This Garlic Butter Clams Spaghetti Recipe is inspired by my favourite clam dish from Itacho Sushi that is buttery, garlicky and utterly delicious. It’s a must-order for me whenever I’m back at the restaurant. 😀
The steps to making this pasta are very similar to that of aglio olio. And it’s really easy and quick to whip this up – be it for yourself or for your whole family. If you’re interested in aglio olio dishes too, check out my Seafood Aglio Olio Recipe and King Oyster Mushroom Aglio Olio Recipe that I have shared previously.
I bought the ready-shelled clams from the chilled seafood/fish section at FairPrice Xtra to save the hassle and time of soaking and cleaning the clams. 😉
Clean The Clams Thoroughly Before Cooking
If you’re using live clams, first use a brush to clean the shell surface. Next, soak the clams in salt water (add 1 tbsp of sea salt to every litre of water) for half hour and they will usually spit out sand and/or grit if any. Discard the clams that remain open when being tapped.
No fresh clams? Not to worry. You can opt for canned clams or frozen clams too.
Enjoy this recipe!
- 250g fresh clam meat (without shells)
- 300g spaghetti, broken into half & cooked according to packet instructions
- 2 tbsp unsalted butter
- 1 tsp olive oil
- 1 bulb garlic, peeled & finely chopped
- pinch of salt to taste
- chopped parsley