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This is one of my family's favorite dishes, which I copied from Leone's Italian Cookbook many years ago. I use canned clams instead of fresh and the best flavored clams seem to be Gordon's or Snow's brand. Enjoy, but don't count the fat calories!


  • 5 small cans minced or chopped clams, drained, reserving liquid
  • 1/2 cup virgin olive oil
  • 1/2 cup fresh butter
  • 2 oz. (about 1/2 cup) salt pork (do not use fatback), diced into small pieces
  • 4 to 6 cloves of garlic, to taste, mashed/minced
  • 2 Tbsp. fresh Italian parsley, leaves only, chopped
  • 2 tsp. flour
  • Pinch of crushed red pepper flakes
  • Pinch of ground black pepper
  • 1 lb. spaghettini (thin pasta), cooked
  • Parmesan cheese


  • Open the cans of clams and drain, saving the clam juices.
  • Combine the olive oil, butter and salt pork in a saucepan and heat until butter is melted.
  • Chop garlic and parsley together and add to the saucepan.
  • Cook slowly for 2 minutes.
  • Do not burn or brown.
  • Add the chopped clams, without the juices, and cook for several minutes.
  • Add flour, red and black pepper, and stir well.
  • Do not add salt as the clams are salty.
  • Cook for 3 minutes.
  • Add about 1/2 to 3/4 cup of the clam juice, but be careful not to make the sauce too liquid.
  • Bring just to a boil and mix.
  • The clam sauce is ready to serve over hot cooked spaghetti.
  • Sprinkle each serving with Parmesan cheese and enjoy!

Categories: Dinner  Mediterranean  Pasta 
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