• 3 tbsp extra-virgin olive oil
  • 12 oz noodles or thin spaghetti, broken into large pieces
  • 4 garlic cloves, minced
  • 1 medium-size pinch of crushed red pepper flakes
  • 3 cups bottled clam juice diluted with 1 cup water
  • Salt (kosher or sea)
  • 3 dozen littleneck clams, scrubbed
  • 1/4 cup finely chopped fresh flat-leaf parsley

This Spanish pasta recipe is best cooked in a skillet with a flavorful liquid that the pasta absorbs.

Lightly toasted and full of marine flavors, the pasta is delicious and easy to make. Enjoy!


Heat the olive oil in a large deep skillet with a tight-fitting lid over medium heat. Add the noodles and cook, stirring constantly, until golden brown, 3 to 5 minutes.

Add the garlic and red pepper flakes and cook until fragrant, about 1 minute. Add the diluted clam juice and bring to a boil.

Season with salt to taste, cover the skillet, and cook until the pasta is barely al dente, about 8 minutes.

Add the clams, nestling them into the pasta, cover the skillet, and cook until the pasta is al dente and the clams have opened, 4 to 7 longer, adding a few tablespoons of water if the pasta looks dry.

Discard any clams that haven’t opened, stir in the parsley, and serve at once.

Serves 4 to 6