Name: Spaghetti alle Vongole
Prep time: 20 min
Cook time: 15 min
Total time: 35 min
Cuisine: Italian
Ingredients: 400g (14 oz) spaghetti; 1kg (2.2 lbs) fresh clams (vongole), scrubbed and rinsed; 4 tablespoons extra virgin olive oil; 4 garlic cloves, thinly sliced; 1/2 teaspoon red chili flakes (optional); 150ml (2/3 cup) dry white wine; 1 small bunch fresh parsley, finely chopped; Salt, to taste; Freshly ground black pepper, to taste; Zest of 1 lemon (optional)

Why You’ll Love Spaghetti alle Vongole Recipe

Spaghetti alle Vongole is a perfect example of how just a few high-quality ingredients can create something truly spectacular. It’s fast to prepare, ideal for weeknight dinners or impromptu gatherings, and it offers a satisfying meal without being heavy. The briny sweetness of fresh clams, the warmth of garlic and chili, and the fresh brightness of parsley come together with al dente spaghetti for an unforgettable dish. Plus, it’s a one-pan wonder that’s as quick to clean up as it is to cook.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Spaghetti
Fresh clams (such as littlenecks or Manila clams)
Extra-virgin olive oil
Garlic, thinly sliced
Red chili flakes (optional, for heat)
Dry white wine
Fresh parsley, chopped
Salt
Freshly ground black pepper

Directions

Begin by cleaning the clams: soak them in cold salted water for 20-30 minutes to purge sand, then rinse and scrub the shells.
Bring a large pot of salted water to a boil. Cook the spaghetti until just shy of al dente, as it will finish cooking in the sauce. Reserve about 1 cup of pasta water before draining.
In a large skillet or sauté pan, heat olive oil over medium heat. Add the sliced garlic and red chili flakes, sautéing until the garlic is golden but not browned.
Add the clams to the pan and pour in the white wine. Cover with a lid and cook for 5-7 minutes, or until the clams have opened. Discard any that do not open.
Add the cooked spaghetti to the skillet, tossing to coat in the clam sauce. If needed, add a bit of reserved pasta water to loosen the sauce.
Sprinkle with chopped parsley and season with salt and pepper to taste. Serve immediately.

Servings and timing

This recipe serves 4 people.
Prep time: 15 minutes
Cook time: 15 minutes
Total time: 30 minutes

Variations

Tomato variation: Add a handful of cherry tomatoes or a splash of tomato passata to the sauce for a richer flavor and a touch of sweetness.
Lemon zest: A sprinkle of lemon zest at the end adds a fresh citrus lift.
Butter finish: Stir in a small knob of butter before serving for a slightly richer sauce.
Garlic-free version: For a more delicate seafood flavor, omit the garlic.
Pasta swap: Linguine or fettuccine can be used instead of spaghetti.

Storage/Reheating

Spaghetti alle Vongole is best enjoyed fresh, but if you have leftovers:

Storage: Store in an airtight container in the refrigerator for up to 2 days.
Reheating: Gently reheat in a skillet over low heat with a splash of water or olive oil to loosen the sauce. Avoid microwaving, as it can make the clams rubbery.

FAQs

How do I know when the clams are cooked?

Clams are cooked when their shells open. This usually takes about 5-7 minutes. Discard any that do not open after cooking.

Can I use frozen clams for this recipe?

Yes, but make sure they’re properly thawed and cleaned. Fresh clams are preferred for the best flavor.

What type of wine should I use?

Use a dry white wine such as Pinot Grigio, Sauvignon Blanc, or Vermentino. Avoid sweet wines.

Is it necessary to soak the clams?

Yes, soaking helps purge sand and grit from the clams, ensuring a cleaner final dish.

Can I make this dish without wine?

Yes, you can substitute seafood or chicken broth, though wine adds depth to the sauce.

What pasta works best?

Spaghetti is traditional, but linguine or thin spaghetti also work well with this sauce.

How do I prevent the garlic from burning?

Cook garlic on medium heat and watch closely. Once it’s golden and fragrant, proceed to the next step.

What herbs can I use besides parsley?

Basil or oregano can be used, though they’ll change the flavor profile slightly. Parsley is most traditional.

Can I add other seafood?

Yes, mussels, shrimp, or calamari can be added for a more seafood-rich version of the dish.

Why is my sauce watery?

The sauce should be loose but flavorful. Be sure to reduce the wine slightly and use the right amount of pasta water for emulsification.

Conclusion

Spaghetti alle Vongole is a timeless Italian classic that brings out the best of simple, fresh ingredients. With minimal effort and maximum flavor, it’s the perfect dish for seafood lovers or anyone looking to bring a bit of coastal Italian charm to their kitchen. Whether you stick to tradition or add your own twist, this dish is sure to impress every time.