Whole-Wheat Spaghetti with Clams in an Herby Marinière Sauce

  • Yield: 4 servings
  • Prep: 15 minutes
  • Cook: 30 minutes


32-- clams
1-- shallot
1bunch parsley
1bunch chevril
1sprig tarragon
1-- handful baby spinach
-- olive oil
2-- garlic cloves
8ounces whole-wheat spaghetti
1/3cup white wine



Prepare your ingredients

… Rinse 32 clams in several changes of water to get rid of any sand.

… Peel and mince 1 shallot. Wash and pick the leaves from a small bunch of parsley, a small bunch of chervil, a sprig of tarragon (don’t throw away the stems), and a handful of baby spinach. Put some aside to use at the end and roughly chop the rest. Peel and finely dice 2 garlic cloves.

Cook the spaghetti

… Put 8 ounces whole-wheat spaghetti in a large pan of salted boiling water and cook for the time stated on the package.

Open the clams

… While the spaghetti is cooking, heat a splash of olive oil in a sauté pan and brown the shallot. Add half of the garlic and the herb stems, mix well, and cook for just 30 seconds. Then add the clams and pour 1/3 cup of white wine over, stir, and cook with the lid on for 1 to 2 minutes, until they open.

… Drain. Strain the liquid through a fine strainer. Remove the shells.

Prepare the herby marinière sauce

… Wipe out your sauté pan and heat with a splash of olive oil. Put in the rest of the chopped garlic, chopped herbs, and spinach and cook lightly for 1 minute, stirring regularly.

… Transfer to a blender and puree, gradually adding the juice from the clams until the sauce is smooth and the consistency of soup.

To finish your dish

… Drain the spaghetti, return it to its saucepan, then add the herby sauce and clams. Mix delicately to coat the pasta with sauce, then add a splash of olive oil, the herbs, and the reserved baby spinach leaves. Serve hot.


Reprinted with permission from NATURE Simple, Healthy and Good by Alain Ducasse, Rizzoli New York, 2012.