SEAFOOD LOVERS Rejoice Over This White Clam Sauce Spaghetti Recipe!

Discover the ultimate seafood pasta recipe that will make your taste buds dance! This White Clam Sauce Spaghetti Recipe is a game-changer for all seafood lovers out there. With its creamy and briny flavors, this dish is sure to become a staple in your kitchen. Follow along as we show you how to cook al dente spaghetti, prepare a flavorful white clam sauce, and combine them for a match made in heaven. Whether you’re a seafood enthusiast or just looking for a new pasta recipe to try, this video is for you! So, sit back, relax, and get ready to indulge in a culinary masterpiece.

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Recipe Ingredients:
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1 can of baby whole clams
olive oil
3 cloves garlic fresh
2tbs butter
1/4 cup white wine
1/2 pound spaghetti or linguini
Fresh chopped parsley
3 anchovy filets
S&P to taste
extra clam juice if needed
Follow the easy steps in the recipe and enjoy.
Tips : you can substitute chicken broth for whine and you can
leave out the anchovies filets or use paste if you really want it to melt away
in the recipe, but it adds a really nice seafood taste to this simple dish

Hi guys and welcome. Tonight I’m going to do something exciting and fun and easy. We’re going to do spaghetti with white clam sauce and we’re going to be using canned clams because it’s an easy recipe. We don’t have shucked clams and all that fanciness. And the decision the the main part of this dish is the love you give it and the flavor you give it. You can get the same result with canned clams, if not better than fresh. and you can have it at home whenever you like. That’s the benefit here for me and I hope for you. So, without further ado, let’s get to it. I have some garlic here chopped. That’s one of the first and main ingredients. I got the water on the boil. If we have to pause and come back, I will. Hopefully, we don’t. I won’t bore you. Okay, let’s put some oil in the pan. And this goes fairly quick in the seasoning and the sauce because it’s not crazy. Let’s get that up. Okay, it’s Saturday night. I wasn’t going to come on. I had a much bigger tadada filmed prepared for this video. But you know what? Life goes on. Dinner happens whether I’m going to film something special or not. It’s just like the pasta vizul night. I wasn’t I had something else planned for you guys. What the hell was that? Hm. I don’t know. I don’t know. a lot more uh special, but I didn’t feel great and didn’t want to go through the whole hoopla of that stage set and all of that, which is a lot of fun for me and for you, I hope. But when that doesn’t happen, if you’ve been with me a while, you know that we call this the cozy corner. The cozy corner is where the real food happens. Meaning, it’s dinner time. It’s 6:59. Hoping to have this done in under 30 minutes and me and hubby will eat. Have a glass of pina grigio. This should go quick. Like I said, the main ingredient for this dish is the love you give it. I’ve had it from New York to Florida to Rome, Italy. And you know what it’s I’ve had it low-end. I’ve had it highend. I’ve had it fresh clams. I’ve had it canned clams. And let me tell you something. Many times it’s the canned clams that I tasted and enjoyed more. There’s a place we go and I’ve shown shorts Gianis. It’s a local restaurant and I get it there and they use canned clams and it’s delicious. Delicious. And sometimes if you want they do a combination. They ask you if you want the chopped clams. You could get the uh blend of both. Okay. So, first thing is get a good olive oil. I’m using this organic. Love this. This is a terterodilisa. You can trace this back to the tree. That’s why I’m infatuated with it. I really am. I’ve said it in several videos. It has a uh barcode on it. I’m not going to get into that now cuz we’re cooking. But it’s fabulous olive oil. Very, very interesting and very good quality and not terribly expensive. Really not bad at all. That bottle’s under $20. Okay. All right. So, this is sautéing a little bit. You don’t want to let it get brown before you put the next component in. And for us, that’s going to be anchovi fillets with a little bit of their juice. Don’t go e. This is the umami to get the canned clams tasting special like restaurant quality is in the juices from the anchovi. I’m going to pull a few fillets out. And actually, guys, they disintegrate right into here. You could do it outside in the can. I’m going to put about three fillets, maybe more, maybe four. This is the jam. This is the fishiness that makes it taste as I got to work here. Okay. This is the jam that makes it taste that delicious fishiness that we all love in spaghetti