Spaghetti alle Vongole

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Spaghetti alle Vongole is one of the most elegant yet simple Italian pasta dishes, straight from the coastal kitchens of Campania. It combines briny fresh clams with garlic, olive oil, white wine, and parsley—tossed with al dente spaghetti for a dish that’s both light and deeply flavorful.

Here’s a traditional-style recipe:

🍝 Spaghetti alle Vongole (Spaghetti with Clams)

Ingredients (Serves 2–3)

  • 350g (12 oz) spaghetti

  • 1 kg (2.2 lbs) fresh clams (like littlenecks or Manila), scrubbed and rinsed

  • 4 tbsp extra-virgin olive oil

  • 3 cloves garlic, thinly sliced

  • ½ tsp red pepper flakes (optional, for a gentle heat)

  • 150 ml (⅔ cup) dry white wine

  • A handful of fresh parsley, finely chopped

  • Salt, for pasta water

  • Freshly ground black pepper

  • Lemon wedges, for serving (optional)

Instructions

  1. Purge the clams:
    Place clams in a large bowl of cold salted water for 30–45 minutes to let them release any sand. Drain and rinse well.

  2. Cook the spaghetti:
    Bring a large pot of salted water to a boil. Cook spaghetti until just shy of al dente (about 1 minute less than package directions). Reserve 1 cup of pasta water.

  3. Make the clam sauce:

    • In a large skillet, heat olive oil over medium heat.

    • Add garlic and red pepper flakes, sauté until fragrant (about 30 seconds, not browned).

    • Add clams, pour in white wine, and cover. Cook for 5–7 minutes, shaking the pan occasionally, until most clams open (discard any that stay closed).

  4. Combine pasta & clams:
    Transfer the pasta into the skillet with the clams. Toss gently, adding a splash of reserved pasta water if needed to create a silky sauce.

  5. Finish:
    Stir in fresh parsley, season with black pepper, and toss again so the spaghetti absorbs the clam juices.

  6. Serve:
    Divide between plates, drizzle with a little extra olive oil, and serve immediately with lemon wedges on the side.

✨ Tips & Variations:

  • In Naples, the dish is often made bianco (without tomato).

  • In Rome, you might find a rosso version, where a touch of cherry tomatoes is added for color and sweetness.

  • Use the best-quality olive oil you can—its flavor carries the dish.

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