Make tonight’s dinner a restaurant-worthy Spaghetti alle vongole with tender clams, glossy olive oil, garlic, and white wine. Ready fast, big on flavor, and simple to master.
An easy Spaghetti alle vongole with tender clams, garlic, white wine and parsley. Bright, briny, and weeknight-fast—ready in about 30 minutes.
Introduction
Spaghetti alle vongole hails from coastal Campania in southern Italy, especially around Naples, where seafood pasta is a staple at trattorie and home tables. It’s commonly served as a primo (first course) at lunch or dinner, but its light, briny character also makes it a popular warm-weather meal. Expect sweet, ocean-scented clams suspended in a silky emulsion of olive oil, garlic, and white wine, punctuated with chili heat and fresh parsley. This rendition keeps the flavors clean and focused so the clams shine—exactly what makes Spaghetti alle vongole such a beloved dish. Master the method once and you’ll return to it all year long.
Ingredients
- 1500 g (about 3 lb 5 oz) clams, scrubbed and rinsed; discard any that are cracked or won’t close when tapped
Substitute: small hard-shell clams available locally, such as littlenecks or Manila clams. - 180 ml (about 3/4 cup) extra-virgin olive oil, good quality
Substitute: a mild, fruity olive oil you enjoy for finishing. - 3 cloves garlic, peeled and thinly sliced (or finely chopped if you prefer)
- 1/2 fresh chili, finely chopped, or 1/2 dried chili crumbled, or 1/4 teaspoon chili flakes
For milder heat, reduce or omit; for more heat, add a pinch more flakes. - 350 g (about 12 oz) spaghetti or linguine
Use spaghetti for classic texture; linguine also works well. - 150 ml (about 2/3 cup) dry white wine
Choose a dry, crisp wine you like to drink—Pinot Grigio, Sauvignon Blanc, or Vermentino. - 10 g (about 0.35 oz) Italian flat-leaf parsley, stems removed, leaves finely chopped
- 1 large handful sea salt (non‑iodized)
Kosher salt works well in the brine and pasta water. - 1 pinch freshly ground black pepper
Source for ingredients and method: Food52’s Spaghetti with Clams (Spaghetti Alle Vongole). See source link at the end of this post.
Step-by-Step Instructions
Follow these steps closely for consistent, delicious results. Times are guidelines; rely on the visual cues and notes.
- Prep and store the clams (if not cooking right away)
- Keep live clams refrigerated, wrapped in a damp cloth. Do not seal them in plastic—they need to breathe. Discard any cracked shells or clams that stay open when tapped.
- Visual cue: shells should look closed and feel heavy, with a faint ocean smell, not fishy.
- Purge the clams of sand (20 minutes to 4–5 hours)
- On the day you cook, scrub clams under cold running water. Mix a strong brine of 100 g non‑iodized salt per 1 liter cold water. Submerge clams in the brine and refrigerate at least 20 minutes, up to 4–5 hours. This lets clams filter out grit so your sauce stays silky.
- Visual cue: after soaking, the water may look cloudy or sandy—this is good; it means grit has been released.
- Rinse and check the clams
- Discard any shells that float. Lift clams from the brine (don’t pour the gritty liquid over them). Rinse in fresh water and scrub again, changing the water until it runs clear. Discard any that remain open or have broken shells. Keep cleaned clams drained, covered with a damp cloth.
- Set up your pasta water
- Bring about 7 liters (roughly 7 quarts) of water to a rolling boil in a large pot. Add a generous amount of salt (the water should taste pleasantly seasoned). Do not add oil.
- Timing tip: start the sauce in the next step while the water heats.
- Start the aromatics
- In a large sauté pan over medium‑high heat, warm 30 ml of the olive oil (about 2 tablespoons). Add about one‑third of the sliced garlic, the chili, and two pinches of salt. Cook until the garlic just begins to turn pale gold, 2–3 minutes. Don’t let it brown; browned garlic will taste bitter.
- Steam the clams
- Lower the heat to medium‑low, add the clams to the pan, and cover with a tight‑fitting lid. Shake the pan occasionally. Cook until most clams have opened, about 8–10 minutes.
- Visual cue: clams that are open and plump are ready. Discard any that refuse to open by the end of cooking.
- Strain and reserve the clam liquor
- Set a bowl under a fine‑mesh strainer and pour the clams and their juices through it. This catches any lingering grit. Reserve the clear liquid; it’s briny gold for your sauce. Keep the clams warm on the side.
