White Clam Sauce

A stripped-down white clam sauce that comes together entirely in the microwave using canned clams, garlic-infused olive oil, and just a handful of pantry staples. Toss it over spaghetti and dinner is done in 15 minutes flat.

Infusing the olive oil with garlic in the microwave for 3 minutes gives you that mellow, toasty garlic flavor without any risk of burning. The garlic pieces get removed before the clams go in, leaving behind a fragrant oil that carries the flavor without any bitter, scorched bits.

Using the clam liquid from the can is key. That briny, concentrated juice is essentially free clam stock and adds far more depth than the clam meat alone. Don’t drain it; pour the whole can in, juice and all.

Pro Tips

• Quarter the garlic cloves so they release more flavor during the short microwave infusion. Whole cloves won’t give up enough in 3 minutes.
• Don’t overcook the clams. They’re already cooked in the can, so they only need to heat through. Extended cooking turns them rubbery and tough.
• Toss the sauce with the hot, just-drained pasta in the pot. The starchy pasta water clinging to the noodles helps the sauce cling instead of sliding off.
• A squeeze of fresh lemon juice right before serving brightens the whole dish and makes the clam flavor pop.

Variations

• Red clam sauce: Add a can of crushed tomatoes to the garlic oil before the clams for a classic red version.
• White wine upgrade: Replace a few tablespoons of the clam liquid with dry white wine for a more restaurant-style sauce.