Introduction
Angel Hair Pasta with Clam Sauce is one of those magical dishes that combines elegant simplicity with incredible flavor. This Italian-inspired seafood pasta comes together in just about 20 minutes, making it perfect for both busy weeknights and special occasions. The delicate angel hair pasta perfectly complements the briny sweetness of clams, while garlic and white wine create a light yet satisfying sauce. I’ve perfected this recipe over years of making it, and I’m excited to share my tried-and-true method with you.
Ingredients
- 1 pound angel hair pasta
- 2 (6.5 oz) cans minced clams, with juice
- 4 tablespoons extra virgin olive oil
- 6 cloves garlic, minced
- 1/2 cup dry white wine (such as Pinot Grigio)
- 1/4 cup fresh parsley, chopped
- 1/4 teaspoon red pepper flakes (optional)
- Salt and freshly ground black pepper to taste
- 1/2 lemon, juiced
- Freshly grated Parmesan cheese for serving
Instructions
- Bring a large pot of salted water to boil for the pasta.
- While waiting for the water, heat olive oil in a large skillet over medium heat. Add minced garlic and red pepper flakes (if using) and sauté until fragrant, about 1 minute. Don’t let the garlic brown.
- Add white wine to the skillet and simmer for 2 minutes to reduce slightly.
- Pour in the clams with their juice. Simmer for 5 minutes, stirring occasionally.
- Meanwhile, cook the angel hair pasta according to package directions until al dente (usually 4-5 minutes).
- Before draining the pasta, reserve 1/2 cup of pasta cooking water.
- Add the drained pasta directly to the clam sauce, tossing to combine. If needed, add some reserved pasta water to create a silkier sauce.
- Stir in fresh parsley and lemon juice. Season with salt and pepper to taste.
Cook Time and Serving Size
Prep Time: 5 minutes
Cook Time: 15 minutes
Total Time: 20 minutes
Servings: 4-6 people
Recipe Notes
- If you can find fresh clams, use them! You’ll need about 2 pounds of fresh littleneck clams, thoroughly cleaned.
- Don’t rinse the pasta after cooking – the starch helps the sauce cling better.
- When using canned clams, always add them last to prevent them from becoming rubbery.
- The pasta cooking water is crucial – its starchiness helps create a silky sauce that perfectly coats the pasta.
- For a dairy-free version, skip the Parmesan cheese. The dish is still delicious without it.
- Store leftovers in an airtight container in the refrigerator for up to 2 days, though this dish is best enjoyed fresh.
- If the sauce seems too dry when reheating, add a splash of white wine or chicken broth.
Angel Hair Pasta with Clam Sauce
Angel Hair Pasta with Clam Sauce is one of those magical dishes that combines elegant simplicity with incredible flavor. This Italian-inspired seafood pasta comes together in just about 20 minutes, making it perfect for both busy weeknights and special occasions. The delicate angel hair pasta perfectly complements the briny sweetness of clams, while garlic and white wine create a light yet satisfying sauce.
Ingredients
- 1 pound angel hair pasta
- 2 6.5 oz cans minced clams, with juice
- 4 tablespoons extra virgin olive oil
- 6 cloves garlic minced
- 1/2 cup dry white wine such as Pinot Grigio
- 1/4 cup fresh parsley chopped
- 1/4 teaspoon red pepper flakes optional
- Salt and freshly ground black pepper to taste
- 1/2 lemon juiced
- Freshly grated Parmesan cheese for serving
Instructions
- Bring a large pot of salted water to boil for the pasta.
- While waiting for the water, heat olive oil in a large skillet over medium heat. Add minced garlic and red pepper flakes (if using) and sauté until fragrant, about 1 minute. Don't let the garlic brown.
- Add white wine to the skillet and simmer for 2 minutes to reduce slightly.
- Pour in the clams with their juice. Simmer for 5 minutes, stirring occasionally.
- Meanwhile, cook the angel hair pasta according to package directions until al dente (usually 4-5 minutes).
- Before draining the pasta, reserve 1/2 cup of pasta cooking water.
- Add the drained pasta directly to the clam sauce, tossing to combine. If needed, add some reserved pasta water to create a silkier sauce.
- Stir in fresh parsley and lemon juice. Season with salt and pepper to taste.
