Clam Pasta

Adapted by Mike McCauley with ❤️.


  • 15-20 clams
  • 0.5 lb pasta
  • 3 cloves garlic
  • 0.5 tsp red pepper flakes
  • olive oil
  • 0.5-1 cup white wine
  • parsley
  • salt


  1. Soak clams in salt water, then run under cold water to remove grit.
  2. Boil water for pasta. Time pasta with clams finishing.
  3. Put olive oil in pan over medium heat.
  4. Add garlic and pepper flakes to cold oil. I like to keep garlic whole to pull it out before serving.
  5. Once garlic starts to sizzle, raise heat and add in clams. Cook for 30-60 seconds.
  6. Kill the heat, add the white wine, turn the heat back on, cover to steam clams.
  7. Depending on size of the clams, they will take a few minutes. Remove each as they fully open.
  8. Chop up clams, leaving some for garnish.
  9. Once all removed, reduce wine mixture to concentrate flavor.
  10. Move pasta to sauce when finished. Stir until combined.
  11. Once desired texture, add back in chopped clams and stir.