Clam Pasta

Recipe by lacezhangDifficulty: Easy

2 to 3

Prep time


Cooking time



Summer on a plate. Aglio Olio with a seafood twist - including sneaking in an anchovy fillet to bump up the savouriness of the dish. If you don't have anchovies, just add a dash of fish sauce. It's all the same animal anyway! Do try to be light-handed with the salt in this dish. We have the anchovy, the clam juices, and the pasta cooking water incorporated into the sauce - all 3 (already) salty elements going on here. If you go light, you can always add more later. If, on the other hand, you go heavy-handed, well...


  • 2 Tablespoons Extra Virgin Olive Oil

  • 3-4 Garlic Cloves, sliced

  • 1/2 - 1 teaspoon Chili Flakes

  • 1 Anchovy Fillet (or sub with some fish sauce)

  • 1kg Clams (I used ready-cooked flash frozen ones w/ their juices)

  • 125ml white wine

  • 200g dried pasta

  • 15g Unsalted Butter

  • salt, to taste

  • Parsley and lemon wedges, to serve


  • Bring a pot of water to a rolling boil, salt it generously, and cook your dried pasta 1 minute lesser than al dente, as it says on the package. Reserve about a cup of the starchy cooking water.
  • While that's happening, place your garlic slices, chili flakes, and EVOO in a cold pan. Turn the heat on as low as possible - we want the aromatics to slowly infuse the oil without burning. After the garlic slices have softened slightly (again, no browning), about 6 to 8 minutes, add in your anchovy fillet (if using).
  • Crank the heat up to high and add in the white wine, allowing it to reduce until it's half its original volume. Add your clams in along with its juices. Since I'm using frozen ones that have already been cooked, all that's happening here is some re-heating.
  • Bring everything to a rolling boil and add in your pasta, along with a splash of the pasta cooking liquid. The sauce will eventually thicken and the pasta will finish cooking in the clam juices.
  • To finish, add your unsalted butter and continue tossing everything together until 2 become 1. Taste and adjust for seasoning, adding more salt or fish sauce if desired.
  • Plate up: Arrange everything on a large platter. Scatter some fresh or dried parsley over, and serve with a lemon wedge or 2.


    About Me


    When not working on recipes in her kitchen, cranking up her overused commercial (yes, you read that right) oven at home, Lace can be found reading about food, writing impassioned paragraphs about food, thinking about food till the wee hours of the night, shopping for groceries as a serious sport, or gazing longingly at bakery displays.




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