Lemon Garlic Butter Clam Pasta with Fresh Herbs


  • 3 oz pancetta
  • 1 tbsp olive oil
  • 2 tbsp shallot- minced
  • 3 garlic cloves- minced
  • Pinch of red pepper flakes
  • ⅓ cup white wine
  • ⅔ cup veggie stock
  • 1 lb clams
  • 1 tsp cornstarch
  • 2 tbsp butter
  • 1 tbsp lemon juice
  • 2 tsp fresh parsley- finely chopped
  • 2 tsp fresh chives- finely chopped
  • Fresh cracked pepper
  • 1 package fresh spaghetti (cooked to package directions)


  1. Rinse clams in cold water and set aside.
  2. Heat pot to medium/high heat.
  3. Add the pancetta and cook for 5 minutes- stirring occasionally- once cooked, set aside.
  4. Drizzle 1 tbsp olive oil into the heated pot, add minced shallot and garlic- cook for 2 minutes, until fragrant.
  5. Add red pepper flakes, white wine and veggie stock.
  6. Bring to a simmer, add rinsed clams, cover and cook for 5 mins (until clam shells open).
  7. Once cooked, take clams out of the sauce.
  8. Deshell half the clams and give them a rough chop, keep the others in the shell and set all aside.
  9. Simmer sauce uncovered for 5 minutes, add 1 tsp cornstarch and whisk well to combine.
  10. Add in butter, once melted lemon juice, finely chopped parsley, chives and fresh cracked pepper.
  11. Pour in the roughly chopped clams, cooked pancetta and al dente spaghetti.
  12. Mix to incorporate, serve with shelled clams nestled into the pasta.
Lemon Garlic Butter Clam Pasta with Fresh Herbs