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5 from 2 votes

Bucatini with Clams and White Wine

A delicious meal perfect for weeknights or special occasions, Bucatini with Clams and White Wine can be on your table in 20 minutes or less.
Prep Time5 mins
Cook Time15 mins
Total Time20 mins
Course: Main Course
Cuisine: Italian
Keyword: 20 minutes or less, pasta with clams
Servings: 4
Calories: 750kcal
Author: Cooking with Mamma C


  • 4 tablespoons salted butter
  • 6 tablespoons olive oil
  • 1 medium shallot (peeled and chopped finely)
  • 4 cloves garlic (pressed or peeled and minced)
  • 1/4 cup white wine
  • 1 bay leaf
  • 1 cup bottled clam juice (shake the bottle first)
  • 10 dashes red pepper flakes (or to taste)
  • 1 pound bucatini, linguine or fettuccine
  • 4 6.5-ounce cans chopped clams (drained and rinsed)
  • juice from 1/2 lemon
  • handful of fresh parsley leaves (optional; rinsed)
  • 2 ladles reserved pasta water (as needed)


  • Fill a large pasta pot halfway with salted, hot water and place it on the stove, covered, on high heat.
  • While the water is heating, make your clam sauce in a large skillet. Peel and chop your shallot. Heat the butter and olive oil in the skillet over medium high heat, and add the shallot, stirring a bit. Press or mince your garlic and add it to the skillet after the shallot has cooked for a couple minutes.
  • Add the wine, bay leaf, clam juice and red pepper flakes to the skillet, and stir to combine. Lower the heat a bit until the pan is simmering gently.
  • When the water is boiling in your large pot, add the pasta and stir it in until it's submerged. Leave the lid off and cook the pasta until it's al dente, stirring occasionally to prevent sticking. (Check it for doneness three minutes before the al dente time listed on the package.) While the pasta is still cooking, use a ladle to scoop out about a cup of the pasta water to reserve in a separate bowl.
  • When the pasta is almost done, stir in the drained clams to your skillet with the clam sauce. Continue cooking the sauce just until the clams are heated through. Turn off the heat and stir in the lemon juice and parsley, if using.
  • When the pasta is done, drain it in a colander in the sink. Return the pasta to your pot. Scoop some of the clam sauce into the pasta and stir it to keep it from sticking together. (You can add some of the reserved pasta water, if needed, especially if you skipped the wine.) Serve the pasta in bowls, with additional clam sauce ladled over the top of each serving.
  • Store leftover pasta with sauce in the refrigerator for up to three days.


Since clams are pretty salty, I used unsalted water to boil the pasta. Also, since the juice in canned clams contains lots of sodium and preservatives, I drain and rinse the clams, and use bottled clam juice. I think the dish is salty enough, but you can decide if you want to add any salt.


Calories: 750kcal | Carbohydrates: 91g | Protein: 15g | Fat: 34g | Saturated Fat: 10g | Cholesterol: 30mg | Sodium: 276mg | Potassium: 333mg | Fiber: 4g | Sugar: 5g | Vitamin A: 485IU | Vitamin C: 3.5mg | Calcium: 36mg | Iron: 1.8mg