Barilla® Thick Spaghetti

with Clam Sauce

Blue Box Thick Spaghetti

Made with

Barilla Thick Spaghetti

  • Prep
  • Cook
  • Skill

  • 420
  • 48.0g
  • 20.0g
  • 16.0g


Ingredients for 8 people

  • 1 box Barilla® Thick Spaghetti
  • 1 1/2 pound Fresh Small Clams
  • 1/2 cup Extra Virgin Olive Oil, Divided
  • 3 cloves Garlic, Peeled, Chopped
  • 1/2 cup White Wine
  • 1 Bay Leaf
  • 1/2 pound Crushed San Marzano Tomato, Canned, Drained
  • Red Pepper Flakes, to taste


  • Soak clams for 30 minutes in cold water with 1 tablespoon of salt. Rinse clams thoroughly under cold water and drain.
  • Heat ¼ cup of olive oil in a large sauté pan. Add garlic and sauté until light golden. Add the clams, white wine and the bay leaf. Cover and cook until the clams open. Discard the bay leaf.
  • Add the tomatoes to another large skillet and bring the tomatoes to a boil. Add the clam mixture, with half of the shells including their juice. Add the red pepper flakes.
  • Cook pasta one minute less package directions. Drain and add to sauté pan.
  • Toss with the sauce for one minute. Garnish with chopped Italian parsley and the remaining olive oil.
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