Spaghetti with Clam Sauce

Spaghetti with Clam Sauce

Chef John

"This pasta dish is always a best-seller at Italian restaurants, but very few people try to make it at home. The sauce only takes about 10 minutes to put together. By then your pasta will be cooked and you'll be ready to enjoy this classic dish."
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Ingredients

35 m servings 667 cals
Serving size has been adjusted!
Original recipe yields 6 servings

Nutrition

  • Calories:
  • 667 kcal
  • 33%
  • Fat:
  • 33.5 g
  • 51%
  • Carbs:
  • 63.3g
  • 20%
  • Protein:
  • 27.4 g
  • 55%
  • Cholesterol:
  • 182 mg
  • 61%
  • Sodium:
  • 192 mg
  • 8%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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Directions

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  1. Bring a large pot of lightly salted water to a boil. Cook spaghetti in the boiling water, stirring occasionally, until cooked through but firm to the bite, about 12 minutes. Drain.
  2. Combine cream, clams with juice, garlic, and anchovies in a large pot over medium heat; bring to a simmer and remove from heat. Add red pepper flakes and stir.
  3. Beat egg yolk in a small bowl. Add one spoonful hot cream mixture to egg and stir. Repeat twice. Pour egg yolk mixture into cream mixture and stir.
  4. Add cooked spaghetti to the cream mixture; stir to coat the pasta, cover the pot, and let sit until flavors combine and pasta soaks up some of the sauce, about 5 minutes. Sprinkle Parmesan cheese over the top and season with salt. Ladle pasta into bowls; top with croutons and basil.

Footnotes

  • Cook's Note:
  • You can substitute linguine or fettuccine for the spaghetti.

Reviews

Read all reviews 9
  1. 13 Ratings

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Most helpful positive review

Simple and impressive. This is so delicious, it will go into my rotation as a budget friendly family favorite. Lovely enough for company dinner too. Assemble ingredients early in the day for a q...

Most helpful critical review

If I make this again, I would thicken the Cream first. It was way to watery/soupy. The flavour was good though.

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Simple and impressive. This is so delicious, it will go into my rotation as a budget friendly family favorite. Lovely enough for company dinner too. Assemble ingredients early in the day for a q...

This recipe really brings out the flavor of the clam and makes a great sauce. We served the sauce over whole wheat pasta, which complimented the earthy flavor in the clams and anchovies. We did ...

Great recipe! I didn't have any cream so I just left it out. It still had a nice creamy texture with the egg yolk. I used calamari instead of clams because that's what I had on hand. I look forw...

Fantastic! I used linguini pasta & added sliced portobello mushrooms. Family loved it!

new favorite

I'll probably leave the anchovies out next time. Good recipe though.

If I make this again, I would thicken the Cream first. It was way to watery/soupy. The flavour was good though.

Delicious ! Followed exactly ! My honey added extra croutons to his, because he loves texture. It was a great change to the butter and white wine clam sauce. Creamy, thick, stick to your ribs go...

Sometimes you get GREAT; Sometimes you get AWESOME and Sometimes you get SLAM OFF THE HOOK!! That is exactly what this meal is: SLAM OFF THE HOOK!!! This is truly gourmet. I would put Chef Joh...

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