with clams. Bring that down a notch. I like a little bit more than others, so I’m going to put a little bit more. I put about half the can, guys. Let me get my rag. Okay, now you just, like I said, it’s disintegrating into the garlic. [Music] You won’t even you won’t even feel it or see it. It just disintegrates. And if you wanted, you could taste it out before you added it. Then we’re going to put that. We’re Let’s Let’s do the white wine. White wine. [Applause] We didn’t use the whole thing. Okay. Now, we’re going to add the clam juices. Now, I used this baby clams, the whole can. And what I did was I drained the clams out first. You drain them. Put them aside. They go in last. They’re already cooked. And you don’t want to get them any more rubbery than they are. We are using canned clams. Okay. So, what you did is you drained all that delicious umami clam juice out and that’s what goes into the sauce. Here’s the jam. That’s the That’s the way with the wine, the garlic, the anchovies. We’re building a sauce base that’s going to be rich and delicious. Okay, let me see what else I’m missing here. Let me wipe down my counter a little bit. I don’t like mess. It got a little got a little messy. Got a little angry. My stove is crazy. She goes from hot. I hate cooking on electric, guys. I’m going to put that out there in the universe and with all of you. I hate cooking on electric. When I’m in New York, and I haven’t been all year, we got stuck here in Florida for the whole summer and winter. And that’s okay. But in New York, I have gas, and I grew up cooking on gas my whole life. So, for me, this is a struggle. And it’s hard to get these classic meals done properly when you don’t have the right equipment. I already smell the wine. It’s delicious. Okay, see I’m prepared. I like my stove clean as I go. It just makes me feel more organized. Okay, so that’s simmering down, right? What do we do so far? Let’s recap cuz it goes quick, guys. Saute some garlic and olive oil. Garlic is a preference. I like a lot. So I have about two tablespoons in there. Chopped up oil, garlic. Then we put the uh anchovies in. Paste them in. Put three, put four, whatever. Then after that, you add the white wine. Gives it more flavor. Next level, add in all of that clam juice. Okay. Now, we’re going to get that spaghetti in here because it goes fairly quick and we don’t need it to cook much. I use thin spaghetti. You can use linguini if you prefer it. Okay, let’s see. Put like a half a pound. Okay, like a half a pound of thin spaghetti. Let’s get that going in the pan. Okay, now the next thing. Let’s add the rest of the wine. Okay, no no no need to waste that. We’ll save the rest of the anchovies. We also have if you need more juice, more moisture, I always have an extra bottle of clam juice. And you also have your pasta water if you need to add. I don’t know. We won’t know until we toss it. Okay. And the other ingredient at the very end is going to be fresh parsley, chopped fresh parsley, and maybe a tab of butter to make it a little bit more luxurious and a little bit more coated. It tends to make everything come together. That little bit of extra fat flavor. For me, it’s the difference. I enjoy it. You don’t have to put it. Same thing with the wine. You don’t have to put the wine. You could be creative. You could use your pasta water. You can have a little bit of chicken broth on the side. The one I always use, you guys know the Pacific. Do I have a bottle here? Let me uh container. Let me show you. These are all good things, guys. I want you to make it and love it. I want you to stay with me and enjoy the channel and the recipes. You can use this if you didn’t want to add wine and you want it to add more flavor than the pasta water if you need to thicken at the end. Okay, these are all options. I’m a big fan of that because when it comes to the one pan pastas, that chicken broth is a lifesaver. Seriously, it adds a depth of flavor that pasta water for me just doesn’t give. It just doesn’t give. The pasta visul is so much more enriched with that. And I told you guys when I grew up, my mom didn’t add chicken broth. She had water and and that was it. Let’s take the plastic off this just in case we need it. I’m not certain, but you never know. You know what? I don’t think I’m going to need it. I really don’t. We’re only doing a half a pound. Again, guys, you would add a little bit more of everything if you were making a pounds here. It’s just Vinnie and I. So, for me, it’s a half a pound. It is what it is. I don’t have that much. I don’t think I’m going to need this, but this is bubbling along, so it can’t hurt. I got to get a knife. I need a knife. The clams are the very last thing that goes in naturally. You see