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Spaghetti alle vongole is the definitive seafood pasta of Naples and the Campanian coast — sweet briny clams steamed open in white wine and garlic, their precious juices forming the most naturally flavorful pasta sauce imaginable. The dish relies entirely on the freshness and quality of the clams, so sourcing the best available is paramount. Finished with good olive oil, fresh parsley, and a flick of chili, it is elegance and simplicity in perfect balance. The pasta finishes cooking in the clam liquid itself, ensuring every strand is saturated with the taste of the sea.
Prep
20 min
Cook
20 min
Total
40 min
Servings
4 srv
Difficulty
Medium
Calories
420 kcal
For 4 serving(s)
Per serving
Soak the clams in cold salted water for 30 minutes to purge any sand. Drain, scrub any dirty shells, and discard any that stay open.
Cook spaghetti in well-salted boiling water until 2 minutes short of al dente. Reserve 200ml of pasta water before draining.
Heat olive oil in a large wide pan over high heat. Add the sliced garlic and chili flakes and cook 30 seconds.
Add the clams all at once, pour in the white wine, and cover with a lid. Cook over high heat for 3-4 minutes, shaking the pan, until all clams open. Discard any that remain closed.
Remove half the clams from their shells for easier eating, leaving the rest in shell for presentation.
Add the par-cooked spaghetti to the pan with a splash of pasta water. Toss over medium heat for 2 minutes until al dente and the pasta has absorbed the clam juices.
Season, scatter generously with chopped fresh parsley, and serve immediately in warm bowls.
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