Clam Pasta

Clam Pasta

Smoked clams never get old!  They are some of the most delicious seafood out and by far the best of the best for coming in a little tin.  And with 18g of protein per tin it’s a great addition to a meal.  All my clam pastas are along the same lines, I just change up the veggies to keep it interesting.  This meal I opted to use radish.  I’ve never been a huge fan of raw radish but once I tried it sautéed in a bit of butter I became hooked.  The bitter/spice is mellowed out and eating radish this way has opened me up to thin slices of it raw and fresh.  Anyway happy Friday!

Radish in Butter

Cooked until tender crisp

Onion in olive oil

Cooked on low until nicely soft

Parsley and red pepper flakes added

Baby spinach added

Roasted garlic removed from oven

Clams added to spinach onion mixture

Radish about to go back into the dish

Pasta, radish, roasted garlic, and s&p added and heated through

Served with pecorino romano!


  • tin smoked baby clams
  • head of garlic
  • olive oil
  • radish, chopped into quarters
  • onion, sliced
  • red pepper flakes
  • parsley, chopped
  • baby spinach
  • butter
  • s&p
  • quinoa spaghetti
  • pecorino romano
  1. Roast garlic.  Heat oven to 350°.  Click here for directions.  I used my ceramic garlic roaster which if you like to roast garlic is definitely worth it!
  2. In a nonstick pan heat up some butter over medium heat.  Add the chopped radish.  Season with s&p.  Cook 5 minutes until just tender.  Remove from pan and set aside.
  3. Put up a pot of water to cook pasta.
  4. Add some olive oil to the pan and turn the heat down to low.  Add the onion and cook until soft and slightly caramelized.
  5. Add the parsley and a few shakes of rep pepper flakes.
  6. Once the parsley is wilted add the baby spinach.
  7. Garlic should be done by now… remove each bulb and add to the spinach-onion mixture along with the tin of clams (oil too).  Season with s&p.
  8. Pasta should be done and rinsed.  (I always rinse quinoa pasta).  Add pasta and radish to pan and heat through.
  9. Serve with pecorino romano.

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