Spaghetti alle Vongole

  • 25 mins total
  • 10 mins prep
  • 15 mins cook
  • serves 4 

IntroductionSkip To The Recipe

Spaghetii alle vongole.

Our trip to Italy is coming to an end, but before moving on to our next big adventure, I have one more recipe from Chef Riccardo that he kindly prepared and shared with me, and I could not wait to pass it along to all of you.

Spaghetti alle Vongole. Easy to prepare and I know you will want to have seconds.

Enjoy and stay tuned for our next adventure to…..

Giangi's Kitchen Signature


Nutrition Facts
Spaghetti alle Vongole
Amount Per Serving
Calories 469 Calories from Fat 18
% Daily Value*
Fat 2g3%
Cholesterol 10mg3%
Sodium 214mg9%
Potassium 303mg9%
Carbohydrates 87g29%
Fiber 3g13%
Sugar 3g3%
Protein 20g40%
Vitamin A 420IU8%
Vitamin C 5.4mg7%
Calcium 45mg5%
Iron 2.3mg13%
* Percent Daily Values are based on a 2000 calorie diet.
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Spaghetti alle Vongole

  • 25 mins total
  • 10 mins prep
  • 15 mins cook
  • serves 4 


Original recipe yields 4 servings

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  • 1/4 cup roughly chopped fresh flat-leaf parsley
  • 2 peeled and halved garlic cloves
  • 1 pound spaghetti
  • 2 pounds of clams
  • 1/3 cup of white wine
  • crumbled grissini or day old bread


  1. Put clams in water and add salt to open them and clean them. Shake them and change the water twice. Remove all broken clams and set aside.

  2. In a large pot add water, add salt and cook over high heat.

  3. In a large skillet Sautee garlic with olive oil, parsley. Add the clean clams and the white wine. Cover and let steam them.


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