Katie Lee Biegel’s Spaghetti with Clams: A Coastal Classic
A garlicky, buttery sauce and crisp crumbs turn simple ingredients into lasting memories.
Katie Lee Biegel’s Spaghetti with Clams: Family Memories and Flavors from the Coast
Katie Lee Biegel’s Spaghetti with Clams is a coastal classic that blends simplicity, bold flavor, and family tradition. This dish not only captures the breezy spirit of summer but can also be transformed into a hearty, comforting meal for any night of the week. Whether you’re using market-fresh shellfish or pantry-friendly canned clams, this recipe delivers on taste and nostalgia, drawing from Katie’s own family kitchen and adventures in seafood cookery.
Why This Recipe Matters: Cooking, Childhood, and Memories
Katie Lee Biegel, star of The Kitchen and celebrated cookbook author, draws culinary inspiration from her family roots and personal experiences. She fondly recalls time spent baking biscuits with her grandmother and learning the art of seafood from her early days in the Hamptons. Recipes, for Katie, are strong threads connecting generations—meals like her Spaghetti with Clams serve as delicious bridges between past and present family memories.
- Family Traditions: Cooking with loved ones can create lasting memories and family rituals.
- Accessible Ingredients: Pantry staples and simple substitutions, like canned clams for fresh, make this dish easy anytime.
- Versatile Meal: Serve as a light summer dinner, a date-night treat, or a festive family gathering centerpiece.
Key Ingredients for Spaghetti with Clams
- Pasta: 1 pound spaghetti (classic, but linguine works too)
- Seafood: 3 dozen littleneck clams, scrubbed (or 2 cans clams, drained and reserved liquid for sauce, see Pantry Swaps)
- Olive Oil: Extra-virgin for richness and flavor
- Garlic: Thinly sliced, brings aroma and depth
- Butter: Unsalted, for richness
- Parsley: Fresh flat-leaf, minced
- Breadcrumbs: Panko, for crunch
- Wine: Dry white wine (or clam juice, for substitution)
- Red Pepper Flakes: Pinch, for gentle heat
- Salt: Kosher, for seasoning pasta and sauce
Full Ingredient List
For the Toasted Garlic Breadcrumbs:
- 1 tablespoon unsalted butter
- 2 teaspoons extra-virgin olive oil
- 1/4 teaspoon garlic salt
- 1 cup panko breadcrumbs
- 1 teaspoon minced fresh parsley
For the Pasta and Sauce:
- Kosher salt
- 1 pound spaghetti
- 3 tablespoons extra-virgin olive oil, plus more for drizzling
- 3 cloves garlic, thinly sliced
- Pinch of crushed red pepper flakes
- 1/3 cup dry white wine
- 3 dozen littleneck clams, cleaned (see below for canned option)
- 2 tablespoons unsalted butter
- 1/4 cup minced fresh flat-leaf parsley
Step-by-Step Directions for Spaghetti with Clams
Make the Toasted Breadcrumbs
In a medium skillet over medium heat, melt butter with olive oil. Add garlic salt, then stir in panko breadcrumbs to coat. Raise the heat to medium-high and toast, stirring frequently, until deep golden brown. Remove from heat and stir in parsley. Set aside.
Cook the Pasta
Bring a large pot of water to a boil and heavily salt it. Add the spaghetti and cook until very al dente, about 2 minutes less than package directions. Reserve 1 cup of pasta water, then drain. Do not rinse the pasta.
Start the Sauce
In a large skillet, combine olive oil and sliced garlic. Place over medium heat—starting cold—to gently coax out flavor without burning. Stir constantly for 1 to 2 minutes. Add a pinch of red pepper flakes.
Add Wine and Clams
Stir in wine and about 1/4 cup pasta water. Bring to a low simmer. Add the clams and cover. Cook for about 5 minutes, until all clams open (discard unopened ones; they may be unsafe to eat).
Finish the Dish
Stir in butter and add pasta to the skillet. Toss to coat the pasta in sauce, letting it finish cooking for about 1 minute. Add parsley, drizzle with extra olive oil, and top generously with toasted breadcrumbs.
Serve immediately, with more olive oil and extra parsley if desired.
Chef’s Tips: Getting the Best Texture and Flavor
- Start garlic cold: Putting garlic in oil before the heat is on helps prevent burning and yields a milder, sweeter flavor.
- Pasta water magic: The reserved starchy water is key for a silky, emulsified sauce that clings to pasta.
