Spaghetti alle Vongole (Spaghetti with Clams)
Make Spaghetti alle Vongole (Spaghetti with Clams), an Italian dinner recipe with fresh littleneck or Manila clams, spaghetti, extra virgin olive oil. It has about 30 min, about 550 calories per serving. Get ingredients, step-by-step instructions, nutrition estimates, FAQs, and Recipe Genius app tools.
Quick answer
Spaghetti alle Vongole (Spaghetti with Clams) is an Italian dinner recipe that takes about 30 min, makes 4 servings, has about 550 calories per serving. Use the ingredients and steps below, or open it in Recipe Genius for guided Cook Mode, timers, serving changes, and a shopping list.
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View on AmazonSpaghetti alle Vongole (Spaghetti with Clams) ingredients
- 2 lbs fresh littleneck or Manila clams
- 1 lb spaghetti
- 0.5 cup extra virgin olive oil
- 4 garlic cloves
- 0.5 tsp red pepper flakes
- 0.75 cup dry white wine
- 0.5 cup fresh parsley
- to taste kosher salt
- to taste freshly ground black pepper
How to make Spaghetti alle Vongole (Spaghetti with Clams)
- Ensure the 2 lbs fresh clams are clean: soak them in a bowl of cold, salted water for 20 minutes to encourage them to expel any sand, then rinse thoroughly under cold running water. Discard any clams that are open and do not close when tapped.
- Bring a large pot of heavily salted water to a rolling boil. Add 1 lb spaghetti and cook according to package directions until just shy of al dente, about 2 minutes less than the recommended time. Reserve 1.5 cups of the starchy pasta cooking water before draining.
- While the pasta cooks, heat 0.5 cup extra virgin olive oil in a large skillet or Dutch oven over medium heat. Add 4 thinly sliced garlic cloves and 0.5 tsp red pepper flakes, cooking for 2-3 minutes until the garlic is fragrant and lightly golden, being careful not to burn it.
- Pour in 0.75 cup dry white wine and bring to a simmer. Immediately add the cleaned clams to the skillet. Cover tightly with a lid and cook for 5-7 minutes, shaking the pan occasionally, until all the clams have opened. Discard any clams that remain closed.
- Transfer the slightly undercooked spaghetti directly into the skillet with the clams and sauce using tongs. Add about 0.5 cup of the reserved pasta cooking water and 0.5 cup chopped fresh parsley.
- Toss the pasta vigorously with the clams and sauce for 2-3 minutes, allowing the pasta to finish cooking and absorb the delicious clam broth. The sauce should emulsify and coat the pasta beautifully, adding more pasta water as needed to achieve a luscious consistency.
- Season with fresh black pepper to taste; salt may not be needed due to the clams and salted pasta water. Taste and adjust seasoning as desired.
- Serve immediately in shallow bowls, ensuring each serving has plenty of clams and the flavorful garlicky sauce. Garnish with an extra sprinkle of fresh parsley if desired.
Spaghetti alle Vongole (Spaghetti with Clams) FAQ
How do I make Spaghetti alle Vongole (Spaghetti with Clams)?
Make Spaghetti alle Vongole (Spaghetti with Clams) by gathering the ingredients below, following the step-by-step instructions, and checking that everything is cooked safely before serving.
What ingredients are in Spaghetti alle Vongole (Spaghetti with Clams)?
The main ingredients include fresh littleneck or Manila clams, spaghetti, extra virgin olive oil, garlic cloves, red pepper flakes. The full ingredient list is included on this page.
How long does Spaghetti alle Vongole (Spaghetti with Clams) take?
This recipe takes about 30 min, depending on prep speed and kitchen equipment.
How many calories are in Spaghetti alle Vongole (Spaghetti with Clams)?
Recipe Genius estimates about 550 calories per serving. Nutrition is estimated, so use your own labels when precision matters.