Spaghettini With Clam Sauce Recipe

Impress your dinner guests with this quick and easy spaghettini recipe! Inspired by a classic Eating Well Magazine recipe (Oct 1997), this dish features a flavorful clam sauce and crispy panko topping. Ready in just 20 minutes, it's the perfect weeknight meal.

Prep Time 10 mins
Cook Time 20 mins
Calories 540.8 kcal
Protein 68g
Rating 5.0 (1 Reviews)
Spaghettini With Clam Sauce

Recipe Actions

Share this recipe:

Recipe Author

Chef Forktionary, author of this recipe

Recipe adapted from Food.com. Standardized by Forktionary.

Ingredients for Spaghettini With Clam Sauce

  • 8 ounces spaghettini
  • 3 tablespoons olive oil
  • 2 cloves minced garlic
  • 1 (10-ounce) can chopped clams, drained
  • 1/4 cup dry white wine
  • 1/2 cup panko breadcrumbs
  • 1 teaspoon dried parsley
  • salt and pepper, to taste
  • 1 cup clam juice
  • 1/2 cup reserved pasta water

Cook Smarter with Sous, Your Kitchen Companion

Missing an ingredient for this Spaghettini With Clam Sauce? Need a perfect wine pairing or a healthy side dish idea? Don't guess—ask Sous! Your AI-powered sous-chef is ready to help you swap ingredients, adjust serving sizes, and discover flavor tips in seconds.

How to Make Spaghettini With Clam Sauce

  1. Preheat oven to 350°F (175°C). In a small bowl, toss 1/2 cup panko breadcrumbs with 1 tablespoon olive oil and 1 teaspoon dried parsley. Spread on a baking sheet and bake for 8-10 minutes, or until golden brown. Set aside.
  2. Bring a large pot of salted water to a boil. Add 8 ounces spaghettini and cook according to package directions until al dente. Reserve 1/2 cup pasta water before draining.
  3. While pasta cooks, heat 2 tablespoons olive oil in a large skillet over medium heat. Add 2 cloves minced garlic and cook for 1 minute, or until fragrant.
  4. Add 1 cup clam juice and 1/4 cup dry white wine to the skillet. Bring to a simmer and cook for 5 minutes, or until slightly reduced. Season with salt and pepper to taste.
  5. Add 1 (10-ounce) can of chopped clams, drained, to the sauce. Stir to combine.
  6. Add the cooked spaghettini to the skillet along with 1-2 tablespoons of the reserved pasta water to loosen the sauce. Toss to coat.
  7. Divide the spaghettini among two plates. Top with the toasted panko breadcrumbs and serve immediately with a fresh tossed salad.

Nutrition Information (Approximate per serving)

Sodium

39 g

Sugar

12g

Fat

6g

Carbs

25g