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Spaghetti with Oven Baked Clams
Recipe courtesy Tyler Florence Show: Tyler's Ultimate Episode: Ultimate Spaghetti & Clam Sauce Overall User Rating: 
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Pleasing and Savory
07/07/2008 at 06:02pm
User: Kerri from Denver, CO User Rating:
I have been meaning to rate this recipe for a while- happy to be finally getting around to it. My husband and I have cooked this dish probably 5-6 times now for dinner parties and/or family. Every single time there are no leftovers! None! This dish is so satisfying and flavorful- shame not to make the pesto bread recipe along with it. This dish is one of our favorites- it's as good as going out to some Italian place.
Awesome - But plan on longer time for clams to open
03/21/2008 at 08:14pm
User: John from Brick, NJ User Rating:
My wife and I have made this at least a half dozen times and just love it! My only recommendation is to plan on at least 20+ minutes for the clams to open. We also kick up the over to 425. Bravo Tyler!
So good my husband ate leftovers for breakfast
03/17/2008 at 11:44am
User: Maria from Stamford, CT User Rating:
I am a devoted Tyler Florence fan, and have tried many of his wonderful receipes, but this one is by far one of my MOST favorites. It's easy, fast, and so flavorful. I didn't have any white wine on hand, as I decided to make this on a Sunday evening, and substituted chicken broth--it was just as good. The flavors seemed to explode in our mouths with every bite. I can only imagine, how it will taste when I make it with the wine! The next day, I caught my husband eating the leftovers for breakfast at 7AM. I laughed, shook my head, and continued getting ready for work. The sight stayed with me all day.
OH MY!!!!!
02/29/2008 at 07:23pm
User: Anonymous User Rating:
This is an easy and delicious dish. It is very forgiving with substitutions too. I used quartered Romas instead of cherry toms. and with no basil available I used fresh thyme, majoram and oregano. It made a clam lover out of my 16 year old son!
super delicious
02/18/2008 at 11:22am
User: Anonymous User Rating:
I love this dish and it is definitely the best clam spaghetti I've ever had!
Served to several groups
12/31/2007 at 09:30pm
User: brian from Linwood, NJ User Rating:
Great recipe. Served to three different groups and everyone loved the dish. Clams do take longer to open, however.Pancetta is great--dish is not at all oily. You may worry about a lack of sauce/fluid in the beginning. Don't fret---in the end, plenty of sauce as clams open...Great eats...
Delicious and great presentation!
11/26/2007 at 02:19pm
User: Anonymous User Rating:
We've made this 3 times now and its one of our favorites. Easy to make, tons of flavor, and presents beautifully. Added 1/8 tsp red pepper flakes in addition to the chiles and 2 full heads of garlic. The clams open in about 8 min at 400 convection bake. Sooooo good!!
always ordered this at a restaurant- now I can have it at home
10/07/2007 at 05:00pm
User: L from New York, NY User Rating:
I totally am in love with this recipe! As soon as Tyler prepared it on TV....I was sold...and then after making the dish and eating it...I'm addicted. It's soo easy to make, tastes fantastic and the presentation is impressive. I never purchased clams in the shell before and now after making this dish (several times) I am indebted:) thanks
Great!
09/20/2007 at 06:48pm
User: Anonymous User Rating:
I have made several spaghetti and clam dishes and this one is the best yet! You need to cook the clams at 400 for 20 minutes for them all to open. It was a hit - will make it again soon!
This is great with a few provisions
09/17/2007 at 11:45pm
User: laurel from los Angeles, CA User Rating:
I thought I made a great clam and spaghetti dish, this one is really great, but needs a little fine tuning. Add 1/2 cup of wine, Italian parsley, basil and oregano, and red pepper flakes. Cook the clams at 450 for 15 min. and then put the pasta into the pan with your clams, add some water from the pasta , olive oil and ground pepper. It really is good!!!
Wonderful & Versitile
09/17/2007 at 11:06am
User: Anonymous User Rating:
This is a great base recipe and yes, it took longer than 10 minutes for the clams to open...more like 20. I added a handful of fresh Italian oregano to boost the flavor and then there's all that garlic! What's not to love!?
Super Meal....
07/24/2007 at 08:25am
User: SHARI from Marlton, NJ User Rating:
This is great for any occasion. I have made this a couple of times. Both times I did dampen the spaghetti with some of my own tomato sauce just to add another layer of flavor. I have also used bacon when I could not find pancetta. Also I have used mussels instead of clams when I was unable to find them as well. Either way, it's hard to mess this recipe up. In any combination, it's a keeper.
Perfect!
05/28/2007 at 01:41am
User: Kimlyn from Springfield, OR User Rating:
This is light, fast, and easy to make. A fantastic dinner meal with great presentation that looks hard but is super simple! Thank you so much!