- Breadcrumb crunch: Don’t skip the homemade breadcrumbs—they add a contrast that elevates the entire dish.
- Fresh clams or canned: Both work! Go for fresh when available, but canned is speedy, affordable, and delicious (see pantry swaps below).
Ingredient Swaps and Pantry-Friendly Suggestions
Katie notes that this recipe adapts easily for any kitchen—fresh clams can be swapped for canned for a pantry version that’s ready in a hurry.
- Fresh Clams: Substitute 2 cans minced or chopped clams, drained (reserve liquid). Add canned clam liquid to the skillet along with the wine and pasta water.
- No Wine? Use clam juice or just more pasta water for depth of flavor.
- No Panko? Make your own breadcrumbs with day-old bread pulsed in a food processor or use standard dried breadcrumbs (panko yields best crunch).
- No Parsley? Substitute with chives, basil, or omit entirely.
What others are reading
Why Keep Pantry Staples On Hand?
As Katie learned from those busy early days of motherhood and during times like the pandemic, having a few reliable flavor boosters—such as red curry paste, capers, or lemons—can turn basic meals into memorable fare. For this recipe, it’s the combination of oil, garlic, and tinned shellfish that are smart to keep on hand for busy nights or unplanned guests.
Personal Notes from Katie
‘Clams weren’t something I ate growing up,’ Katie shares. She first learned to appreciate and cook seafood after moving to the coast, where she worked in a fish market. That period of experimentation—as well as cherished childhood treats from her West Virginia roots—influences her approach to home cooking today: start with what you know, and don’t be afraid to try something new.
Serving Suggestions and Pairings
- Wine: A crisp Pinot Grigio, Sauvignon Blanc, or any dry white wine pairs beautifully.
- Salad: Simple arugula with lemon and olive oil keeps things light and bright.
- Bread: Serve with warm, crusty bread to soak up every bit of sauce.
- For Kids: Consider omitting red pepper flakes or offering as a garnish.
Nutritional Profile (per serving, approximate)
| Component | Amount |
|---|---|
| Calories | ~460 |
| Protein | 21g |
| Fat | 14g |
| Carbohydrates | 60g |
| Sodium | 540mg |
Values are estimates and will vary based on ingredients and portion size.
Frequently Asked Questions (FAQs)
Q: Can I use linguine or fettuccine instead of spaghetti?
A: Yes! Linguine is traditional for seafood pastas, and fettuccine can work too. The sauce clings well to any long, thin noodle.
Q: What if I can’t find fresh clams?
A: Canned clams make an excellent pantry substitute. Use about two (6.5-ounce) cans, and include the saved liquid for maximum flavor.
Q: Are there gluten-free options?
A: Absolutely—gluten-free spaghetti and gluten-free panko or homemade toasted gluten-free bread can be used without compromising flavor.
Q: Can I make the dish ahead?
A: The breadcrumbs can be toasted several hours in advance. Assemble the pasta and clams just before serving for best taste and texture.
Q: How do I store leftovers?
A: Store in an airtight container in the refrigerator for up to two days. Reheat gently in a skillet with a splash of water or clam juice to revive the sauce.
Pro Tips from Katie Lee Biegel
- Use what you have: Don’t get hung up on perfection. Fresh, frozen, or canned clams all make delicious pasta.
- Enjoy the process: Involve kids or friends in breadcrumb toasting for family fun and flavor.
- Taste as you go: Flavor intensifies as you finish pasta in sauce, so add seasoning gradually.
- Make it your own: Add lemon zest, a splash of cream, or chopped capers for a new spin.
Other Recipe Ideas from Katie Lee Biegel
- Creamy Spinach Artichoke Pasta—another family-favorite pantry meal, quick and satisfying.
- Spaghetti with Zucchini—a light, bright summer dish that’s close to Katie’s heart and wedding memories.
- Grilled Cheese Sandwiches—made the old-fashioned way with mayonnaise, paying homage to grandpa.
- Miso Chocolate Chip Cookies & Whoopie Pies—fun, kid-friendly desserts sure to become traditions.
Conclusion: Make It, Share It, Make it a Memory
This Spaghetti with Clams is more than a meal—it’s an invitation to savor everyday joys and create new kitchen memories. From breezy coastal summers to quick weeknight dinners, it’s a recipe that welcomes everyone to the table, just as Katie Lee Biegel intended.
For more seafood pasta inspiration, follow Katie Lee Biegel’s culinary adventures and keep your pantry stocked for delicious, simple home-cooked meals any time.
References
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