Pasta with Clams in White Wine Sauce


Hello and happy Friday. It’s Heather from the Flourishing Foodie, and I am here today to share a French-inspired recipe, from my recent travels to Paris. I was fortunate enough to stay with a good friend and her aunt, who lives just a few streets from the Arc de Triomphe and the busy street of Champs-Élysées. Situated between Ladurée and Pierre Hermé, I was spoiled with every possible type of macaroon imaginable. The trip was brilliant, the food perfect, what a wonderful city. While I was there, I learned how to make quiche with eggplant, olives, and goat cheese, moules-frites, an apricot galette and a fig tart. But, most importantly, I learned how to transform your basic spaghetti pasta into a French inspired dish with a creamy sauce, clams, and fresh arugula. You will be amazed at how easy it is to make.
 This recipe, shared by my good friend Chantal, requires a few simple ingredients; garlic, olive oil, cream, white wine, and pasta. Fettuccine or spaghettini noodles can be substituted for spaghetti, if you have them on hand. Depending on your part of the world, clams may not be readily available. If so, you can substitute mussels, or add some prawns. Most seafood will work with this recipe. You will need to ensure that you have enough sauce in the end, which can be remedied by adding some extra pasta water or wine to add volume. The fresh arugula gives a nice peppery taste and adds a beautiful color. The water from the clams mixed with the garlic, cream, and wine, provides the perfect sauce to accompany the clams. I love simple ideas, a few flavors, fresh ingredients. I hope you enjoy as much as I did.
Pasta with Clams in a White Wine Sauce
serves 4

2 - 3 tbsp olive oil
3 cloves garlic, chopped
4 cups spaghetti noodles, cooked
1 lb clams
1 cup dry white wine
¼ cup cream
4 cups arugula, chopped
salt and pepper to taste

1. In a large pot, saute the chopped garlic in olive oil for a couple of minutes on low heat. Just enough to infuse the oil with the garlic flavours, but not enough to turn the garlic brown.

2. Bring a large pot of water to boil. Add the spaghetti and cook until al dente.

3. While the pasta is boiling, wash the clams in cold water. Add them to the garlic and oil. Cook until the clams open. Discard any clams that do not open.

4. Add the white wine and cream to the clams. Let the clams simmer in the sauce, soaking up the flavours. The clams should lose roughly one cup of water into the sauce. Simmer the clams in the sauce until the pasta has cooked.

5. Just before serving, plate the pasta. Add some fresh chopped arugula to the clams and then scoop a generous serving onto the pasta. Drizzle with the sauce. Garnish with more chopped arugula and season with salt and pepper.


  1. Yum....arugula what a great idea :) Thanks for sharing it looks so delectable!

  2. I'm allergic to clams but this looks so good that it might be worth a trip to the hospital :)!!

    Stunning photos, as always, Heather!

  3. I like the old layout with the ingredients on the chalkboard backdrop away better. It was a quick and easy visual to see the ingredients and what I needed from the store. This recipe still looks and sounds great...just saying you would have sold me on it sooner with the other visual. Not as apt to try it out now.

    1. This wonderful recipe was made and photographed by Heather Hands, our food contributor. For the recipes that I make, I will continue to use the blackboard(if at all possible.) Thanks so much for the feedback-I appreciate it!

  4. Bruce would love this I have never made clams this looks so good.

  5. It's been a long time since I cooked spaghetti allà vongole for lunch... This recipe sounds perfect for a summer day!

  6. I thought the green stuff was watercress. Maybe because I'm a fan of watercress and I'm craving for some right now. LOL. Do you think watercress is a good addition to this dish?

    1. I think watercress would be a fine substitute for arugula. It's in the same family;)

  7. Oh I love pasta dishes like these with clams. Gorgeous photos! Looks so inviting and delicious.


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