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Spaghetti alle Vongole

A traditional Italian pasta made with fresh littleneck clams, spaghetti, garlic, extra virgin olive oil, dry white wine, and parsley. Finished with reserved pasta water for a naturally silky sauce.
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Delicious Italian clam pasta with herbs and fresh clams in authentic spaghetti alle vongole recipe.
Prep Time20 minutes
Cook Time15 minutes
Total Time35 minutes
Servings: 4
Course: Dinner, Lunch, Main Course, Primo

Ingredients
  

For the Pasta

  • 12 oz spaghetti (340 g)
  • Salt for the pasta water

For the Clam Sauce

  • 2.2 lb fresh littleneck clams 1 kg
  • 3 tablespoon extra virgin olive oil
  • 3 cloves garlic lightly crushed
  • ½ cup dry white wine 120 ml
  • Fresh parsley finely chopped

Optional

  • ½ teaspoon red chili flakes

Instructions

Clean the Clams

  • Place 2.2 lb fresh clams in a bowl of cold water with 1 tablespoon salt.
  • Let soak for 20 to 30 minutes to release sand.
  • Rinse thoroughly and discard any clams that remain open when tapped.

Cook the Spaghetti

  • Bring a large pot of water to a rolling boil.
  • Salt generously until the water tastes like the sea.
  • Add 14 oz spaghetti and cook until al dente.
  • Reserve ½ cup pasta water, then drain the pasta.

Cook the Garlic

  • Heat 3 tablespoons extra virgin olive oil in a wide pan over medium heat.
  • Add 3 lightly crushed garlic cloves and ½ teaspoon red chili flakes.
  • Cook gently for 30 to 60 seconds, stirring constantly, until fragrant.
  • Do not brown the garlic.

Steam the Clams

  • Add the cleaned clams to the pan.
  • Immediately pour in ½ cup dry white wine.
  • Cover the pan and cook 3 to 5 minutes, shaking gently, until the clams open.
  • Discard any clams that remain closed.

Finish the Pasta

  • Add the drained spaghetti directly to the pan.
  • Toss gently to coat in the olive oil, clam juices, and wine.
  • Add ¼ to ½ cup reserved pasta water, a little at a time, until the sauce becomes silky and glossy.

Serve Immediately

  • Remove from heat.
  • Sprinkle with 2 tablespoons chopped fresh parsley.
  • Taste before adding salt. The clams provide natural salinity.
  • Serve immediately while the pasta is glossy and aromatic.

Italian Chef Tips

  • Reserve your pasta water before draining.
  • Discard any clams that remain closed after cooking.
  • Taste before adding salt. The clams naturally season the sauce.

Nutrition

Serving: 4gCalories: 480kcalCarbohydrates: 62gProtein: 24gFat: 14gSaturated Fat: 2gSodium: 520mgFiber: 3g