Kitchen Recipe Collection
Italian Spaghetti alle Vongole (Spaghetti with Clams)
A Neapolitan classic. Spaghetti tossed in a light, briny sauce made from fresh clams, garlic, olive oil, white wine, and parsley.
- Prep
- 20 min
- Cook
- 15 min
- Total
- 35 min
- Servings
- 4
- Difficulty
- medium
- Cuisine
- italian
Ingredients
Scaled for 4 servings
- spaghetti or linguine
- fresh clams (vongole veraci, purged of sand)
- garlic (sliced thin)
- dry white wine
- extra virgin olive oil
- fresh parsley (finely chopped)
- red pepper flakes (optional)
- salt
Equipment
- Large pot for pasta
- Large skillet with tight-fitting lid
Instructions
- 1
Purge the Clams
Soak the clams in cold, heavily salted water for at least 1 hour to encourage them to spit out any sand. Discard any clams with broken shells or that do not close when tapped.
- 2
Boil Pasta
Bring a large pot of salted water to a boil. Drop in the spaghetti and cook until very al dente (about 2 minutes less than the package instructions).
- 3
Aromatize Oil
In a large skillet, gently heat the olive oil, sliced garlic, and red pepper flakes over medium heat until the garlic is fragrant but not browned.
- 4
Cook Clams
Add the purged clams to the skillet. Pour in the white wine and immediately cover the skillet with a lid. Increase heat to medium-high.
- 5
Steam
Steam the clams for 3-5 minutes, shaking the pan occasionally. Remove the lid; the clams should all be wide open. (Discard any that remain tightly shut).
- 6
Combine
Transfer the undercooked pasta directly into the skillet with the clams and their juices.
- 7
Finish Pasta in Sauce
Cook the pasta in the clam juices for the final 2 minutes, tossing vigorously. The starches from the pasta will emulsify with the oil and clam liquor to create a creamy sauce.
- 8
Add Parsley
Remove from heat. Stir in a large handful of fresh chopped parsley.
- 9
Serve
Serve immediately while hot, dividing the clams evenly. Do NOT serve with cheese.
Cooking Tips
- Never add parmesan cheese to seafood pasta. The strong cheese overpowers the delicate, briny flavor of the clams.
- Vigorously tossing the pasta in the skillet (mantecatura) is the secret to a creamy sauce without using butter or cream.
Variations
- Vongole in Rosso: Add a handful of halved cherry tomatoes or a spoonful of tomato puree to the skillet before adding the clams.
Chef's Notes & Storage
- The quintessential Italian Christmas Eve dish, especially in Southern Italy.
Nutrition Estimate
450 calories · 25g protein · 60g carbs · 12g fat · 3g fiber per serving
