Preparation info
  • Serves


    • Difficulty


    • Ready in

      40 min

Appears in
Pescan: A Feel Good Cookbook

By Abbie Cornish and Jacqueline King Schiller

Published 2019

  • About

This is one of the great Italian dishes, but few restaurants do it justice. That’s why spaghetti and clams are best eaten at home! This recipe is very easy to make, and the final dish is gorgeous. It’s as perfect for a weeknight meal as it is for a fancy dinner party. The fresh clams and brothy sauce are a treat.



Rinse the clams well under cool tap water, then place them in a bowl of cool water to soak for 20 minutes. When you remove the clams from the water, lift them out instead of pouring them into a strainer, allowing any sand to settle to the bottom of the bowl. Use a firm brush or steel wool to brush off any additional sand or barnacles, if necessary. Rinse the clams again and set aside.