Spaghetti alle Vongole (Spaghetti with Clams)

🍝 Spaghetti alle Vongole (Spaghetti with Clams)

 

Spaghetti alle Vongole is a quintessential Italian pasta dish originating from the Campania region, especially Naples. It’s a beautiful harmony of ocean brine, al dente spaghetti, aromatic garlic, and the heat of red pepper flakes, all emulsified with white wine and clam juices. Light yet deeply flavorful, it’s a dish that celebrates restraint, letting each ingredient shine.

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Ingredients

 

Main:

• 400g (14 oz) spaghetti

• 1kg (2.2 lbs) fresh clams (preferably small, like Manila or vongole veraci)

• 3 tbsp extra virgin olive oil

• 3 garlic cloves, thinly sliced

• 1 small fresh red chili or ½ tsp red pepper flakes

• 125ml (½ cup) dry white wine

• A handful of flat-leaf parsley, finely chopped

• Salt, to taste

• Optional: lemon zest or a squeeze of lemon juice

purging clams:

• Cold water + 1 tbsp sea salt

• Bowl + colander setup

 

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Execution

 

1. Purge the Clams

• Soak the clams in salted cold water for 30 minutes to 1 hour to purge sand.

• Rinse and scrub them clean. Throw away any that are cracked or fail to close when tapped.

2. Cook the Pasta

• Boil a large pot of salted water.

• Boil until al dente minus 1-2 minutes (the pasta will finish cooking in the sauce). Reserve ½ cup pasta water before draining.

• Set aside 1 cup of pasta water.

3. Cook the Clams

• Warm the olive oil in a large, deep skillet set over medium heat.

• Add the garlic and chili, sautéing until lightly golden—

• be careful not to let them burn.
  Stir in the clams and pour the white wine over them
  

• Cover and steam for 5–7 minutes, shaking the pan occasionally, until the clams have opened.Discard any unopened clams.

4. Combine & Emulsify

• Add the drained spaghetti to the clam pan with a splash of reserved pasta water.

• Toss over medium heat until the sauce emulsifies and coats the pasta.

• Stir in the chopped parsley and season lightly, as the clams bring their own saltiness.

• For a touch of brightness, finish with lemon zest or a squeeze of fresh lemon juice

5. Plate

• Place in shallow bowls or pasta plates.

• Garnish with extra parsley, cracked pepper, or a drizzle of high-quality olive oil.

 

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🕒 Prep & Cook Time

• Prep time: 20 minutes (includes purging clams)

• Cook time: 15 minutes

• Total time: 35 minutes

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🍽 Servings

• Serves 4 as a main course

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🎯 Difficulty

• Intermediate – Requires multitasking and timing precision, but is very achievable with focus.

 

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Additional Tips

 

• Don’t overcook the clams—they should just open and no more.

• High-quality pasta and wine matter. Bronze-die extruded spaghetti (for starch retention) + high-acid white wine (e.g., Alto Adige Pinot Grigio or Tuscan Vermentino) to balance the dish.

• Want extra richness? Monter au beurre: Off heat, swirl in 1 Tbsp chilled butter (diced) to glaze and thicken the sauce.

• For a deeper brine flavor, you can remove some clam meat from shells and mix it through the pasta, keeping some whole for presentation.

• No cheese! Traditionally, this is a seafood dish, and Parmesan is a no-go in Italian culinary etiquette.

 

Q&A about Spaghetti alle Vongole

 

Q: Can I use frozen or canned clams?

A: Fresh clams are best for both texture and flavor, but in a pinch, quality jarred clams with juice can be used. Just reduce the wine and salt accordingly.

Q: What if some clams don’t open?

A: Toss them—unopened clams may not be safe to eat.

Q: Can I make this dish ahead?

A: It’s best made fresh. However, you can prep the clams and chop ingredients ahead of time for a faster finish.

Q: What wine pairs best with Spaghetti alle Vongole?

A: Crisp, mineral whites like Pinot Grigio, Falanghina, Vermentino, or even Champagne.

Q: Can I add tomatoes?

A: That’s a Southern Italian variation! A handful of cherry tomatoes (halved and sautéed) can be added for a touch of sweetness.

Happy Cooking

Diana

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