Spaghetti alle vongole is a classic Italian clam pasta made with fresh clams, white wine, garlic, parsley, and olive oil. Elegant, flavorful, and ready in only 25 minutes.
Spaghetti alle vongole is one of those timeless Italian dishes that proves you do not need many ingredients to create something truly memorable. Fresh clams, white wine, garlic, parsley, and perfectly cooked pasta come together in a light, flavorful sauce that tastes of the sea.
I learned to prepare this classic pasta from Chef Riccardo during one of my travels through Italy. He reminded me that with a recipe this simple, freshness and technique matter.
The clams must be handled gently, the pasta cooked perfectly al dente, and everything brought together at just the right moment.
Elegant, comforting, and ready in about 25 minutes, this is a dish I return to whenever I want to bring a little taste of Italy to my table.
Spaghetti alle Vongole. Easy to prepare and I know you will want to have seconds.
In this Article
- What Is Spaghetti alle Vongole?
- What does in Bianco Mean?
- A Note From Giangi
- Ingredients needed to make this recipe of spaghetti with clams
- Step-by-step on how to make this easy spaghetti alle vongole recipe
- Giangi’s Pro Tips
- What dishes can you enjoy with this spaghetti with clams
- Substitution and Variations
- Storing and Reheating
- Frequently Asked Questions
- If you enjoy this recipe, you may want to try my other recipes.
- Spaghetti alle Vongole Recipe
What Is Spaghetti alle Vongole?
Spaghetti alle vongole is a classic Italian pasta prepared in bianco, meaning without tomatoes. The sauce is created naturally as the fresh clams open and release their delicate juices into the skillet.
Olive oil, white wine, garlic, parsley, and a little pasta water come together to coat every strand of spaghetti with a light and flavorful sauce.
I learned to prepare this beautiful dish from Chef Riccardo during one of my travels through Italy. He reminded me that with recipes this simple, every ingredient and every step matter.
Fresh clams, perfectly cooked pasta, and a gentle hand are all you need to bring the flavors of the Italian coast to your table.
What does in Bianco Mean?
In bianco means that the pasta is prepared without tomatoes. The sauce comes together effortlessly from the natural juices released by the clams, along with good olive oil, white wine, garlic, parsley, and a little pasta water.
In return, you will enjoy a light, delicate sauce that coats every spaghetti strand without overpowering the fresh and delicate flavor of the clams. It is simple Italian cooking at its finest, where a few ingredients and the right technique create something truly special.
A Note From Giangi
Ingredients needed to make this recipe of spaghetti with clams
Only a handful of ingredients are needed for this classic Italian pasta, making freshness and quality especially important.
Flat leaf parsley always adds an amazing layer of flavor to your pasta and seafood. The flat leaf parsley is rich in flavor, and that flavor is released when in contact with liquids, in this case the white wine.
Garlic cloves: another great layer of flavor added to your wine, which in turn creates this rich sauce. This is one of those dishes that the garlic will remain with the cooking. Ensure that it is not burned, or it will alter the flavor of your dish.
Spaghetti, the star of this dish.
Vongole, or clams: all the same size so they cook at the same time. The best variety is littleneck or Manila clams. The 2-pound weight includes the shells.
White wine: always use good wine while cooking; it will pay you back with an amazing flavor. A dry white wine is best suited for this recipe.
Olive oil to cook your vongole. Use a good-quality extra-virgin olive oil if you have it handy. The oil is a great factor in the creation of the sauce.
Salt used to season the water, as well as to clean the clams.
Step-by-step on how to make this easy spaghetti alle vongole recipe
For all my recipes, please gather all the ingredients before you start cooking or baking, and I will guide you every step of the way.
- Place your clams in water and add salt over them. Shake them and remove the water twice. Clean and remove any broken clams and set aside
- In a large pot of salted water, cook the spaghetti to al dente, according to manufacturer suggestions.
- Meanwhile, in a large skillet, sauté the garlic with olive oil and parsley. Add the clams and the white wine. Cover to steam for about 5 to 8 minutes, depending on the size of your clams.
- Give the pan a good shake and discard the ones that have not opened up.
