Spaghetti With Clams. Listening To Le Fomo.

Spaghetti With Clams is as elegant as it is quick and easy. The simple garlicky white wine sauce is finished with some butter for added richness and a hit of parsley and lemon to brighten the lovely clams.

Spaghetti With Clams


1 pound spaghetti
1/2 cup extra-virgin olive oil
2 shallots, chopped
5 garlic cloves, finely chopped
2 1/2 pounds Manila clams, scrubbed clean
1/2 cup fresh parsley, chopped
1/2 cup dry white wine
2 tablespoons unsalted butter
Sea salt and freshly ground black pepper
1 lemon, zested, for garnish


1. Cook spaghetti in a large pot of boiling, salted water. Cook until al dente, about 8 minutes.

2. Meanwhile, heat the olive oil in a large skillet. Add shallots and garlic and sauté until softened, about 3 minutes. Be careful not to burn the garlic. Add the clams, wine and 2 tablespoons of the parsley. Cover and simmer for about 6 minutes or until most of the clams have opened. Discard any unopened clams. Whisk in butter to thicken sauce slightly.

3. Drain spaghetti in a colander, reserving 1/2 cup of the cooking liquid.

4. Add spaghetti to the clam skillet and mix. Season with salt and pepper. Add some of the cooking liquid, if necessary, to get the sauce consistency you prefer.

5. Pour pasta into large serving bowl. Sprinkle with lemon zest and remaining parsley. Serve immediately.

Serves 4

Recipe from Giada De Laurentiis

Wanna do the clam?

Nah, me neither. Let’s just shake it out to this cool, synthy beauty from Le Fomo. That bass line is the bomb woven with those catchy guitar riffs.

I cannot get enough of the visual this lyric pumps into my brain.

“Swallow me whole
So I can sing to your guts”

Check out Le Fomo on Facebook. You can buy their music on Bandcamp.


About I Sing In The Kitchen

Music obsessed cooking freak whipping up fab food one song at at time.
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1 Response to Spaghetti With Clams. Listening To Le Fomo.

  1. Rick Beyer says:

    Yummy! This was one of my go-to recipes when I was dating. Serving the clams in the shell is a lot classier than the way I made it! :)

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