Few dishes embody the essence of Italian coastal cuisine as perfectly as Spaghetti alle Vongole. Translating simply to “spaghetti with clams,” this dish is beloved in Naples and throughout southern Italy for its clean, briny flavor and elegant simplicity. With just a handful of ingredients—clams, pasta, olive oil, garlic, parsley, and sometimes tomatoes or chili flakes—it demonstrates the Italian philosophy of letting fresh, high-quality ingredients speak for themselves. The result is a meal that is light yet deeply flavorful, perfect for a warm evening with a glass of crisp white wine.
Ingredients (Serves 4)
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400 g (14 oz) spaghetti
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1 kg (2.2 lbs) fresh clams (vongole, littleneck, or manila clams)
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4 tablespoons extra virgin olive oil
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3 garlic cloves, thinly sliced
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½ teaspoon red chili flakes (optional, for heat)
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150 ml (½ cup) dry white wine (such as Pinot Grigio or Vermentino)
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A handful of fresh flat-leaf parsley, finely chopped
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Sea salt, to taste
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Freshly ground black pepper, to taste
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Lemon wedges, for serving (optional)
Preparing the Clams
The most important step in making spaghetti alle vongole is ensuring the clams are properly cleaned. Fresh clams often contain sand or grit, and nothing spoils the pleasure of this dish more than crunching down on a mouthful of it. Place the clams in a large bowl of cold salted water and let them sit for 30–40 minutes. During this time, they will naturally expel any sand. After soaking, drain and rinse them under fresh water, discarding any clams that are cracked or fail to close when gently tapped.
Cooking the Pasta
Bring a large pot of salted water to a boil. Add the spaghetti and cook until just shy of al dente—about one to two minutes less than the package instructions suggest. The pasta will finish cooking in the clam sauce, absorbing its briny flavors. Before draining, remember to reserve about one cup of pasta cooking water, which can later be used to adjust the sauce’s consistency.
Making the Sauce
While the pasta cooks, prepare the clam sauce. Heat the olive oil in a large, wide skillet or sauté pan over medium heat. Add the sliced garlic and sauté until golden and fragrant, being careful not to let it burn. If you enjoy a touch of spice, add the chili flakes at this stage.
Increase the heat to medium-high and add the clams, followed immediately by the white wine. Cover the pan and allow the clams to steam for 5–7 minutes, shaking the pan occasionally. The clams are ready once they have opened; discard any that remain tightly closed. The released clam juices, mingling with the wine, create a naturally rich and flavorful broth that forms the heart of the sauce.
Combining Pasta and Sauce
Once the clams are cooked, add the drained spaghetti directly to the skillet, tossing it gently with the clam broth. If the mixture seems dry, add a splash of the reserved pasta cooking water to create a silky, well-coated sauce. Season lightly with salt and freshly ground black pepper, remembering that the clams themselves are naturally salty. Sprinkle generously with chopped parsley, which adds freshness and a vibrant green color.
Serving the Dish
Spaghetti alle vongole is best served immediately, while the clams are still warm and the pasta is glossy with sauce. Divide the spaghetti among shallow bowls, arranging the clams attractively on top. A drizzle of extra virgin olive oil just before serving enhances the aroma, while a squeeze of lemon brightens the briny flavors. Pair the dish with a chilled Italian white wine like Falanghina, Greco di Tufo, or a dry Pinot Grigio for an authentic experience.
Tips for Success
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Choose fresh clams – The dish lives and dies by the quality of its seafood. Fresh, live clams are essential. Frozen clams can be used in a pinch but lack the same depth of flavor.
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Do not overcook the clams – Overcooked clams turn rubbery. Remove them from heat as soon as they open.
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Keep it simple – Traditional Neapolitan versions of spaghetti alle vongole are made in bianco (without tomatoes), relying only on garlic, oil, and wine. Some regions prefer in rosso, where a few cherry tomatoes are added for sweetness. Either approach is delicious.
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Balance the sauce – Use the pasta water wisely. It contains starch that helps emulsify the olive oil and clam broth into a light yet cohesive sauce.
Why This Dish Matters
Beyond its delicious taste, spaghetti alle vongole is a dish that celebrates Italian food culture—minimalist, seasonal, and focused on quality ingredients. It is a prime example of cucina povera, where simple, affordable ingredients are elevated to something extraordinary. A plate of spaghetti alle vongole transports you straight to a seaside trattoria, where the salty breeze mixes with the aroma of garlic and wine.
It is also a highly adaptable dish: serve it as a quick weeknight dinner, or dress it up for a dinner party. Its lightness makes it suitable as a primo piatto (first course) in a multi-course Italian meal, but it is equally satisfying on its own.
Final Thoughts
Spaghetti alle vongole is not just a recipe—it is a sensory journey to the Italian coast. Each forkful carries the taste of the sea, the warmth of the Mediterranean sun, and the comfort of a timeless culinary tradition. With little more than pasta, clams, and a few pantry staples, you can create a meal that is both elegant and comforting. Once you master this dish, it is sure to become a favorite in your kitchen repertoire.
