Spaghetti with Clams and Breadcrumbs Recipe
This easy weeknight Spaghetti with Clams is made with a quick and easy canned clam sauce and a lemony breadcrumb topping for a tasty pasta night dinner on the table in under 20 minutes!
Equipment
- large, deep saute pan
- stockpot
- tongs or spider
Ingredients
- 1 lb Spaghetti
- 2 tablespoon extra virgin olive oil
- 3 Scallions, thinly sliced (aka green onions)
- 6 cloves garlic, thinly sliced
- 1 teaspoon crushed red pepper flakes, or to taste
- ½ cup Dry white wine, such as Sauvignon Blanc or Pinot Grigio
- 2 6.5 oz cans minced or chopped clams in juice (drained and juices reserved)
- 1 8 oz bottle of clam juice
- ¼ cup finely chopped fresh parsley
- ½ teaspoon kosher salt, or more to taste
- freshly ground black pepper to taste
- The zest of ½ lemon
- 2 tablespoon fresh squeezed lemon juice
- 6 tablespoon butter, divided (see recipe)
- ½ cup unseasoned Panko breadcrumbs
Instructions
- Heat 2 tablespoon butter (reserve remaining butter for pasta) in a medium nonstick skillet until melted. Add panko breadcrumbs and lemon zest, and cook, stirring frequently, until breadcrumbs are toasted, 4-5 minutes. Once toasted, immediately remove to a bowl and set aside to cool. 2. Bring a large pot of salted water (like the sea) to a boil. Add spaghetti and cook until just shy of al dente, according to package directions. 3. While the pasta cooks, heat olive oil over medium heat in a large deep skillet (large enough to hold the pasta). 4. Add sliced garlic, scallions, and red pepper flakes. 5. Cook, stirring occasionally for 2 minutes, until fragrant. 6. Add white wine and clam juice to the pot with the garlic, scallions and red pepper flakes, and simmer 4-5 minutes over medium low heat, until slightly reduced. 7. Add drained clams, salt and pepper, and cooked drained pasta, and toss to coat. 8. Turn off heat and stir in the remaining butter, lemon juice, and parsley. Serve with breadcrumb topping and a drizzle of olive oil and more fresh parsley, if desired.