top of page


If you’re not able to travel to Italy right now, you should at least enjoy some regional classic Italian food. Spaghetti with White Clam sauce is an Italian favorite and certainly a favorite of most people.

Sardinia (Sardegna) is a large Italian island in the Mediterranean Sea with miles of beautiful coastline, beaches and mountainous landscape. An interesting fact to take note of: Sardinia shares with the Japanese island of Okinawa the highest rate of centenarians in the world. That fact, the cuisine and the beauty of this island may convince you to move to Sardinia, or at least visit. In the meantime, try this dish. A simple, flavorful and creative way to serve clams, either with spaghetti or just in a broth with a crusty rustic Italian bread.

Tutti mangiamo e si divertono!

Ingredients: for 2-3 people:

2 dozen little neck clams – wash well

½ lb of thin spaghetti (I use Barilla)

Olive oil – 3 tablespoons

Butter – unsalted – 1 tablespoon

Garlic- 4-5 cloves, sliced

Scallions – handful, cut small

Olives – assorted, prefer green with pimentos – about 20 sliced

Capers – can eliminate if you don’t like

Parsley – handful chopped

Salt & Red pepper flakes to taste

Dijon mustard – ½ teaspoon

Dry white wine – ¼ cup


1. Saute garlic, scallions in olive oil

2. Add salt, red pepper flakes, Dijon mustard and butter

3. Add olives and capers

4. Add the clams, cover, cook on medium heat for about 10 minutes till clams open

5. Boil water for pasta. Cook the pasta al dente.

6. Strain the pasta, pour back in pot.

7. Add the sauce to the spaghetti (leave small amount to top each plate,) stir well

8. Plate the dishes with spaghetti and place the clams in the shell on top. Top with some of the sauce. I like to use an extra large pasta dish, preferably white which enhances the presentation

9. Garnish with chopped fresh parsley

1 Comment

Rated 0 out of 5 stars.
No ratings yet

Add a rating
janet vitiello
janet vitiello
Feb 17
Rated 5 out of 5 stars.

A twist from the standard spaghetti with white clam sauce. Come on, try it!

You Might Also Like:
bottom of page