To Die For Clams!!!
05/08/2007 at 05:15pm
User: Alisa from San Francisco, CA User Rating:
OMG!!! This was to die for! Grab some crusty french bread for dipping, because you're not going to want to miss a drop!!!
Great
04/19/2007 at 02:48pm
User: Anonymous User Rating:
Very Tasty
Delicious and Different
04/16/2007 at 05:20pm
User: Anonymous User Rating:
This dish was simple to make and really delicious. The flavors came together nicely. I used 1/2 cup of wine instead of the 1/4 cup in the recipe. I only baked the clams for 10 mins and this was not enough. It was really difficult to get the clams out. Next time I'll cook them for 20 mins. I'll definitely be making this dish again.
excelent!!
04/09/2007 at 12:00pm
User: Anonymous User Rating:
excelent!!!!!!!!!!!
Rather eat in
04/01/2007 at 02:31pm
User: Carol from Saratoga Springs, NY User Rating:
We decided to stay in and make Tyler's Spaghetti and oven baked clams. The best dish I ever made. Every ingredient blended perfectly. Can't wait to make it for friends. Great job Tyler!
Don't bother
03/30/2007 at 07:48pm
User: Penny from Key Colony Beach, FL User Rating:
Not a flavorful meal at all. Only taste the pancetta over everything else. I baked for 15 minutes and still all the clams were not open. The tomatoes were not cooked either. A waste of 1/4 cup of good wine!!
No Problem, Just Improvise
03/28/2007 at 02:28pm
User: Michelle from Waukesha, WI User Rating:
I loved this dish - very light tasting and great ingredients. I too discovered that the clams did not open in 10 minutes, and knowing from cooking them on the stove you cover the pan to create steam, I just improvised and put aluminum foil over the roasting pan and turned up the heat a bit and in no time they were open. Next time I will add mussels and/or shrimp as well and try it with angel hair pasta. It was a nice variation on cooking clams and I am very happy I tried it!!
2 soupy
03/25/2007 at 08:04pm
User: Anonymous User Rating:
Great flavor but I would rather have cooked the clams on the stove top so I could pull them out as they open to keep them from getting tough. I ended up making a rue to try and thicken up the sauce.
Anniversary dinner
03/25/2007 at 12:01pm
User: Barbara from Winter Springs, FL User Rating:
Excellent flavor. The key to great flavor is great ingredients. Good olive oil fresh basil and a good pinot grigio. Use a good italian pasta, it makes a huge difference.I added shallots while sauting the garlic and fresh parsley on top before serving. It took about 15 mins for the clams to open. Make sure they are spread out and not piled on top of each other. Excellent!
Phenomenal
03/25/2007 at 09:38am
User: Deanna from Stevensville, MD User Rating:
This was fantastic. I was worried about there not being enough flavor, so I added close to a cup of good white wine, a stick of butter and about a half of cup of cream along with all the other ingredients. It took about 20 minutes for the clams to open. The sauce was so good, we ate two loaves of good Tuscan bread to get all the sauce. I had 4 teenagers eat this and they all had seconds. Get good bread, you will want to dip it in the sauce!
Cooking Time & Flavor
03/25/2007 at 09:28am
User: LIBBY from Halifax, MA User Rating:
We thought this looked delicious when we watched the episode, but were quite disappointed in the bland flavor. We followed the recipe, but the clams didn't open at all after 10 minutes. We waited awhile longer, but finally had to cover the pan to get them to open. We would probably try this again, but make some changes to try to give it more flavor.
nice!
03/24/2007 at 06:53pm
User: SARAH from Flowery Branch, GA User Rating:
Tyler said on the show that the clams would take 20-25 minutes to open, and they did (don't know why this recipe says 10!). I'm not sure, but it seems like it was just a little bland and I don't know why, but it WAS good. I'll probably add drained diced tomatoes next time to get more tomato flavor in the broth.
Timing for clams
03/24/2007 at 03:45pm
User: jerry from yardley, PA User Rating:
Shouldn't take 20 to 25 minutes for clams to open. If it did, they would be like marbles or at least rubber. When I prepare paella or just steamers, it takes five to ten. Havn't tried the recipe yet, but it looks like a winner, as most of Tyler's are.
Timing on the clams
03/24/2007 at 03:41pm
User: Anonymous User Rating:
I think 10 minutes would be the correct time BUT just look into the oven and see if the clams are open. Maybe covering with foil would make them open faster.
Isaac
03/24/2007 at 01:05pm
User: Anonymous User Rating:
So I just watched the episode and I could swear Tyler said it would take 20-25 minutes for the clams to open but in the description it says 10 minutes. Anybody know which it is?