Barilla® Collezione Spaghetti

with Clams

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Ingredients 8 Servings



  • 1   box Barilla® Collezione Spaghetti
  • 1   clove garlic, sliced thin
  • ½   teaspoon red pepper flakes (or to taste)
  •  6   tablespoons extra virgin olive oil, divided
  •     cup White wine
  •  3   pounds pasta clams
  •  2   tablespoons Italian parsley, roughly chopped
  •  Sea salt to taste
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  • Soak clams in water and sea salt for one hour.

  • Rub clams very well and rinse with fresh water.

  • In a skillet sauté garlic with half of the olive oil and red pepper.Add clams, wine and cover with a lid.

  • Cook over medium heat until the clams are completely open, but do not overcook.

  • Discard any closed clams and 2/3 of the shells. Leave some clams in the shell as garnish.

  • Bring a large pot of water to a boil then add salt.Cook pasta three minutes less than the package directions. Drain pasta reserving some of the pasta cooking water.

  • Toss pasta over high heat with the clams and if needed some of the cooking water until the pasta is al dente and well combined with the sauce.

  • Stir in remaining olive oil and sprinkle with parsley before serving.

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