- When ready, reserve a cup of the cooking water, drain the spaghetti, and add it to the clams and toss until they are all well-coated. Add some of the reserved cooking water if the spaghetti appears dry. You want a silky, lightly emulsified sauce that coats every strand of spaghetti.
- Stir in more parsley and let the pasta rest for less than a minute to absorb the flavors.
Serve immediately.
Giangi’s Pro Tips
- Discard any cracked clams before cooking and any that remain closed after cooking. The ones that do not open may have been dead prior to cooking, which is not healthy to eat.
- Salting the clams is intended to purge and remove any sand and grit.
- In Italy, you will never see cheese, in this case Parmesan cheese, sprinkled over any seafood pasta dishes.
- Do not break the spaghetti in half. Not only is it not Italian, but they are so much harder to eat.
- Do not brown the garlic
What dishes can you enjoy with this spaghetti with clams
To soak up all the pasta sauce, serve it along with crusty bread or rosemary focaccia
Butter lettuce salad with shallot vinaigrette or fennel and tomato salad with lemon vinaigrette. My favorite is the bell pepper salad, which brings an element of freshness alongside.
And to be decadent, a huge slice of ricotta lemon cake for dessert with a cup of espresso.
Substitution and Variations
- Spaghetti can be substituted with linguine.
- Add a chopped peperoncino or red pepper flakes to your garlic cooking wine to give it a kick.
- Canned clams, how convenient they may be, should be the last option, as the flavor will not be the same; the freshness and slightly chewy taste will be gone, and they will not look the same as when stored in juices; storing them will make the clams opaque and slightly darker.
- Use mussels when clams are not available.
Storing and Reheating
Store: Store any leftover spaghetti in an airtight container in the refrigerator for up to 2 days.
Reheat: Place the desired amount into a skillet, add a dash of olive oil and a dash of water, and reheat over medium-low until warm.
Frequently Asked Questions
What does vongole mean?
Vongole is the Italian word for clams, specifically the small saltwater ones.
Which clams are best for spaghetti alle vongole?
The best clams for spaghetti alle vongole are littleneck clams, Manila clams, and Mediterranean cockles, which are the ones that I was raised on. They are small in shape and tender to the bite.
How do I know whether a clam is alive?
To know if a clam is alive, first check that the shell is tightly closed. Gently tap and see if it reacts. Discard any that feel light, smell foul, or remain wide open.
If you enjoy this recipe, you may want to try my other recipes.
Spaghetti alle Vongole Recipe
Ingredients
- ¼ cup flat-leaf parsley, roughly chopped + handful to sprinkle over the finished dish
- 2 garlic cloves, peeled and halved
- 1 pound spaghetti
- 2 pounds clams, weight with shell
- ⅓ cup dry white wine
- 3 tablespoons olive oil
- salt
Instructions
- Put clams in water and add salt to clean them and purge any sand or grit. Shake them and change the water twice. Remove all broken clams and set aside.
- In a large pot of salted water, cook the spaghetti al dente, or 2 minutes less than the manufacturer's suggested cooking time.
- Meanwhile, in a large skillet, sauté the garlic with olive oil and parsley over low heat. Add the clams and the white wine. Cover to steam for about 5 to 8 minutes, depending on the size of your clams.
- Give the pan a good shake and discard the ones that have not opened up.
- When ready, reserve a cup of the cooking water, drain the spaghetti, and add it to the clams and toss until they are all well-coated. Add some of the reserved cooking water if they are too dry.
- Stir in more parsley and let the pasta rest for less than a minute to absorb the flavors.
Notes
- Discard any cracked clams before cooking and any that remain closed after cooking. Those that do not open may have been dead before cooking, which is not healthy to eat.
- Salting the clams is intended to purge and remove any sand and grit,
- In Italy, you will never see cheese, in this case Parmesan cheese, sprinkled over any dishes that contain fish.
- Do not break the spaghetti in half. Not only is it not Italian, but it is also much harder to eat.
Nutrition
Giangi’s Kitchen provides nutritional information, but these figures should be considered estimates, as a registered dietician does not calculate them.
- Course: Pasta, Rice & Grains, Dinners
- Cuisine: Italian
- Type: Under 45 minutes
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