Clam Spaghetti

By Taylor Thurston.

This stuff makes for an insanely delicious dinner.

Unlike other pastas, this stuff doesn’t call for gallons of sauce to provide flavor, so it’s a great option if you are carb-loading for a race, or even just needing to get your whole grains in for the day! Carbs are a great source of energy and many runners, swimmers, and cyclists “carb load” the nights leading up to a big race. Carbohydrate loading is a way to increase the amount of fuel stored in your muscles to keep you energized throughout your race.If you’re interested in reading more about carb loading, click here for a sample meal plan.

This meal comes together in 30 minutes or less, and is pretty to boot.

One of my favorite parts about this recipe though is that it is even better the next day as leftovers. The extra day provides time for the flavors to blend together and become extra tasty.


If you are carb-loading for an event, try not to be like Michael Scott.

Don’t carb-load for a 5K, minutes before the race, while refusing to drink water.

It’s a recipe for disaster and makes for great television.

Seriously though, if you don’t know what I’m talking about drop everything right now and go watch the first episode of season four of The Office.

They run to cure rabies.



It’s the best. Go watch it while you eat this.


Clam Spaghetti


1 lb. uncooked whole wheat spaghetti
¼ c. olive oil
4 large garlic cloves
6 anchovy filets, drained
½ t. crushed red pepper
1 pint grape tomatoes
Black pepper
48 fresh or frozen clams
⅔ c. fresh flat leaf parsley, finely chopped
1 small bunch scallions, finely chopped 


Cook spaghetti shy of al dente.  In a large skillet, heat oil over medium heat.  Add garlic, anchovies and red pepper.  Continue to cook, stirring until anchovies melt.

Add tomatoes, season with pepper.  Increase heat until tomatoes burst (about 7-8 minutes).  Add clams, cover and cook until clams open (about 3 minutes).  Discard clams that do not open.  Stir parsley and scallions into skillet.  Add pasta and cook tossing occasionally, until al dente (about 2 minutes).  Season with salt.


I almost want to run a marathon for the sole purpose that I could carb-load with this deliciousness.

That’s my kind of motivation.

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