White Wine and Garlic Clam Pasta Recipe – Australian Special
White Wine and Garlic Clam Pasta is a stunning dish perfect for those who love seafood simplicity and elegant flavors. Fresh clams are steamed in a fragrant bath of garlic and dry white wine, creating a delicate sauce that clings beautifully to strands of linguine or spaghetti. A touch of red pepper flakes adds gentle warmth, fresh parsley brings herbal brightness, and a squeeze of lemon lifts the whole meal. Whether for a special dinner or a luxurious weeknight treat, this pasta delivers comfort and class in equal measure.
- Prep Time20 min
- Cook Time20 min
- Total Time40 min
White Wine and Garlic Clam Pasta Ingredients:
- 1 lb (450g) fresh clams, scrubbed and cleaned
- 12 oz (340g) pasta (spaghetti or linguine work well)
- 3 tbsp olive oil
- 4 cloves garlic, thinly sliced
- 1/2 cup white wine (dry white wine like Sauvignon Blanc or Pinot Grigio)
- 1/2 tsp red pepper flakes (optional, for a bit of heat)
- 1/4 cup fresh parsley, chopped
- 1 lemon, cut into wedges
- Salt and black pepper, to taste
- Grated Parmesan cheese (optional, for serving)
How to make White Wine and Garlic Clam Pasta:
Prep the Clams: If the clams are not already cleaned, scrub them under cold running water. Soak them in a bowl of cold water with a bit of salt for about 20 minutes to help them release any sand. Rinse them again before co
Cook the Pasta: Bring a large pot of salted water to a boil. Cook the pasta according to the package instructions until al dente. Reserve about 1 cup of pasta cooking water, then drain the pasta and set it aside.
Cook the Garlic: While the pasta is cooking, heat the olive oil in a large skillet or pan over medium heat. Add the sliced garlic and cook for 1-2 minutes, or until fragrant and lightly golden. Be careful not to burn the garlic.
Add the Clams: Increase the heat to medium-high and add the clams to the skillet. Stir them around to coat with the garlic and oil.
Deglaze with Wine: Pour in the white wine and add the red pepper flakes if using. Stir and cook for about 2-3 minutes, or until the wine is slightly reduced and the clams begin to open. Discard any clams that do not open.
Combine Pasta and Clams: Add the drained pasta to the skillet. Toss gently to combine and coat the pasta with the garlic, clams, and wine. If the pasta seems dry, add a bit of the reserved pasta cooking water to loosen it up.
Season and Garnish: Season with salt and black pepper to taste. Stir in the chopped parsley.
Serve: Transfer the pasta to serving plates or bowls. Serve with lemon wedges on the side for squeezing over the pasta, and sprinkle with grated Parmesan cheese if desired.
Recipe Notes:
Use fresh, well-cleaned clams; soak them beforehand to remove sand for a cleaner, more pleasant dish.
Cook the pasta al dente so it holds up well when tossed with the sauce.
Be careful not to burn the garlic—just cook until fragrant and lightly golden for best flavor without bitterness.
If the pasta seems dry, use reserved pasta cooking water to loosen the sauce and help it cling.
Adjust spice level: more or fewer red pepper flakes depending on your heat preference, or omit if you want a milder version.
