Spaghetti With Clams Recipe From Chef Chad Colby

Spaghetti with Clams

Colby became a chef because of a soccer injury. While on the mend, the executive chef of Chi Spacca turned to the Food Network for entertainment, tuning in to watch Mario Batali in action. "Back then," he recalls, "it was like going to culinary school."

Spaghetti With Clams
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Chi Spacca chef Chad Colby's spaghetti with clams
Prep Time
Cook Time
generous servings
Total time: 45 minutes
  • Fresh clams, 2 pounds (preferably Manila clams)
  • Good-quality extra-virgin olive oil, 2 tablespoons
  • Garlic cloves, 6 medium (thinly sliced)
  • Whole dried chile, 1
  • Kosher salt, 1 tablespoon plus ½ teaspoon
  • Dry white wine, 1 cup
  • Dry spaghetti, 8 ounces
  • Fresh oregano sprigs, 4 (leaves picked from the stem and roughly chopped; about 1 tablespoon of roughly chopped leaves)
  1. In a large bowl of cold water, add the: Clams Let the clams soak for 20 minutes. Use a soft-bristled brush or rough-textured clean kitchen sponge to scrub the clams. Place the clams in a colander and rinse under cold running water. Set aside. While the clams soak, fill a large pot with cold water and bring to a boil over high heat.
  2. In a large skillet set over medium-high heat, add: 1 tablespoon extra-virgin olive oil Sliced garlic Dried chile Cook, stirring often, until the garlic is golden, about 30 seconds. Season the garlic with: ½ teaspoon kosher salt Add the: Scrubbed clams Dry white wine Cook until the clams open, 3 to 4 minutes. Turn off the heat and use the slotted spoon to transfer the clams to a large bowl.
  3. Once the pot of water is boiling, add the: Remaining 1 tablespoon kosher salt Dry spaghetti Cook the spaghetti for 3 minutes less than the recommended al dente cooking time (for example, 6 minutes for pasta that cooks to al dente in 9 minutes). Set ½ cup of the pasta cooking water aside, then drain the spaghetti into a clean colander. Transfer the spaghetti to the skillet with the white wine sauce.
  4. Cook the spaghetti in the sauce over medium-high heat, stirring often, until the broth absorbs into the noodles and the spaghetti is al dente, 3 to 4 minutes (add a little of the reserved pasta cooking water if needed). Turn off the heat, and to the skillet, add the: Cooked clams Oregano leaves Remaining 1 tablespoon extra-virgin olive oil Divide the spaghetti and clams into 2 bowls and serve with an extra bowl on the side for the clam shells.
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