• 1 can (10 oz.) whole baby clams
  • 2 tablespoons olive oil
  • 2 teaspoons minced garlic
  • 1/4 easpoon dried basil
  • 1/4 teaspoon dried oregano
  • 1 tablespoon dried parsley
  • Pinch crushed red pepper
  • Salt and freshly ground black pepper, to taste
  • 4 ounces uncooked spaghetti
  • Grated Parmesan cheese


Drain clams, reserving liquid. Heat oil in a 1-quart saucepan over medium heat. Add garlic; cook until lightly brown. Add basil, oregano, parsley, crushed red pepper and reserved clam liquid; heat to boiling. Reduce heat to low; simmer 10 minutes to blend flavors. Add clams; cook, stirring occasionally, until heated through. Season to taste with salt and pepper.

While clam sauce is simmering, cook spaghetti according to package directions. drain. Serve clam sauce over hot spaghetti. Pass Parmesan cheese at the table.

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Submitted 6/13/05.
Source: Entrees: Food Writer's Favorites
Submitted By: Linda Wilson
Spaghetti with Clam Sauce