Easy One-Pot Spaghetti & Clams

Campbell's Easy One-Pot Spaghetti & Clams Recipe

One pot and 30 minutes is all it takes to serve a delicious meal featuring spaghetti and clams in a spicy garlic sauce. When you've got a hungry crowd to feed, this is the dish for you!

At a glance

Prep

10 min.

Total

30 min.

Serves

8

Servings: about 1 cup each

Cook: 20 min.

Cost per recipe: $11.11 Recipe cost is based on the national average cost of the ingredients. Your cost to make this recipe may vary.

Made With

  • Swanson® Chicken Broth

    Swanson® Chicken Broth

  • Swanson® Chicken Stock

    Swanson® Chicken Stock

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What You'll Need

3 tablespoons olive oil
3 cloves garlic, minced
1/4 teaspoon crushed red pepper
8 cups Swanson® Chicken Broth or Swanson® Chicken Stock
1 can (6.5 ounces) chopped clams, undrained
1 pound uncooked thin spaghetti
1 can (10 ounces) whole baby canned clams, undrained
16 littleneck clams  (optional)
1/3 cup chopped fresh parsley

How to Make It

  • 1

    Heat the oil in a 4-quart saucepan over medium heat. Add the garlic and red pepper. Cook and stir for 1 minute. Add the broth and chopped clams and heat to a boil.

  • 2

    Add the spaghetti. Cook for 10 minutes or until the spaghetti is tender and the broth is absorbed, stirring often.  Stir in the canned whole clams and the fresh clams, if desired. Cook for 2 minutes or until the fresh clams are cooked through. Sprinkle with the parsley.

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Recipe Nutritional Information

Made With

Swanson® Chicken Broth Swanson® Chicken Stock

calories

354 364

totalfat

7.4g 6.9g

saturatedfat

1g 1g

cholesterol

30mg 30mg

sodium

956mg 606mg

totalcarbohydrate

47.2g 47.2g

dietaryfiber

1.9g 1.9g

protein

23.2g 23.2g

vitamina

10%DV 10%DV

vitaminc

6%DV 6%DV

calcium

6%DV 6%DV

iron

20%DV 20%DV

This nutritional information refers to each serving of the entire recipe and not just the products used as ingredients.

  • Ingredient Note: Before cooking, discard any fresh clams that remain open when tapped.  After cooking, discard any clams that remain closed.
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RID#50214