Authentic Spaghetti alle Vongole Recipe (Classic Italian Spaghetti with Clams)

Spaghetti alle Vongole, or spaghetti with clams, is a timeless Italian classic celebrated for its simplicity and delicate balance of flavors.

This dish brings the taste of the sea to your table, combining briny clams, aromatic garlic, fresh parsley, and a hint of white wine.

Perfect for a cozy dinner or a festive occasion, this recipe captures the essence of coastal Italian cuisine.

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Why Nonna Suggests This Recipe

1. Simple Yet Elegant: Few ingredients combine for a dish that’s both humble and sophisticated.
2. Bursting with Flavor: The natural brininess of clams infuses the pasta with rich, savory flavor.
3. Authentic Italian Tradition: Rooted in Italy’s coastal regions, it’s a dish that connects you to the heart of Italian cooking.
4. Quick to Prepare: Ready in about 30 minutes, making it ideal for weeknight dinners or last-minute entertaining.

Cooking Time

• Prep Time: 15 minutes (plus 3 hours for purging clams)
• Cook Time: 15 minutes
• Total Time: ~3 hours 30 minutes
• Servings: 4

Ingredients

For the Clams and Sauce:

• 2.2 lbs (1 kg) fresh clams
• 1 clove garlic, chopped
• 1 handful fresh parsley, finely chopped
• ½ cup (120 ml) dry white wine
• Salt, to taste

For the Pasta:

• 1.6 lbs (750 g) spaghetti
• Salt, for pasta water

Step-by-Step Instructions

1. Purge the Clams:

1. Place the clams in a large bowl with cold water and a generous handful of coarse salt.
2. Cover and refrigerate for at least 3 hours to remove any sand.

2. Prepare the Garlic and Parsley:

1. Wash the parsley and finely chop it along with the garlic.
2. Reserve half of the mixture for later use.

3. Cook the Clams:

1. Rinse the clams thoroughly under running water to remove any remaining sand.
2. Place the clams in a large frying pan, cover with a lid, and cook over medium heat until they open completely, about 5–7 minutes.
3. Discard any clams that do not open.

4. Make the Sauce:

1. In a separate frying pan, heat a drizzle of olive oil over medium heat.
2. Add half of the chopped garlic and parsley mixture, and sauté until fragrant, about 1 minute.
3. Using a slotted spoon, transfer the cooked clams to the pan with the garlic and parsley.
4. Strain the clam liquid through a fine-mesh sieve to remove any sand, then add it to the pan with the clams.
5. Deglaze with white wine, season lightly with salt, and cook over medium heat for 2–3 minutes.

5. Cook the Spaghetti:

1. Bring a large pot of salted water to a boil.
2. Cook the Spaghetti until al dente, according to package instructions.

6. Combine and Serve:

1. Drain the spaghetti and add it to the pan with the clams and sauce.
2. Toss over medium heat for 1–2 minutes to coat the pasta evenly.
3. Add the remaining garlic and parsley mixture for a fresh burst of flavor.
4. Serve immediately, garnished with additional parsley if desired.

Nutritional Facts (Per Serving)

Tips by Nonna

1. Use Fresh Clams: Fresh clams are essential for flavor. Ensure they are tightly closed and discard any that remain open after tapping.
2. Don’t Overcook the Clams: Remove the clams from heat as soon as they open to prevent them from becoming rubbery.
3. Enhance with Spice: Add a pinch of red pepper flakes for a subtle kick.
4. Perfect Pasta: Always cook the pasta until al dente for the best texture.
5. Wine Pairing: Serve with a chilled glass of dry white wine, such as Pinot Grigio or Vermentino, for a perfect pairing.

SPAGHETTI WITH CLAMS

This dish brings the taste of the sea to your table, combining briny clams, aromatic garlic, fresh parsley, and a hint of white wine.

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 15 minutes mins

Total Time 30 minutes mins

Course Fish

Cuisine Italian

Servings 4

Notes

Ingredients

For the Clams and Sauce:

• 2.2 lbs (1 kg) fresh clams
• 1 clove garlic, chopped
• 1 handful fresh parsley, finely chopped
• ½ cup (120 ml) dry white wine
• Salt, to taste

For the Pasta:

• 1.6 lbs (750 g) spaghetti
• Salt, for pasta water

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Step-by-Step Instructions

1. Purge the Clams:

1. Place the clams in a large bowl with cold water and a generous handful of coarse salt.
2. Cover and refrigerate for at least 3 hours to remove any sand.

---

2. Prepare the Garlic and Parsley:

1. Wash the parsley and finely chop it along with the garlic.
2. Reserve half of the mixture for later use.

---

3. Cook the Clams:

1. Rinse the clams thoroughly under running water to remove any remaining sand.
2. Place the clams in a large frying pan, cover with a lid, and cook over medium heat until they open completely, about 5–7 minutes.
3. Discard any clams that do not open.

---

4. Make the Sauce:

1. In a separate frying pan, heat a drizzle of olive oil over medium heat.
2. Add half of the chopped garlic and parsley mixture, and sauté until fragrant, about 1 minute.
3. Using a slotted spoon, transfer the cooked clams to the pan with the garlic and parsley.
4. Strain the clam liquid through a fine-mesh sieve to remove any sand, then add it to the pan with the clams.
5. Deglaze with white wine, season lightly with salt, and cook over medium heat for 2–3 minutes.

---

5. Cook the spaghetti:

1. Bring a large pot of salted water to a boil.
2. Cook the spaghetti until al dente, according to package instructions.

---

6. Combine and Serve:

1. Drain the spaghetti and add it to the pan with the clams and sauce.
2. Toss over medium heat for 1–2 minutes to coat the pasta evenly.
3. Add the remaining garlic and parsley mixture for a fresh burst of flavor.
4. Serve immediately, garnished with additional parsley if desired.

Keyword clams, spaghetti with clams, spaghetti alle vongole,