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Spaghetti with clams

Savory recipes Spring Summer Fall Winter Under 30 minutes Easy Poêle
Prep time
10 minutes
Cooking time
10 minutes
4 people


The clams:

  1. Wash the clams thoroughly with plenty of water.
  2. Cook in a covered frying pan with a drizzle of olive oil until the shells open.
  3. Remove and set aside the clams.
  4. Strain the cooking liquid through a fine sieve.
  5. Peel, chop, and sweat the shallots, then add the minced garlic and a bay leaf.
  6. Deglaze with white wine, reduce until dry, then drench with the sauce from the clams.
  7. Reduce and season as needed.


The spaghetti:

  1. Bring a large pot of water to a boil.
  2. Cook the spaghetti for only half its usual cooking time, then use a skimmer to add it to the cooking liquid from the clams.
  3. Add the parsley leaves, then cover them with a little water from the pot used to cook the spaghetti.
  4. Add the clams and cook for one minute to incorporate them into the spaghetti.
  5. Serve immediately.


  • 1 kg (2.2 lbs) clams
  • 300 g (10.6 oz) spaghetti
  • 100 g (1 cup) Parmesan cheese
  • 1 shallot
  • 10 cl (2/5 cup) white wine
  • 1 bunch of parsley
  • 2 cloves of garlic
  • 8 tbsp olive oil
  • Fleur de sel


Fry pan

Fry pan

The benefits of cooking with a frying pan

With its round and shallow shape, this versatile utensil allows you to cook to your taste a variety of foods, from steaks to whole fish, burgers, meatballs, and all sorts of sauteed vegetables, pasta or cereals.


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