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Spaghetti with Clams


  • 2 tins (4oz each) Donostia Clams, drained and rinsed
  • 1 lb package spaghetti or other long pasta
  • 6 (approx.) individual pickled pepperoncini, sliced into 1/8” matchsticks
  • 1 cup dry white Italian wine
  • 8 T salted butter
  • Juice of 1 lemon
  • Fresh chopped parsley (for garnish)
  • Shredded parmesan (if desired)

Gently melt butter over medium heat in a frying pan large enough to hold the pasta (you will be mixing it in later). Slowly whisk in 1C white wine until fully blended. Remove from heat. Meanwhile, cook pasta in well salted boiling water according to package directions. With 1 min cooking time remaining, drain pasta and add to sauce. Add drained clams and sliced pepperoncini. Turn gently with tongs while heating over med to med-high heat until pasta is cooked through and coated. Pour lemon juice over pasta, stir gently with tongs and serve topped with fresh parsley and parmesan if desired.
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