One of John’s favorite recipes that I make is Pasta and Clam Sauce.  And I don’t mind in the least that it’s one of his frequent requests, because it’s exceptionally easy to make!  I usually double the below recipe for one pound of pasta, because we like it extra clammy and saucy =P  Lately, we’ve been serving this over my favorite brand of Gluten Free Pasta – Tinkyada.  It’s awesome gluten-free pasta that proclaims “not mushy”, and after trying it, I’d have to agree!  (Many gluten-free pastas are very “mushy” and don’t have a similar consistency to wheat pasta).  Maybe you should give it a try when you try making the clam sauce!

Clam Sauce


  • 8 tbsp. butter, divided into 2 tbsp. and 6 tbsp.
  • 2 tbsp. minced garlic
  • 1 large onion, diced
  • 1 tbsp. parsley
  • 2 cans of chopped clams, one drained, one not


  1. Melt 2 tbsp. of butter in skillet and saute with garlic and onion until the veggies are soft.
  2. Once the onions are translucent and soft, add the remaining 6 tbsp. of butter, parsley, and cans of clams (remember to drain one can, but not the other).
  3. Cook until clams are hot, but do not overcook, as the clams get chewy.
  4. Serve over cooked spaghetti.

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