This is our best version of classic spaghetti with clams, built on simple technique and the right small-but-mighty ingredients. Manila clams are ideal because their small size makes them especially tender, though cockles or the tiniest littlenecks you can find work well, too. We chop half of the clams so their flavor fully seasons the sauce, while the rest stay whole for that unmistakable look of a proper clam pasta. A spoonful or two of fine breadcrumbs gives the sauce body and a handful of coarser toasted crumbs delivers a welcome crunchy finish. And timing matters: the sauce can happily wait for the pasta—but never the other way around.
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Food Network Kitchen | 2026-02-17
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