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
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How to Make Spaghettini With Clam Sauce
- 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.
- 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.
- 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.
- 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.
- Add 1 (10-ounce) can of chopped clams, drained, to the sauce. Stir to combine.
- Add the cooked spaghettini to the skillet along with 1-2 tablespoons of the reserved pasta water to loosen the sauce. Toss to coat.
- 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