Clam Sauce

5 from 8 votes

An exquisite blend of savory seafood, hearty pasta, and a fragrant white wine sauce, all tied together with the zesty freshness of lemon and parsley.

Course Dinner

Cuisine Italian

Keyword Clam Sauce, White Clam Sauce

Prep Time 15

Cook Time 20

Total Time 20

Servings Servings

Calories 765

1 lb spaghetti
4 tablespoons extra-virgin olive oil
4 tablespoons unsalted butter divided
4 to 6 cloves garlic finely chopped
2 teaspoons anchovy paste
1 cup dry white wine or dry vermouth
1 cup clam juice or fish stock
2 pounds Littleneck clams 40 to 45, scrubbed or 2 cans (15 ounces) fancy whole baby clams
2 tablespoons fresh lemon juice
1 tablespoon lemon zest from 1 to 2 lemons
Salt and pepper to taste

Cook spaghetti in salted boiling water until slightly underdone (about 6 to 7 minutes). Reserve 1 cup of pasta water and then drain.
In a large skillet, heat olive oil and 2 tablespoons of butter over medium heat. Add garlic and anchovy paste, sauté until garlic is golden.
Increase heat to medium-high, add white wine and clam juice. If using fresh clams, add them now, cover and simmer for 7-10 minutes. Discard any unopened clams.
Reduce heat to low, stir in lemon juice and zest. If using canned clams, add them now. Add the cooked spaghetti, tossing it in the sauce, adding reserved pasta water if needed.
Let it simmer for 2-3 minutes, then remove from heat and stir in remaining 2 tablespoons of butter until melted. Season with salt and pepper.
Garnish with chopped parsley and serve immediately.