A classic Neapolitan pasta dish featuring tender clams, garlic, olive oil, and a bright touch of lemon, creating a simple yet elegant seafood meal.

1 lb spaghetti

2–3 lbs clams, cleaned

1/2–3/4 cup white grape juice

6–8 tbsp olive oil

1 tbsp butter (optional)

2 cloves garlic, sliced or chopped

2 tsp red pepper flakes (optional)

1 bunch flat-leaf parsley, chopped

1 tsp lemon zest

1 tsp lemon juice

Kosher salt, for pasta water

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Bring a large pot of salted water to a boil and cook the spaghetti until a few minutes before al dente. Reserve some pasta water.
Heat most of the olive oil and half the butter (if using) in a large skillet over medium heat.
Add the garlic and cook until lightly golden, then add red pepper flakes.
Pour in the white grape juice and add the clams. Cover and steam until most clams open.
Remove and discard any clams that do not open.
Remove some clams from their shells for easier eating, leaving some in-shell for presentation.
Add the partially cooked spaghetti to the skillet and toss with the clam sauce, adding pasta water as needed.
Cook until the pasta reaches al dente, then remove from heat.
Stir in parsley, lemon zest, and lemon juice.
Drizzle with remaining olive oil, toss again, and serve.

Add cherry tomatoes for a light “rosso” variation.

For added richness, finish with an extra pat of butter.

Best eaten fresh; leftovers can be stored 1 day and reheated gently.

Use bottled clam juice if more liquid is needed.