Connie S.: "We enjoyed this dish with a glass of dry white wi…" Read More

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


  1. Wash the clams well to remove all the sand, and choose the ones that are closed.
  2. Melt the butter in a saucepan, and add garlic, coriander stalks, and chili slices.
  3. Saute a little, add the clams, and saute again for 5 minutes.
  4. Add 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. Cook the spaghetti according to the package directions with olive oil and salt to al dente.
  6. Drain the spaghetti, add to the clam mixture, and saute for 2 minutes.
  7. To serve, add the coriander, the rest of the peppers, the juice and zest of lemon.
  8. Spaghetti is a very cool for hot days and glad that insist on not drop us.
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Yummly User
Connie S. 10 Jul 2015
We enjoyed this dish with a glass of dry white wine, two taper candles and soft music! It was me and my husband’s monthly date night! Thanks for a great recipe!