Spaghetti alle Vongole (Spaghetti with Clams)
Why this recipe works
- Fast, fresh cooking: The sauce comes together while the spaghetti boils, keeping the whole dish light and ready in under 30 minutes.
- Natural seafood depth: Fresh clams release their own briny juices as they steam, creating a savoury base without needing a heavy sauce.
- Clean finish: Dry white wine lifts the garlic and clam juices, while parsley adds freshness at the end.
Get the most out of this recipe
Ingredient notes
- Choose live clams: Use fresh, live clams with intact shells and discard any cracked ones before cooking.
- Keep the wine dry: A dry white wine works best because it adds acidity without making the sauce taste sweet.
- Rinse thoroughly: Rinse the clams well under cold running water to remove grit before they go into the pan.
Common mistakes
- Browning the garlic: Keep the garlic pale and fragrant; if it colours too quickly, lower the heat or add the wine sooner.
- Overcooking the clams: Remove the pan from the heat once the clams have opened so they stay tender rather than rubbery.
- A watery sauce: Add pasta water gradually and toss well so the clam juices become glossy and lightly coat the spaghetti.
Authenticity notes
- Built around the clam liquor: The defining character of spaghetti alle vongole comes from the juices released by the clams, not from a thick or creamy sauce.
- White version: This is a bianco-style version, made without tomatoes and finished simply with parsley.
Timing notes
- Serve straight away: This pasta is at its best immediately after tossing, while the sauce is glossy and the clams are just cooked.
- Work in parallel: Start the clam sauce while the spaghetti cooks so the pasta can go straight into the pan while still hot.
Equipment you'll need
Ingredients
Instructions
- Bring a large pot of water to the boil and season it with 1.5 tsp of the fine sea salt. Add the spaghetti and cook until just al dente. Reserve 150 ml of the pasta water, then drain.
- While the pasta cooks, heat the olive oil in a large frying pan over a medium heat. Thinly slice the garlic, then cook it with the chilli flakes for 30 to 60 seconds until fragrant, without letting it brown.
- Add the clams to the pan, pour in the dry white wine, and cover. Steam over a medium-high heat for 4 to 6 minutes, shaking the pan once or twice, until the clams have opened. Discard any that remain closed.
- Tip the drained spaghetti into the pan and toss well to coat in the clam juices. Add a splash of the reserved pasta water, a little at a time, until the sauce looks glossy and lightly coats the pasta. Taste and season with the remaining fine sea salt if needed.
- Finely chop the fresh parsley and toss it through the pasta. Serve straight away, spooning any clams and sauce from the pan over each portion.
Recipe notes
Tips
- Rinse the clams well under cold running water and discard any with cracked shells before cooking.
- Keep the garlic pale: if it starts to colour, lower the heat and add the wine sooner to stop it catching.
- If serving anyone who is pregnant, elderly, or immunocompromised, ensure the clams are thoroughly cooked and discard any that do not open.
Substitutions
- Replace Fresh parsley with Fresh basil for a softer, sweeter herbal finish.
- Replace Dry White Wine with water for an alcohol-free version; the sauce will be lighter, so rely on the clam juices and pasta water for body.
Storage
- Refrigerate up to 1 days
- Best eaten immediately. If you have leftovers, cool quickly and refrigerate; reheat gently in a frying pan with a splash of water until piping hot, taking care not to overcook the clams.
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Recipe overview
- Servings: 2 servings
- Total time: 25min (25min active)
- Difficulty: Easy
- Cuisine: Italian
-
Allergens:
Gluten Molluscs Wheat
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