Spaghetti alle Vongole (Spaghetti with Clams)

Spaghetti alle Vongole is one of the most beloved Italian seafood dishes, a classic of Parthenopean cuisine. Elegant yet incredibly simple, this dish relies on fresh ingredients and a few essential steps to achieve perfection. It’s perfect for any occasion, any season, and makes a delightful addition to a fish menu.

We’ve used spaghetti here, but any long pasta pairs beautifully with vongole. One key tip: ensure the clams are alive when you buy them, discarding any broken or open ones, and clean them thoroughly. Soaking them in cold water with coarse salt (about 2 tablespoons for every litre of water) for a few hours helps them self-clean, releasing sand and dirt.

There are also many variations of this recipe. Some include tomatoes, bottarga, vegetables, or aromatic breadcrumbs. Whichever way you prepare it, Spaghetti alle Vongole remains a timeless Italian treasure!

Servings: 4

Ingredients:

• 11 oz (320 g) spaghetti
• 2.2 lbs (1 kg) vongole (clams)
• 50 ml dry white wine
• 2 cloves garlic
• 3 tbsp (40 g) olive oil
• 1 small peperoncino (chili pepper)
• 1 bunch parsley, finely chopped
• Salt, to taste

To Clean the Vongole:

• 6 tbsp coarse salt
• 3 litres water

Step-by-Step Instructions:

1. Prep the vongole
   Rinse 2 lbs (1 kg) vongole under cold water, discarding any with broken shells. Soak them in 1.5 litres of water with 3 tbsp coarse salt for about 1.5 hours to purge sand and debris. After soaking, drain and rinse the clams thoroughly. Refill the bowl with another 1.5 litres of water and 3 tbsp coarse salt, and soak the clams for an additional 1.5 hours. Rinse well one final time and set aside.
2. Cook the spaghetti
   Bring a large pot of salted water to a boil and cook 11 oz (320 g) spaghetti until al dente. Reserve about ½ cup (120 ml) of the pasta water before draining.
3. Sauté the aromatics
   In a large skillet, heat 3 tbsp (40 g) olive oil over medium heat with the parsley stems. Add 1 clove garlic (crushed but not chopped) and 1 small peperoncino. Sauté until the garlic is golden and fragrant, taking care not to burn it.
4. Cook the clams
   Add the cleaned vongole to the skillet, followed by 50 ml dry white wine. Cover with a lid and cook on medium-high heat for about 2 minutes, or until the clams open. Discard any that remain closed. Avoid overcooking, as the clams will continue to cook when combined with the pasta. Strain the cooking liquid to remove any sand, and reserve it. Remove about half of the clams from their shells, drizzle some filtered liquid over them to keep them moist, and set aside.
5. Combine the pasta and sauce
   In the same skillet, add a drizzle of olive oil and 1 clove garlic. Sauté until fragrant, then remove it from the skillet. Pour in a little of the filtered liquid and let it warm gently. Add the drained spaghetti and toss everything together, incorporating the reserved filtered liquid and a splash of pasta water if needed to loosen the sauce.

5. Add the parsley
   Sprinkle in the finely chopped parsley and toss gently to combine. Adjust seasoning with additional peperoncino or olive oil if desired.
6. Serve and enjoy
   Serve immediately, garnished with extra parsley if you like. 

Buon appetito!

Nutritional Information (per serving):
Calories: 540 kcal | Protein: 34 g | Carbohydrates: 66 g | Fat: 17 g | Saturated Fat: 2 g | Fibre: 3 g | Sugar: 3 g | Sodium: 1,020 mg | Cholesterol: 30 mg

Disclaimer: The nutritional information provided in this blog is an estimate based on available online tools. It is not intended to serve as medical or dietary advice. We do not accept responsibility for any consequences arising from the use of this information.