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Spaghetti in Clam Sauce.jpg

I love spaghetti in clam sauce!  Especially white clam sauce (this recipe comes out a little pink with the addition of the red finger chili pepper). When I discovered Capello's spaghetti, it meant I could once again eat it with abandon.  Although I often use hearts of palm pasta as a substitute in recipes and certainly you could use it here, I really like the almond pasta with this sauce.

If you are a purist, you would not put cheese on this dish.  But I like it, so I do it. Sometimes.


Serves 2.


  • 1 box Capello's spaghetti (follow instructions on box for cooking)

  • 1/4 cup extra-virgin olive oil

  • 1 shallots, thinly sliced

  • 3 - 4 cloves garlic, finely chopped

  • 2 1/2 pounds Manila or Little Neck clams, scrubbed clean

  • 1/4 cup fresh parsley, chopped

  • 1tsp dried oregano (I like to crush oregano buds from Burlap & Barrel) or a bit more fresh oregano chopped

  • 1 red finger pepper, seeds removed (or not) finely diced

  • 1/4 cup dry white wine or dry vermouth

  • 1 bottle clam juice

  • 1 tablespoon butter, diced into small cubes

  • Sea salt and freshly ground black pepper

  • 1 lemon, zested, for garnish

  • parmesan cheese for garnish (optional)

Start to boil large pot of water according to instructions.  Add a large pinch of Maldon (sea) salt to water.

Heat the olive oil in a large sauté pan. When almost smoking, add shallots and holland pepper. Sauté until soft and translucent, about 3 to 4 minutes. Add garlic and oregano and cook for another minute. Add wine and clam juice and bring to boil. Add clams. Cover pan. Lower heat to simmer and cook for 6 to 8 minutes or until most clams have opened.  

Remove clams from pan and set aside.


Add 2 tablespoons chopped parsley. Whisk in butter to thicken sauce slightly.

​The almond pasta cooks very quickly.  Cook for 75 seconds.  Drain and rinse.

Add pasta to sauce and toss. 

To serve, place pasta in bowl, arrange clams around it.  Add any remaining sauce in pan to bowls

Zest lemon over the dish, being carefull not to zest the white part of the lemon, which is bitter. Garnish with remaining parsley. Serve immediately.

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