Spaghetti With Clams Recipe

This has become my go-to recipe lately when I need to whip up dinner quickly. The sauce is simple and only takes a few minutes to make, giving you time to throw together a simple salad or roast some veggies while the water for the pasta boils. I usually only add a pinch or two of salt because of the salt in the canned clams.

Ingredients
 

2 cans of chopped clams (6.5 ounces each)

1 lb of spaghetti, linguine, or pasta of your choice

3 tbsp butter

1 tbsp garlic, minced

1 tsp crushed red pepper

1 tbsp parsley, chopped

½ tbsp Italian seasoning

½ tsp lemon juice

Salt

Add a generous amount of salt to a large pot of water and bring it to a boil. Add the pasta and cook until al dente (according to the package’s instructions). Open both cans of clams, drain the juice from one of the cans and set it aside. In a large saucepan, heat the butter over medium heat. Add the garlic and sauté for one minute, then add the clams, clam juice from one of the cans, lemon juice, crushed red pepper, parsley, and Italian seasoning. Add a little salt to taste, if desired. Stir and cook for about two minutes. Drain the pasta and add it to the saucepan. Toss until all the pasta is coated in the sauce. If it seems a little dry, add some of the reserved clam juice. Serve immediately.