Zelli Spaghetti and Clams
June 01 2025 – Mitchell Owen
Spaghetti and clams is the perfect summer dish—light, fresh, and full of coastal flavor. The briny sweetness of the clams pairs beautifully with garlic, olive oil, and a splash of white wine, all tossed with perfectly with our spaghetti. It’s quick to make, doesn’t weigh you down, and brings a taste of the sea to your table—just right for warm evenings and outdoor meals.
Spaghetti and Clams
Mitchell Owen
2-3
30 minutes
30 minutes
Italian
Pasta
Spaghetti and clams is the perfect summer dish—light, fresh, and full of coastal flavor. The briny sweetness of the clams pairs beautifully with garlic, olive oil, and a splash of white wine, all tossed with perfectly al dente pasta. It’s quick to make, doesn’t weigh you down, and brings a taste of the sea to your table—just right for warm evenings and outdoor meals.
Ingredients
- 1 lb littleneck clams, scrubbed and rinsed
- 4-5 Nests of Zelli Spaghetti
- Extra Virgin Olive Oil - around 2 tbsps
- 1 small fennel bulb, thinly sliced (reserve fronds for garnish
- 2 cloves garlic, thinly sliced
- 1 Fresno chili, thinly sliced (seeds removed for less heat, if desired)
- ½ cup dry white wine
- Salt, to taste
- Freshly ground black pepper
- ¼ cup chopped fresh parsley
- 1 Lemon
Directions
Prep the clams:
Scrub the clams under cold water and discard any with cracked shells or that don’t close when tapped.Bring a large pot of water to a boil. Salt the water heavily.
Sauté the aromatics:
Heat the olive oil in a large skillet over medium heat. Add the sliced fennel and sauté for 3–4 minutes until beginning to soften. Stir in the garlic and Fresno chili and cook for another 1–2 minutes until fragrant.Steam the clams:
Add the white wine to the pan and bring to a simmer. Add the clams, cover the pan, and steam for 5–7 minutes, or until all clams have opened. Discard any that remain closed.If using fresh spaghetti, boil your pasta when the clams begin to open. If using our dry spaghetti, begin to boil your pasta when you put the clams in to allow time for the spaghetti to cook.
Remove Clams:
Remove clams from pan into a separate bowl. I like to remove a little bit of the juices before adding the spaghetti. Feel free to leave the juices of the clams if you prefer to!Combine the Spaghetti and Clams!
Add the spaghetti to the pan. Add a ¼ cup to a ½ cup of the pasta water. Add in the reserved juices starting with a ¼ cup.
Toss the spaghetti with the pasta water and the sautéed veggies. Squeeze the whole lemon. Then add the clams back in. Toss the spaghetti and clams. Add a ¼ cup more of the reserved juices or pasta water if needed.Plate and enjoy!
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