Spaghetti alle Vongole (Spaghetti with Clams) is a classic Italian seafood pasta dish, especially popular in the coastal regions of Italy. It’s elegant in its simplicity, allowing the briny, fresh flavor of the clams to shine through with just a few ingredients—garlic, olive oil, white wine, and parsley.
🍝🦪 Spaghetti alle Vongole (Authentic Italian Recipe)
📋 Ingredients (serves 2–3):
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250g (about 9 oz) spaghetti
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500g (1 lb) fresh clams (vongole), scrubbed and rinsed
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3 tbsp extra virgin olive oil
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2–3 cloves garlic, thinly sliced
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½ cup dry white wine
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¼ tsp red pepper flakes (optional, for heat)
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2 tbsp chopped fresh parsley
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Salt, to taste
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Lemon wedges (optional, for serving)
👩🍳 Instructions:
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Purge the clams (if needed):
Soak the clams in cold, salted water for 20–30 minutes to release any sand. Rinse well. -
Cook the pasta:
Bring a large pot of salted water to a boil and cook the spaghetti until just al dente. Reserve ½ cup pasta water, then drain. -
Cook the clams:
In a large skillet, heat olive oil over medium heat. Add garlic and red pepper flakes, and sauté for 1–2 minutes until fragrant (don’t brown the garlic).
Add the clams and pour in the white wine. Cover with a lid and steam for 4–6 minutes, or until the clams open. Discard any that remain closed. -
Combine:
Add the cooked pasta to the skillet with the clams. Toss gently to combine, adding a splash of reserved pasta water if needed to loosen the sauce. -
Finish and serve:
Sprinkle with fresh parsley, season with salt to taste, and serve immediately with lemon wedges if desired.
📝 Tips:
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Use small, sweet clams like Manila or littlenecks for the most authentic flavor.
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For a richer version, swirl in a small knob of butter at the end.
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Prefer a red variation? Add a few cherry tomatoes to the garlic step for a light tomato-based version (alle vongole in rosso).
Would you like a wine pairing suggestion or a gluten-free pasta recommendation for this dish?