Spaghetti alle Vongole

Name: Spaghetti alle Vongole
Cook time: 25 min
Total time: 25 min
Yield: 4 servings
Cuisine: Italian
Ingredients: 400g Spaghetti; 1 kg Vongole (Small Clams), scrubbed; 4 tbsp Extra Virgin Olive Oil; 3 cloves of Garlic Clove, thinly sliced; 150ml Dry White Wine; 1 Small Red Chili; 2 tbsp Flat-Leaf Parsley, finely chopped

Spaghetti alle Vongole is a bright, coastal Italian classic — tender clams steamed in a garlicky, wine-scented sauce and tossed with al dente pasta and fresh parsley. It cooks quickly but yields a delicate, briny flavor that feels both elegant and comforting, perfect for a simple weeknight supper or a special dinner.

Spaghetti alle Vongole is a bright, coastal Italian classic — tender clams steamed in a garlicky, wine-scented sauce and tossed wi... Show more

Traditional Italian Recipe

Health Grade

B+ · Healthy

Rating

4.3

Time

25 min

Price

1,40 €

Calories

560 kcal

low calorie

nutritious

low sugar

italian

Method

Prep the ingredients

Rinse the vongole under cold running water, scrub the shells well, and discard any cracked clams or any that stay open when tapped. Thinly slice the garlic, finely chop the small red chili, and finely chop the flat-leaf parsley, keeping the parsley separate for the finish.

Sauté the aromatics

Set a large skillet over medium heat and warm the extra virgin olive oil. Add the sliced garlic and chopped chili, and cook, stirring, for 1 minute until fragrant and just barely turning pale gold; do not let the garlic brown.

Steam the clams

Add the vongole to the pan, pour in the dry white wine, and cover immediately. Cook over medium-high heat for 5–7 minutes, giving the pan a gentle shake once or twice, until the shells open and the clam juices mingle with the wine. Discard any clams that stay closed.

Boil the spaghetti

While the clams cook, bring a large pot of water to a boil and cook the spaghetti until it is 1 minute shy of al dente, usually 8–10 minutes. Stir once or twice so the strands do not stick together.

Drain the pasta

Before draining, reserve some of the starchy pasta water, then drain the spaghetti well.

Finish the pasta

Tip the spaghetti into the skillet with the clams, add a splash of the reserved pasta water, and toss over medium heat for 1–2 minutes until the sauce turns glossy and coats the pasta. Fold in most of the parsley, adding a little more pasta water if the pan looks dry.

Serve immediately

Divide the spaghetti alle vongole among warm plates or bowls, spoon the clams and sauce over the top, and finish with the remaining parsley. Serve right away while everything is hot and silky.