Spaghetti with Clams

Spaghetti with Clams


Buttery, flavorful, and featuring just the right amount of alcohol, this recipe for Spaghetti with Clams is a must make for dinner. Sauteed in butter, garlic, chile, and fresh coriander, the clams are then steamed in a Beirao Liqueur, a traditional Portuguese liqueur. Served atop spaghetti, garnish each plate with fresh coriander and a lemon wedge for additional flavor. Serve with your favorite crusty bread. This seafood pasta dish pairs beautifully with a dry white wine.


  • 900 grams clams (white)
  • 150 grams spaghetti
  • 2 garlic cloves
  • 2 tablespoons margarine
  • 2 tablespoons garlic
  • 2 tablespoons thyme
  • 1/2 dried chile (large, finely sliced)
  • 1 bunch coriander (including the stems)
  • 2 tbsps. licor Beirão
  • 1/2 lemon juice (and zest)


  1. 1Wash the clams well to remove all the sand, and choose the ones that are closed.
  2. 2Melt the butter in a saucepan, and add garlic, coriander stalks, and chili slices.
  3. 3Saute a little, add the clams, and saute again for 5 minutes.
  4. 4Add the Licor Beirão, and let it evaporate, cover the pan, but stir occasionally until clams are cooked. If the sauce is too dray, add little bit of water.
  5. 5Cook the spaghetti according to the package directions with olive oil and salt to al dente.
  6. 6Drain the spaghetti, add to the clam mixture, and saute for 2 minutes.
  7. 7To serve, add the coriander, the rest of the peppers, the juice and zest of lemon.
  8. 8Spaghetti is a very cool for hot days and glad that insist on not drop us.
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