How to Make Spaghetti with Clams and Green Olives | Tasting Table
Prep Time:
20 minutes
Cook Time:
25 minutes
Servings:
6 to 8 servings
Ingredients
  • 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
Directions
  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.