How To Make Spaghetti With Clams And Green Olives

Brine on with this twist on a classic pasta

This classic combination (clams + pasta) is traditionally made with linguine, but spaghetti works just as well. When the clams open up and release their juices, a sweet-and-savory sauce is made when combined with white wine, garlic and crushed red pepper. Green olives give the dish an extra shot of brininess.

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Recipe from the Tasting Table Test Kitchen

Spaghetti With Clams And Green Olives
5 from 1 ratings
Learn how to make spaghetti with clams and green olives.
Prep Time
Cook Time
to 8 servings
Total time: 45 minutes
  • ¼ cup extra-virgin olive oil
  • 3 large garlic cloves, very thinly sliced
  • ¼ teaspoon crushed red pepper flakes
  • 2 cups dry white wine
  • 4 pounds clams, scrubbed clean
  • 1 pound spaghetti or linguine
  • 2 cups green olives (such as Cerignola or Castelvetrano), pitted and roughly chopped
  • Salt and freshly ground pepper, to taste
  • 3 tablespoons flat-leaf parsley
  • Zest of 1 lemon
  1. In a large saute pan over medium heat, warm the olive oil. When the oil is hot, add the garlic and saute until just fragrant, 1 to 2 minutes. Add the red pepper flakes and wine. Increase the heat to medium-high and cook until the wine has reduced by half, 4 to 5 minutes. Add the clams; cover and cook until the clams just begin to open up, 8 minutes. Discard any clams that do not open.
  2. Meanwhile, bring a large pot of salted water to a boil. Add the pasta and cook until al dente, 8 minutes. Drain the pasta, reserving ¼ cup of its cooking liquid.
  3. Add the pasta and olives to the clams and toss until the pasta is well coated, 2 to 3 minutes. Add a ¼ cup of the cooking liquid if the sauce looks dry. Season with salt and pepper. Sprinkle with parsley and lemon zest before serving.
Calories per Serving 565
Total Fat 14.5 g
Saturated Fat 2.1 g
Trans Fat 0.0 g
Cholesterol 68.0 mg
Total Carbohydrates 55.3 g
Dietary Fiber 3.4 g
Total Sugars 2.5 g
Sodium 1,837.8 mg
Protein 41.4 g
The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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