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Easy Clams Casino Spaghetti

Easy Clams Casino Spaghetti
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This Easy Clams Casino Spaghetti recipe is a fusion between the classic appetizer, clams casino, and clams with linguine, or in this case, spaghetti. Bacon and red bell peppers add a great flair to this easy pasta recipe. But, the best part about this fancy meal for two is that most of the ingredients come straight from the pantry shelves. Can't beat that!


Please be sure to use gluten free spaghetti if you’re on a gluten free diet.

For more recipes and information about Anne, check out her Featured Foodies profile page.

Preparation Time10 min

Cooking Time12 min


  • 8 ounces spaghetti
  • 1 can (10 oz) whole baby clams, drained with the clam juice reserved
  • 1 can (6 1/2 oz) minced clams, drained with the clam juice reserved
  • 2 slices of thick cut bacon sliced into small strips
  • 1 red bell pepper, cut into thin strips
  • 2 cloves of minced garlic
  • 1 can (10 oz) diced tomatoes with green chilies, drained
  • 2 tablespoons butter
  • 1 tablespoon olive oil
  • 1 tablespoon Italian seasoning
  • salt and pepper to taste


  1. Put a pot of salted water on to boil for the spaghetti.

  2. In a large skillet sauté the bacon until it’s crispy then remove it from the pan and drain off the excess grease.

  3. Begin cooking the spaghetti according to the package instructions and continue with the sauce.

  4. Add the olive oil, pepper strips and garlic to the same pan that previously fried the bacon pan and sauté over a medium heat for about 4 minutes or until the peppers and garlic begin to soften and just start to develop some color.

  5. Add the clams and tomatoes with diced chilies to the pan and sauté for another 3 minutes before adding the clam juice and letting everything simmer together for 3-5 minutes or until the spaghetti is one minute shy of the package instructions.

  6. Just before adding the pasta to the pan with the sauce, add the butter and Italian seasoning and stir to combine. Add salt and pepper to taste then add both the spaghetti and bacon and stir over a medium low heat until all of the strands of spaghetti are nicely coated in sauce then serve.

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