Description
A coastal Italian classic, Spaghetti alle Vongole brings the taste of the sea to your table with tender clams, garlicky olive oil, and perfectly cooked spaghetti in a light, flavorful sauce.
Ingredients
Scale
- 400 grams Spaghetti
- 1 kilogram Fresh clams (littleneck or manila)
- 4 cloves Garlic, thinly sliced
- 4 tablespoons Extra virgin olive oil
- 120 ml Dry white wine
- 1/2 teaspoon Red chili flakes (optional)
- 2 tablespoons Fresh parsley, chopped
- Salt to taste
- Black pepper to taste
Instructions
- Set a large pot of salted water to boil. While waiting, soak clams in cold water for 20–30 minutes to purge sand.
- In a wide pan, heat olive oil over medium. Add garlic and chili flakes, cooking until fragrant, about 1–2 minutes.
- Increase heat and add clams and white wine. Cover and steam for 5–7 minutes until most clams open. Discard any unopened clams.
- Cook spaghetti until just under al dente. If needed, strain clam liquid to remove grit.
- Transfer pasta to the pan with clams and add a ladle of pasta water. Toss over medium heat until the pasta finishes cooking and sauce thickens.
- Stir in parsley and black pepper. Toss gently to combine.
- Serve hot in warm bowls, with lemon wedges and crusty bread on the side.
Notes
- Always reserve some pasta water for emulsifying the sauce.
- Don’t overcook the clams — remove them once they open.
- Use a wide pan for even tossing and better sauce coverage.
Nutrition
- Serving Size: 1 bowl
- Calories: 480
- Sugar: 1g
- Sodium: 620mg
- Fat: 14g
- Saturated Fat: 2g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 61g
- Fiber: 3g
- Protein: 25g
- Cholesterol: 40mg
Keywords: Spaghetti alle Vongole, Italian pasta, clam pasta, seafood spaghetti, Neapolitan dish