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Spaghetti with Cockles in White Clam Sauce

Yields1 ServingPrep Time25 minsCook Time1 hr 25 minsTotal Time1 hr 50 mins

Quick and easy, but also elegant, this spaghetti with cockles in white clam sauce dish is perfect for weeknights or weekend entertaining.

Spaghetti with Cockles in White Clam Sauce

 4 oz cockles or other small clams
 8 oz clam juice
 ¼ cup cornstarch
 3 tbsp Colavita Extra Virgin Olive Oil
 2 tbsp unsalted butter
  cup finely chopped sweet onion
 ¼ tsp red pepper flakes
 3 tbsp finely chopped garlic
 1 cup white wine
 ¼ cup fresh lemon juice
 1 cup quartered cherry, grape, or small heirloom tomatoes
 3 tbsp finely chopped parsley, plus more for serving
 freshly ground black pepper
 1 lb Colavita Spaghetti, cooked to al dente according to packaging

Place the cockles in a large bowl of cold, well-salted water. Soak for 30 minutes, then repeat.


In a small bowl, combine the clam juice and cornstarch.


In a large skillet, add the olive oil and butter over medium heat. When the butter has melted, add the onion and cook for 3 to 4 minutes, until starting to brown. Add the garlic and pepper flakes and cook for another 30 seconds. Add the wine, turn the heat to medium high, and cook for about 5 minutes. Lower the heat to medium, then add the lemon juice and clam juice slurry, and whisk for about 1 minute. Add the tomatoes, parsley, 1/4 tsp. black pepper, and the clams, and cover with a lid. Steam the clams in the sauce until they open, 6 to 10 minutes.


Divide the pasta among four to six serving bowls or place in a large serving bowl, top with the clam sauce and a sprinkle of parsley, and serve.

Nutrition Facts

Serving Size 4-6 Servings