• 3 Lbs Clams Such as Little Neck clams, cleaned and rinsed
  • 1 Pound Spaghetti
  • 4 Tbsp Unsalted Butter
  • 2 Tbsp Unsalted Butter
  • 2 Tbsp Extra-Virgin Olive Oil
  • 5 Cloves Garlic Thinly sliced
  • 1 Cup Dry White Wine
  • 1/4 Cup Flat Leaf Italian Parsley Finely chopped
  • Kosher Salt and Freshly Ground Black Pepper To taste
  • Red Pepper Flakes To taste


In a large, high-sided sauté pan, heat 2 tablespoons butter and olive oil over medium-low heat. Add garlic and a pinch of red pepper flakes and sauté until garlic is fragrant. (Do not let the garlic brown!!) Add clams and white wine and bring to a simmer over medium-high. Cover and steam until all the clams open, about 5 minutes, depending on size of clams. Remove from heat. (Discard any cracked clams or ones that won’t open.) 

Meanwhile, bring a large pot of heavily salted water to a boil. Cook pasta until very al dente, or 1 minute less than package instructions. Using tongs, add pasta to clam sauce and cook for 1 more minute. Add a ladle of pasta water as needed. Remove from heat and add half of the parsley. Season to taste with salt and pepper. Serve pasta with clams on top. Garnish with more parsley and a drizzle of good olive oil. 

Tip: To clean your clams, let them soak in cold water for 30 minutes. Then rinse and scrub each clam, and rinse again! Store your cleaned clams in a bowl set over another bowl with ice and then keep in refrigerator until ready to use.