Spaghetti with Clam Sauce from Old Spaghetti Factory features tender pasta tossed in a savory garlic and white wine clam sauce, garnished with fresh parsley and tender clams, delivering a rich, briny flavor and a satisfying, silky texture.
Equipments
- Large pot
- Large skillet or sauté pan
- Colander
- Wooden spoon
- Chef’s knife
- Cutting board
- Measuring cups
- Measuring spoons
- Ladle
- Tongs
- Serving bowl
Ingredients
- 1 lb (450g) spaghetti
- 3 tablespoons olive oil
- 4 cloves garlic
- 1/2 teaspoon red pepper flakes
- 1 cup dry white wine
- 2 lbs (900g) fresh clams or 2 (10 oz/280g) cans chopped clams
- 1/2 cup clam juice (if using canned clams)
- 2 tablespoons unsalted butter
- 1/4 cup fresh parsley
- Salt
- Black pepper
- Lemon wedges (for serving)
Using fresh clams will provide the most authentic flavor and texture, but canned chopped clams are a convenient alternative that still deliver the briny taste essential to the dish. Fresh garlic and quality olive oil are key to achieving the rich, savory base of the sauce, so avoid pre-minced garlic for the best results. Dry white wine not only enhances the sauce's flavor but also helps to balance the clam's natural saltiness, so opt for a crisp variety like Sauvignon Blanc or Pinot Grigio. When using canned clams, adding clam juice is important to maintain the desired depth and brininess of the sauce. Your careful selection of these ingredients ensures that your Spaghetti with Clam Sauce from Old Spaghetti Factory copycat menu will capture the signature silky texture and robust taste.
Instructions
- Instructions:
- Bring a large pot of salted water to a boil.
- Cook spaghetti according to package instructions; drain and set aside.
- Heat olive oil in a large skillet over medium heat.
- Add minced garlic and red pepper flakes; sauté until fragrant (about 1 minute).
- Pour in white wine; bring to a simmer.
- (If using fresh clams) Add clams to the skillet; cover and cook until clams open (about 5–7 minutes). Discard any unopened clams.
- (If using canned clams) Add chopped clams and reserved clam juice to the skillet; simmer for 2–3 minutes.
- Stir in unsalted butter until melted and combined.
- Add cooked spaghetti to the skillet; toss with tongs to coat in sauce.
- Season with salt and black pepper to taste.
- Sprinkle with chopped fresh parsley.
- Transfer to a serving bowl.
- Serve with lemon wedges on the side.
Substitution
Spaghetti with Clam Sauce from Old Spaghetti Factory copycat menu uses fresh clams to create a flavorful, aromatic sauce enhanced by garlic, white wine, and a touch of red pepper flakes. If fresh clams are unavailable, canned chopped clams paired with clam juice provide a convenient and tasty alternative without sacrificing the dish's signature briny taste. You can substitute the white wine with dry vermouth or a non-alcoholic chicken broth for a different yet complementary flavor profile. Use unsalted butter to better control salt levels and adjust seasoning according to your taste preferences. A squeeze of fresh lemon juice at the end brightens the sauce and balances the richness perfectly.
Tips
Ensure you salt the pasta water generously to enhance the flavor of the spaghetti as it cooks. When sauteing garlic and red pepper flakes, keep the heat moderate to avoid burning and bitterness. If using fresh clams, discard any that do not open after cooking to avoid food safety risks. Tossing the pasta directly in the clam sauce with butter helps the sauce cling better and enriches the overall texture of your dish.
Nutritions
Spaghetti with Clam Sauce is a balanced meal providing carbohydrates from the spaghetti and protein from the fresh clams, which also supply essential minerals like zinc and iron. Olive oil and butter contribute heart-healthy fats and enhance the absorption of fat-soluble vitamins found in parsley and garlic. The addition of garlic offers antioxidants and anti-inflammatory compounds, while fresh parsley provides vitamins A, C, and K, boosting immune support. Your plate delivers a nutritious mix of macronutrients and micronutrients supporting overall health and vitality.
Storage
Store leftover Spaghetti with Clam Sauce in an airtight container and refrigerate for up to 2 days to maintain freshness and flavor. Ensure the sauce and pasta are cooled to room temperature before sealing to prevent excess moisture buildup. Reheat gently on the stove with a splash of white wine or clam juice to preserve the silky texture and enhance your seafood flavor experience.
Variation or Alternatives
You can substitute spaghetti with linguine or fettuccine to better capture the clam sauce's briny richness. For a creamier texture, incorporate a splash of heavy cream or half-and-half during the sauce simmering step. Fresh herbs like basil or oregano may replace parsley for a different aromatic profile, while adding a pinch of smoked paprika can deepen the flavor complexity. Using clam stock instead of white wine enhances the seafood essence and intensifies the overall taste.
Allergies
Your meal contains shellfish from fresh or canned clams, which is a common allergen that may trigger severe reactions in sensitive individuals. Garlic and butter also pose allergy risks for some people, particularly those with dairy or garlic intolerance. It's essential to check all ingredients carefully and consult with restaurant staff if you have known food allergies.
Why this recipe?
Spaghetti with Clam Sauce from Old Spaghetti Factory combines fresh clams, perfectly cooked pasta, and a savory garlic-white wine sauce that bursts with coastal flavors. The dish offers a balanced texture contrast between tender clams and al dente spaghetti, enhancing every bite. In your kitchen, recreating this iconic recipe allows you to control ingredient quality and customize the seasoning to your preference. Making a copycat version is worth the effort for an authentic taste of this beloved classic that consistently delights seafood pasta enthusiasts.