts a twist on pasta from the normal tomato or pesto sauces
Equipment
Ingredients
- Ā¼ lb spaghetti
- 2 tbsp butter
- 1 clove garlic pressed or a tiny amount of jarred minced garlic
- Ā½ can clams 7oz
- Ā½ bottle clam juice
If Sauce Is Too Thin
- 1 tbsp cold water
- 1 tbsp cornstarch
Instructions
- Boil a box of water and add spaghetti, following direction on box1/4 lb spaghetti
- Drain pasta and set aside
- Add butter to pot and let melt2 tbsp butter
- Add garlic and cook till fragrant (a minute)1 clove garlic
- Add clams & clam juice1/2 can clams, 1/2 bottle clam juice
If Needed Add Slurry
- combine water & cornstarch till combined thoroughly
- add to put to thicken sauce
Put Together
- Add spaghetti back to pan and stir till spaghetti is thoroughly coated in sauce
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