Spaghetti alle vongole with fresh clams in a garlic and white wine sauce

Spaghetti alle Vongole

Written by on in Pasta

Spaghetti alle vongole is one of Italy’s simplest and most loved pasta dishes: fresh clams steamed open in olive oil, garlic, chili and white wine, then tossed with spaghetti so the pasta soaks up all of the sweet, briny juices. With just a handful of ingredients, it tastes like a seaside trattoria and comes together in about 35 minutes.

Prep: 20 min (plus 30 min soaking)
Cook: 15 min
Total: 35 min
Serves: 4

Ingredients

  • 2 lb (900 g) small fresh clams (littlenecks or Manila), scrubbed
  • 1 lb (450 g) spaghetti or linguine
  • 1/3 cup (80 ml) extra-virgin olive oil, plus more to finish
  • 4 cloves garlic, thinly sliced
  • 1/2 teaspoon red pepper flakes (or 1 small fresh chili, sliced)
  • 1/2 cup (120 ml) dry white wine
  • 1/3 cup fresh flat-leaf parsley, finely chopped
  • Salt, for the pasta water
  • 1 tablespoon butter (optional)
  • Zest of 1/2 lemon (optional)

Instructions

  1. Soak the clams in a bowl of cold, salted water for 30 minutes so they release any sand. Lift them out, rinse and discard any with cracked shells or any that stay open when tapped.
  2. Bring a large pot of well-salted water to a boil and cook the spaghetti for 2 minutes less than the package directions.
  3. Meanwhile, heat the olive oil in a large, deep skillet over medium heat. Add the garlic and chili and cook for 1–2 minutes, until the garlic is just turning golden at the edges.
  4. Add the clams and white wine, cover the pan and cook for 4–6 minutes, shaking the pan now and then, until the clams open. Discard any that stay closed.
  5. Scoop out 1 cup of the pasta water, then drain the spaghetti and add it to the skillet with half of the parsley and a splash of the pasta water.
  6. Toss over medium-high heat for 1–2 minutes, until the pasta is al dente and the juices turn into a light, glossy sauce. Add more pasta water if it looks dry.
  7. Stir in the butter or a drizzle of olive oil, the rest of the parsley and the lemon zest, if using. Serve right away.

Tips for Perfect Spaghetti alle Vongole

  • Buy the freshest clams you can and cook them the day you buy them.
  • Finish the pasta in the pan. Tossing it with the clam juices and pasta water is what creates the silky sauce.
  • Go easy on the salt. Clams are naturally salty, so taste before adding any to the sauce.
  • No cheese, please: in Italy, Parmesan isn’t served with seafood pasta, so it doesn’t cover the delicate flavor of the clams.
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