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.

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Spaghetti alle Vongole

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Spaghetti alle vongole
Prep Time: 10 minutes
Cook Time: 15 minutes
Total Time: 25 minutes
Servings: 4


  • 0.25 cup flat-leaf parsley 1/4 cup roughly chopped fresh flat-leaf parsley
  • 2 garlic 2 peeled and halved garlic cloves
  • 1 lbs spaghetti 1 pound spaghetti
  • 2 lbs clams 2 pounds of clams
  • 0.33333333333333 cup white wine 1/3 cup of white wine
  • grissini day old bread crumbled grissini or day old bread


  • 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.
  • In a large pot add water, add salt and cook over high heat.
  • In a large skillet Sautee garlic with olive oil, parsley. Add the clean clams and the white wine. Cover and let steam them.


Calories: 469kcal | Carbohydrates: 87g | Protein: 20g | Fat: 2g | Cholesterol: 10mg | Sodium: 214mg | Potassium: 303mg | Fiber: 3g | Sugar: 3g | Vitamin A: 420IU | Vitamin C: 5.4mg | Calcium: 45mg | Iron: 2.3mg

Giangi's Kitchen provides nutritional information, but these figures should be considered estimates, as a registered dietician does not calculate them.

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