Spaghetti with Clams and Mussels in a Garlic Wine Broth

Elevate your weeknight pasta recipe with fresh seafood in this easy to make dish that will give you the feeling of being by the shore.

SERVES 4 to 6


  • 4oz of chopped pancetta
  • 1 pound of Manilla or little neck clams
  • 1 pound of mussels
  • 1 shallot, sliced thin
  • 4 to 6 cloves of garlic, sliced thin
  • 1 lemon, zested and juiced
  • ¼ cup of parsley, chopped
  • 1 pound of dried linguini or spaghetti
  • 2 tablespoons of olive oil
  • ½ teaspoon of red pepper flakes
  • ¼ teaspoon of kosher salt
  • 1 cup of dry white wine
  • 4 tablespoons of butter
  • ¼ teaspoon of black pepper
  • lightly salted water as needed


  1. Fill a large mixing bowl of cold lightly salted water. Add the clams and mussels to the water and ensure they are fully submerged. Let soak for 15 minutes.
  2. After 15 minutes, drain the clams and mussels and rinse them off. Then, gently scrub the shells. If needed, debeard the mussels.
  3. In an All-Clad D5 Stainless 4.5 Quart Universal, add 4 oz of pancetta into the pan before turning on the burner.
  4. Turn the burner to medium-low and allow the pancetta's fat to render down. This should take between 6-8 minutes.
  5. While the pancetta renders, heat an All-Clad D3 Stainless 8 Quart Stockpot of water over high heat for the pasta. When the water is boiling add a generous amount of salt to the water. Add the pasta to the boiling water and cook using the box's instructions until al dente. Before draining the pasta, reserve 1/2 cup of pasta water. Set the pasta and reserved water aside.
  6. Once the pancetta is crispy, remove it from the pan and set it aside.
  7. Add 2 tablespoons of olive oil into the rendering. Add the shallot and sweat down for 4 minutes.
  8. Add the garlic and red pepper flakes and cook for an additional minute.
  9. Add the dry white wine to the D5 Universal Pan and bring it to a simmer.
  10. Add the cleaned clams and mussels to the pan. Place the lid on the pan and cook until they open up. This should take roughly 5 to 6 minutes.
  11. Remove the lid and remove the open clams and mussels from the pot and reserve them in a bowl. If any clams or mussels have not opened, cook for an additional minute or two. If they do not open, discard them.
  12. Once they are all removed, turn the heat to medium-high and let the liquid simmer for about 2 to 3 minutes.
  13. Lower the heat to medium-low. Add the cooked pasta, butter, and 1/4 cup of pasta water slowly. Toss the pasta to combine completely, the pasta should be coated with the sauce.
  14. Remove from the heat and add the reserved pancetta, clams, mussels, lemon juice, and chopped parsley. Add a couple of grinds of black pepper and toss to combine completely. Add more pasta water if needed at this point.
  15. Serve with crusty bread, and garnish with lemon zest, parsley, and more red pepper flakes if desired.

Pro Tip:

When you want to render fat from meat like pancetta or bacon, start with a cold pan. This will assist in rendering the fat much easier.


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