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Fresh & Flavorful Clam Pasta with Asparagus, Thyme, and Green Onion

  • Author: carmeninthegarden
  • Yield: 2 servings 1x


Savor this easy, fresh Clam Pasta with in-season Asparagus, Thyme, and Green Onion. A quick, delightful meal packed with flavor & vibrant colors!


  • 8 oz angel hair pasta
  • 1 (6.5 oz) can of chopped clams, drained (reserve the juice)
  • 2 tablespoons olive oil
  • 1/2 yellow onion, finely chopped
  • 2 tablespoons chopped green onions
  • 1/2 tsp red pepper flakes (optional)
  • 1/2 cup dry white wine (or reserved clam juice)
  • Salt and pepper, to taste
  • 1 cup asparagus, chopped into 1-inch pieces
  • 2 tsp fresh thyme leaves
  • 1/4 cup chopped parsley
  • Grated Parmesan cheese (optional)


  1. Cook the angel hair pasta according to package instructions in a large pot of salted boiling water until al dente. Drain the pasta and be sure to reserve som pasta water and set aside.
  2. In a large skillet, heat olive oil over medium heat. Add the chopped yellow onion and red pepper flakes (if using), and cook for 4-5 minutes, until the onion is translucent and softened.
  3. Add the asparagus to the skillet and cook for 3-4 minutes, until the asparagus is tender but still crisp.
  4. Stir in the drained clams, white wine (or reserved clam juice), parsley, green onions and fresh thyme leaves. Cook for 2-3 minutes, allowing the flavors to meld.
  5. Add the cooked angel hair pasta to the skillet, tossing to combine with the clam and vegetable mixture.  Add a little bit of the reserved pasta water to help the sauce come together. Season with salt and pepper to taste.
  6. Remove from heat, and garnish with grated Parmesan cheese, if desired.