Spaghetti alle Vongole
A classic Italian seafood pasta dish featuring spaghetti tossed with fresh clams in a briny, garlicky white wine sauce, finished with fresh parsley. This recipe emphasizes the natural flavors of the sea.
🧂 Ingredients
- 400 g Spaghetti(High-quality durum wheat spaghetti is recommended.)
- 1 kg Fresh clams(Vongole (small hard-shell clams) are traditional. Ensure they are alive and smell fresh. If using frozen, thaw completely and drain.)
- 4 cloves Garlic(Thinly sliced or minced, depending on preference.)
- 150 ml Dry white wine(Such as Pinot Grigio or Vermentino. Avoid sweet wines.)
- 1 bunch Fresh parsley(Finely chopped, stems removed.)
- 0.5 teaspoon Red pepper flakes (or dried chili)(Adjust to your spice preference. Start with less if unsure.)
- 4 tablespoons Extra virgin olive oil(Good quality for sautéing and finishing.)
- to taste Salt(For pasta water and seasoning.)
👨🍳 Instructions
- 1
Purge the clams: Rinse the clams under cold running water. Place them in a large bowl filled with cold water and add 2 tablespoons of salt (mimicking seawater). Let them sit for at least 1 hour, or up to 2 hours, changing the water once if it becomes cloudy. This helps them expel any sand or grit. Discard any clams that are open and do not close when tapped.
⏱️ 60-120 minutes - 2
Prepare the aromatics: While the clams are purging, finely chop the parsley and thinly slice or mince the garlic. If using dried chili, crush it slightly.
⏱️ 5 minutes - 3
Cook the spaghetti: Bring a large pot of generously salted water to a rolling boil (it should taste like the sea). Add the spaghetti and cook according to package directions until al dente (firm to the bite). Reserve about 1.5 cups (350ml) of the starchy pasta water before draining.
⏱️ 10-12 minutes - 4
Sauté aromatics and chilies: While the pasta cooks, heat the olive oil in a large, deep skillet or pot over medium heat (around 180°C / 350°F). Add the sliced garlic and red pepper flakes. Sauté for about 1-2 minutes until the garlic is fragrant and just beginning to turn golden. Be careful not to burn the garlic, as it will become bitter.
⏱️ 2 minutes - 5
Steam the clams: Increase the heat to medium-high (around 200°C / 400°F). Add the purged clams to the skillet. Pour in the white wine. Cover the skillet tightly with a lid and cook for 5-8 minutes, shaking the pan occasionally, until most of the clams have opened. The steam from the wine and clam juices will cook them.
⏱️ 5-8 minutes - 6
Separate clams and strain liquid: Using a slotted spoon, carefully remove the opened clams from the skillet and set them aside in a bowl. Discard any clams that did not open. Pour the cooking liquid from the skillet through a fine-mesh sieve lined with cheesecloth (or a coffee filter) into a clean bowl to remove any grit. Return the strained liquid to the skillet.
⏱️ 3 minutes - 7
Combine pasta and sauce: Add the drained spaghetti directly to the skillet with the strained clam liquid. Add about half of the reserved pasta water. Toss vigorously over medium-high heat for 1-2 minutes, allowing the pasta to absorb the liquid and emulsify into a light sauce. If the sauce seems too dry, add more pasta water, a tablespoon at a time, until it reaches a glossy consistency.
⏱️ 2 minutes - 8
Finish and serve: Add the cooked clams back to the skillet along with most of the chopped fresh parsley. Toss gently to combine and heat through for about 30 seconds. Taste and adjust seasoning with salt if needed (clams are naturally salty). Serve immediately in warm bowls, garnished with the remaining fresh parsley and a drizzle of good quality extra virgin olive oil.
⏱️ 1 minute
💡 Pro Tips
- ✓Always use fresh clams. If any remain closed after cooking, discard them.
- ✓Do not add cheese to this dish; it will overpower the delicate seafood flavor.
- ✓The quality of the white wine significantly impacts the final taste.
- ✓For a richer sauce, you can add a knob of cold butter at the end of step 7, whisking until melted.
✨ Twist Ideas
Inspiration for your own version of this recipe
- Spaghetti alle Vongole in Rosso: Add 1-2 tablespoons of tomato paste to the skillet with the garlic, or a handful of cherry tomatoes (halved) after the wine has reduced slightly.
- Spaghetti alle Vongole Bianche: This is the classic version, as described.