Classic Clam Spaghetti
Toasted Garlic Breadcrumbs

A summery coastal pasta featuring sweet fresh clams, garlic-infused olive oil, and golden toasted breadcrumbs for an incredible textural contrast.

Ingredients

• 400 g spaghetti
• 1 kg fresh clams
• 100 ml white wine
• 4 cloves garlic
• 2 stalks chive roots
• 3 pieces dried chili peppers
• 1 handful flat-leaf parsley
• 30 g bread crumbs
• to taste salt
• to taste olive oil

Instructions

1. 1Wash the clams

   

   Place the clams in a bowl of cold water and wash them by hand, rubbing them together to clean off any surface dirt and sand.

   Tip: Make sure to agitate the clams back and forth until the water is clear.
2. 2Prepare the aromatics

   

   Heat a metal pan and pour in olive oil, followed by chive roots, garlic slices, and dried chili peppers to build the base flavor.

   Tip: Heat the pan properly before adding the oil to prevent sticking.
3. 3Add the clams

   

   Add the freshly cleaned clams directly into the pan containing the fragrant oil and aromatics, then toss them together.

   Tip: Toss gently to coat the clams evenly in the seasoned oil.
4. 4Pour white wine

   

   Pour 100 milliliters of white wine directly over the clams in the pan, then cover with a lid to simmer.

   Tip: Simmer on medium-high heat for about 2 minutes until all the shells open.
5. 5Strain the cooked clams

   

   Pour the cooked clams through a metal sieve placed over a bowl to strain them while reserving the flavorful liquid broth.

   Tip: Keep the concentrated clam broth secure as it forms the base for cooking the pasta.
6. 6Extract the clam meat

   

   Use a small spoon to carefully scoop out all the clam meat from the opened shells to capture and retain the full umami flavor.

   Tip: Retain the empty shells as they will be boiled again to extract a second batch of broth.
7. 7Boil Clam Shells for Second Broth

   

   Place the cleaned empty clam shells back into the pot, add plenty of water, and boil on high heat for about 10 minutes to extract residual flavor and create a lighter secondary clam broth.

   Tip: Using the empty shells creates a richer, more authentic seafood stock without needing pre-made broths.
8. 8Add Spaghetti and First Broth

   

   Put the dry spaghetti noodles directly into the wide pan, then pour in the first batch of concentrated clam broth to begin cooking the pasta.

   Tip: Cooking pasta directly in the broth rather than boiling water allows the noodles to absorb all the rich umami flavor.
9. 9Gradually Add Second Broth

   

   Cook the spaghetti on medium-high heat while gradually ladling in the second batch of boiled clam broth, allowing the pasta to slowly absorb the liquid.

   Tip: Add the broth in increments, similar to making risotto, to ensure the noodles cook evenly to an al dente state.
10. 10Return Clam Meat to Pasta

    

    Add the freshly cleaned clam meat back into the pan with the al dente spaghetti once the pasta has absorbed most of the liquid.

    Tip: Add the clam meat near the end of cooking to keep it tender and prevent it from becoming rubbery.
11. 11Emulsify with Parsley and Olive Oil

    

    Add a large handful of chopped flat-leaf parsley and a generous amount of olive oil to the pan, tossing vigorously to emulsify the oil and pasta broth into a creamy sauce without using any cream.

    Tip: Vigorous tossing helps the olive oil and starchy cooking liquid bond into a glossy, cohesive emulsion.

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