them all here. It’s a nice big can. That’s plenty for a half a pound of pasta. If you were doing a full pound of pasta, I would say use two cans of clams. Okay, just double it up. Oh, see, we already got a snap of Just double it up. Okay, this is the realest you’re going to get. And it was so funny. I was watching one of the videos and they said, “Do your your videos in as live as you can, like in real time. This is as live as you’re going to get in videoing it.” And I’ve just instinctively done this from the beginning because I couldn’t do any fancier. I can’t do a lot of editing. I don’t want to is what I should say. don’t want to. I’ll try to keep it as steady and give you as much. But then we all know, you know, people some stay for three minutes, some stay for 10. I will always put the recipe in the description so that you have it in case you came and said, “All right, Jannine, I want to see your recipe. I’ll watch 3 minutes and I’ll come back. I could always print the recipe. I like what you got going on.” I hope you do. I would love for you to come back if you don’t stay the whole time because these recipes, I tell you guys, are from my heart. They’re really good. It’s what we’re actually eating in our kitchen. Okay? This is real home-cooked, real homemade recipes, handed down. Been eating this. God, I can’t even calculate how long I’ve been eating this. This is coming reducing. That’s what it’s called. It’s reducing down to a wonderful little sauce. I’m going to lower that a little bit because it doesn’t need to steam out quite as much. I need my tongs. My tongs. My tongs. I see. Now I still have to add those clams. So we It may suck up a lot of the juice. We’ll see. Let me keep the opener on the ready. We’ll keep the opener nearby just in case like emergency. and keep that there. We could always add. And we’re going to need a little pepper, salt, maybe a little extra garlic powder, a drizzle of oil if you like. Let’s get that butter out because we know we’re going to add some of that umami. I know. I like that. I’ve made this so many times. Alexa, set timer for 3 minutes. 3 minutes. All right, I’m not going to keep you. We’ll cut and we’ll come back when this pasta is ready to add to the pan. Okay, guys. We’re back and the pasta is ready to go in. The clams are ready to go in. The sauce is there. Going to put the clams back in with their juice. Get that going. Okay, we’re going to have to add a little bit of pasta water because I see it needs it. one. Let’s get some of that starch. Help that sauce develop to the end. We got the butter out. Now, there’s a debate. I’m going to finish. Maybe not on camera, but I like cheese pecarino on my uh pasta with seafood. Whether it be shrimp marinara or spaghetti with clams. I like cheese. That’s a preference. You don’t have to. It’s not in the traditional dish, I believe. You know, Italy has that thing. No, no cheese on the seafood. It’s a preference. This got a little bit thicker nicely. And the clams are in here. I’m going to amp it up. Looking good. Let’s get that pasta in. We’ll add some of the uh butter. Got more than I can handle here. Let’s get this a little bit closer. Don’t worry. Bring it right in with the water. It’s just going to enhance the sauce. No worries. That’s what I love about one pan pastas. Look at this, guys. Simple, easy, breezy. No fuss, no mus. Okay, that’s that. Turn that off. Put that here. Turn this off. Toss and toss. Now I don’t have a handle pan, but now normally you would toss to get all this beautiful juices going. Now I’m going to add that tab of butter in to end with the parsley because I think it needs it and I like it. Put one a little bit more. Put that over here. Toss it some more. See if you guys can see that. I don’t want to burn myself. And we’re just tossing it, emulsifying the sauce. Okay. If you don’t have the shrimp like me and you can’t toss flipping the pan, you just do this. Okay. Okay. Get that fresh parsley in. Let me rinse my hand off. Okay, it’s looking good, guys. Spaghetti and clams with white clam sauce at home. Just as good as any restaurant. I promise you. I’m going to plate it and you’re going to say, “Yep, she’s right.” And I like the cheese on mine, too. Let’s get a plate. Here it is, guys. And I’m going to put some cheese on it. Let’s get some cheese on there. Hang out. Give me a second. Forgive the cinematography. That’s terrible tonight. But I wanted to get this recipe to you. I wanted to share it and show you so you could see it. Put a little pepper on there. And this is a wrap. Okay. Spaghetti with clams at home. Just as good as any restaurant. I promise you, you will love it. Doctor it up. Flavor it up. Delish. See you in the next one, guys. See you in the next one.