Spaghetti with Clams, Cipollini Onions, Garlic & Colatura di Alici

This pasta dish tastes like the sea, with the added punch of red pepper! Spaghetti with Clams, Cipollini Onions, Garlic & Colatura di Alici.

Spaghetti with Clams, Cipollini Onions, Garlic & Colatura di Alici 

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  • 2 pound thin spaghetti, dried
  • 2 teaspoon olive oil
  • 2 butter
  • 1 medium shallot, thinly sliced
  • 2 clove garlic, peeled and minced
  • 2½ pound manila clams, scrubbed clean
  • 16 roasted cipolline onions, left whole (seee recipe section)
  • 16 roasted garlic cloves, left whole
  • 1 dry white wine
  • .125 teaspoon cayenne pepper
  • 2 teaspoon colatura di alici
  • salt and pepper to taste
  • ½ cup fresh parsley, chopped
  • 1 lemon, zested, for garnish


1. In a large pot, bring to a boil 6 quarts of salted water. Add the spaghetti, stirring well at the beginning to prevent it from sticking together. Cook until al dente, about 8 minutes.

2. Heat the olive oil and butter in a large saute pan. When hot, add shallots and garlic and saute until soft and translucent, about 3 to 4 minutes.

3. Add the clams, cipolline onions, roasted garlic cloves and wine. Cover and simmer for 6 to 8 minutes or until the clams have opened.

4. Add 2 tablespoons chopped parsley, cayenne pepper and the Colatura di Alici.

5. Drain pasta in a colander. Place pasta into the saute pan with the clams and mix thoroughly. Adjust seasoning seasoning.

6. Pour pasta into large serving bowl. Sprinkle with lemon zest, a big grind of black pepper and garnish with the remaining parsley. Serve immediately.