Description
This Spaghetti alle Vongole seafood pasta recipe is a classic Italian dish featuring tender clams, garlic, white wine, and parsley, tossed with al dente spaghetti. It’s a light yet flavorful recipe perfect for seafood lovers and quick weeknight meals.
Ingredients
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400g (14 oz) spaghetti
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1kg (2.2 lbs) fresh clams (vongole), scrubbed and rinsed
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4 tablespoons extra virgin olive oil
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4 garlic cloves, thinly sliced
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1/2 teaspoon red chili flakes (optional)
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150ml (2/3 cup) dry white wine
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1 small bunch fresh parsley, finely chopped
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Salt, to taste
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Freshly ground black pepper, to taste
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Zest of 1 lemon (optional)
Instructions
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Purge the clams: Soak clams in salted cold water for 30 minutes, then rinse thoroughly to remove sand.
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Cook the spaghetti: In a large pot, boil salted water and cook spaghetti until just al dente. Reserve 1/2 cup of pasta water and drain.
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Sauté garlic: In a large pan, heat olive oil over medium heat. Add sliced garlic and chili flakes; sauté until fragrant but not browned.
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Steam clams: Add clams and white wine to the pan. Cover with a lid and cook for 5–7 minutes, shaking the pan occasionally until clams open. Discard any that remain closed.
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Combine pasta and sauce: Add the drained spaghetti directly into the pan with the clams. Toss well to coat, adding reserved pasta water as needed to loosen the sauce.
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Finish and serve: Stir in chopped parsley, season with salt, pepper, and lemon zest if using. Serve immediately with a drizzle of olive oil.
Notes
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Use the freshest clams available for the best flavor.
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Do not overcook clams—they become rubbery if cooked too long.
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Gluten-free spaghetti can be used as a substitute.
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Optional: Add a knob of butter at the end for a richer sauce.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian
