Nothing beats going home to New Brunswick for me: the salty air, the sound of seagulls overhead and, best of all, the seafood. On my last visit to see my parents, my mom handed me a can of East Coast bar clams to bring with me back to Ontario.
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Recipe: Sarah Michelle Gellar’s
Ever since I was a kid, one of my all-time favourite pasta dishes is spaghetti alle vongole. It’s dead simple, garlicky and briny in the best way. But I had never attempted to make this restaurant-only dish. But armed with my mom’s canned bar clams, I felt like I could do it. I made it with gluten-free spaghetti noodles (try Felicia’s Brown Rice & Spirulina Spaghetti) and let those East-Coast flavours take centre stage.
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My super easy clam spaghetti recipe: Just four steps!
Makes 4 servings.
Ingredients
- ½ tsp salt, plus more to taste
- 250 g dry spaghetti (try Felicia Brown Rice & Spirulina Spaghetti)
- 2 tbsp extra-virgin olive oil, divided
- 2 tbsp salted butter
- 4 large cloves garlic, finely chopped
- ⅓ cup finely chopped shallots
- 1 (142 g) can of clams in clam juice
- ⅓ cup finely chopped parsley, and some to taste
- Freshly ground black pepper to taste
- 2 tbsp lemon juice
- 1 lemon to cut into slices
- Big pinch red pepper flakes
Here’s how to put more fish on your dish for nutritious noshing.
Instructions
- Over high heat, bring a large pot of water with a pinch of salt to a boil. Add spaghetti and cook following package instructions for al dente (cooked but firm). Drain and rinse pasta, and then toss with a drizzle of olive oil.
- Over medium heat, warm a large skillet. Add butter to melt. Add the garlic and shallots, cook until fragrant, about 2 minutes, being careful not to brown them.
- Pour in the clams with the juice, letting the mixture simmer gently over medium heat for 3 to 4 minutes. Stir in the parsley, salt, pepper, lemon juice and red pepper flakes. Now the cooked spaghetti and toss using tongs until every pasta is coated. Taste and season as needed.
- Divide pasta among 4 bowls, topping with parsley and/or lemon slice. Serve and enjoy
Nutrients per serving: 389 calories, 14 g fat, 51 g carbohydrates (1 g sugar, 7 g fibre), and 12 g protein.