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Spaghetti and Clams with Garlicky Green Sauce

Scott Phillips

Servings: 4

Vividly colored and amazingly aromatic, the sauce for this riff on linguine with clams is made by puréeing parsley and spinach with the broth left over from steaming open the clams.


  • Kosher salt
  • 24 littleneck clams, well scrubbed
  • 5 Tbs. extra-virgin olive oil
  • 1 medium shallot, finely chopped (about 1/4 cup)
  • 1/4 tsp. crushed red pepper flakes
  • 1/2 cup dry white wine
  • 2 cups packed fresh flat-leaf parsley leaves
  • 1 cup packed baby spinach
  • 3 medium cloves garlic, minced
  • 12 oz. spaghetti
  • Freshly ground black pepper

Nutritional Information

  • Calories (kcal) : 600
  • Fat Calories (kcal): 180
  • Fat (g): 20
  • Saturated Fat (g): 3
  • Polyunsaturated Fat (g): 3
  • Monounsaturated Fat (g): 13
  • Cholesterol (mg): 40
  • Sodium (mg): 920
  • Carbohydrates (g): 71
  • Fiber (g): 5
  • Protein (g): 28


  • Bring a large pot of salted water to a boil. Meanwhile, in a large bowl, cover the clams with cold water and soak for 5 minutes. Drain, then repeat until the water is clear. Drain.
  • In a 12-inch skillet, heat 2 Tbs. of the oil over medium heat. Add the shallot, pepper flakes, and a big pinch of salt. Cook, stirring, until the shallot is softened, 3 to 5 minutes. Turn the heat up to high, add the clams and wine, cover, and cook, shaking the pan once or twice, until the clams open, 5 to 8 minutes. Discard any that don’t open. Using tongs or a slotted spoon, transfer the clams to a bowl. Pour the liquid into a blender, leaving behind any sediment.
  • Wipe out the skillet. Heat 2 Tbs. of the oil in the skillet over medium heat. Add the parsley, spinach, and garlic. Cook, stirring, until wilted, about 1 minute. Transfer to the blender and purée until smooth, adding a little water if needed.
  • Cook the spaghetti according to package directions until al dente. Reserve 1/2 cup pasta water, and then drain the spaghetti well and return it to the pot. Add the green sauce and toss over low heat until well coated. Add some of the reserved pasta water, if desired, to thin the sauce. Season to taste with salt and pepper. Divide among 4 large shallow bowls, top with the clams, and drizzle with the remaining 1 Tbs. olive oil.


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Reviews (1 review)

  • SuzetteS | 07/28/2014

    I thought my kids would never eat green spaghetti, but this dish was a winner for all of us--simple, fast, and delicious! Fine Cooking almost never lets us down, and this recipe was no exception.

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