Quick and Easy Clam Sauce for Pasta Recipe

Here is an easy and inexpensive “larder” dish for nights when you don’t want to spend tons of time in the kitchen. It’s a quick and easy—and tasty—clam sauce for pasta made with canned clams and other things you can have stored in your pantry for a fast and easy supper.

Ted Scheffler

May 3, 2019

Easy clam sauce for pasta

Here is an easy and inexpensive “larder” dish for nights when you don’t want to spend tons of time in the kitchen. It’s a quick and easy—and tasty—clam sauce for pasta made with canned clams and other things you can have stored in your pantry for a fast and easy supper.

Ingredients for Clam Sauce:

2 Tbsp. olive oil
4 garlic cloves, peeled and minced
2 cans (71/2 oz. size) clams — minced, chopped or whole
1/2 cup white wine
1 Tbsp fresh thyme leaves or 1/2 tsp dried
¼ tsp crushed chili flakes (optional)
1/4 cup fresh parsley leaves, minced
12-oz. dried pasta — linguine, spaghetti, or whatever you prefer
2 Tbsp. unsalted butter
salt and black pepper to taste

Method:

Bring a large, salted pot of water to a boil and cook the pasta to just al dente according to package directions.
Meanwhile, heat the oil in a skillet over medium-high heat and saute the garlic until just golden. Don’t burn the garlic!
Add the clams with their juice to the pan, along with the wine, and cook for about 3 minutes, until the liquid has reduced by half.
Lower the heat to medium-low and add the thyme, optional chili flakes and parsley, along with salt and pepper to taste. Stir well. (I like a copious amount of black pepper with this dish, but you don’t have to use any if you’d rather not.) Set the clam sauce aside off the heat.
When the pasta is al dente, drain it and return it to the cooking pot. Toss with the 2 tablespoons of butter.
Once the butter is thoroughly incorporated into the pasta, add the clam sauce from the skillet. Toss well and serve immediately.

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Originally trained as an anthropologist, Ted Scheffler is a seasoned food, wine & travel writer based in Utah. He loves cooking, skiing, and spends an inordinate amount of time tending to his ever-growing herd of guitars and amplifiers.

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Scheff’s Table, The Dish, Utah Bites, Utah Food

clam sauce, cooking at home, pasta

Ted Scheffler

Originally trained as an anthropologist, Ted Scheffler is a seasoned food, wine, and travel writer based in Utah. He loves cooking, skiing, music, and reading, and spends an inordinate amount of time tending to his ever-growing herd of guitars and amplifiers. Ted is also the author of the Utah Bites newsletter, which is published in partnership with Utah Stories. Before moving to Utah, Ted lived in New York City, and numerous states in the US, as well as in various countries overseas, Spain, Japan, Canada, Brazil, and Mexico. He earned a Master’s Degree in Anthropology from the Graduate Faculty of The New School for Social Research.