- Begin cooking the pasta
- Add the spaghetti to the boiling water and cook for the package time minus 2 minutes (you’ll finish it in the sauce). Stir in the first minute to prevent sticking.
- Build the sauce base
- In a clean sauté pan over medium heat, warm the remaining 150 ml olive oil. Add the remaining sliced garlic and cook just until fragrant and lightly golden.
Deglaze with wine and clam liquor—carefully
- Turn off the heat briefly. Add the dry white wine and the reserved, strained clam liquor at the same time. Stand back—the liquid will sputter. Return heat to medium and simmer 2–3 minutes to cook off the sharp alcohol vapors.
Finish the sauce
- Stir in the chopped parsley and a pinch of black pepper. Simmer 1 minute more, then remove from the heat. Taste—the liquid should be bright, briny, and garlicky.
Marry pasta and sauce
- When the pasta is just shy of al dente, drain (do not rinse) and add directly to the pan with the wine‑olive oil sauce. Toss over low heat for 1–2 minutes, letting the pasta absorb the liquid and finish cooking. The sauce should lightly coat the strands.
Add the clams
- Tip the warm clams into the pan and gently toss to distribute. Grind a little more black pepper over the top. Remove from heat.
Plate and serve
- Twirl portions into warm shallow bowls, making sure every serving gets a good mix of pasta, clams, and juices. Serve immediately while hot and glossy.
Pro Tips for Success
- Use high‑heat tolerant, good‑quality olive oil. This dish relies on its flavor and body to form a silky emulsion with the clam liquor.
- Keep heat moderate once liquids are added to avoid reducing too aggressively; you want enough sauce to coat the pasta.
- If your clams release a lot of brine, you may not need extra salt at all—taste before seasoning.
- If the pasta looks dry right before serving, splash in a spoonful of hot pasta water and toss until shiny again.
What to Expect from Spaghetti alle vongole
- Texture: Springy, al dente strands of spaghetti cloaked in a light, glossy sauce. The clams should be tender—not rubbery—with just‑opened juiciness. Tiny nubs of garlic and parsley speckle the pasta without weighing it down.
- Flavor: Clean and briny with balanced richness from olive oil, gentle heat from chili, and bright herbal notes from parsley. The white wine lifts and perfumes the sauce without making it boozy.
Ways to Change It Up
- Vegetarian or vegan option: For a shellfish‑free spin, make spaghetti al limone e aglio. Build the sauce with olive oil, garlic, lemon zest and juice, and a ladle of starchy pasta water. To mimic the sea, add chopped capers, a pinch of crushed nori, or a splash of olive brine. Finish with parsley.
- Spicier or milder: Increase chili flakes to 1/2 teaspoon for a noticeable kick, or swap in a dollop of Calabrian chili paste. For a gentle version, omit the chili and add a pinch of black pepper only.
- Faster shortcut: Buy pre‑purged clams from a trusted fishmonger to skip the long soak, or scrub and soak for the minimum 20 minutes. You can also pre‑measure the olive oil and slice the garlic ahead to make this a true 30‑minute meal.
- Pasta shape swap: Linguine catches the sauce beautifully; spaghetti remains classic. Avoid ridged shapes, which can feel too heavy for the delicate clam sauce.
- Herb twist: Swap part of the parsley for tender celery leaves or finely chopped chives for a softer herbal note.
- Bianco vs. rosso: Prefer a tomato‑kissed version? Add a handful of halved cherry tomatoes to the pan after the garlic turns pale gold and cook just until they slump, then proceed with wine and clam liquor.
Serving & Storage
- Serving ideas: This dish shines on its own as a first course or main. Pair with a simple green salad, grilled or roasted seasonal vegetables, and crusty bread for soaking up juices. A crisp, mineral white wine—like Vermentino, Falanghina, or Sauvignon Blanc—complements the briny sauce.
- Portioning: The ingredient amounts listed serve about 4 as a main or 6 as a first course. Twirl the pasta into warm shallow bowls to keep the sauce fluid; cold plates can make the olive oil firm up.
- Storage: Seafood pastas are best eaten fresh. If you have leftovers, cool quickly and refrigerate in a shallow, airtight container for up to 1 day. Reheat gently in a covered skillet over low heat with a splash of water until just warmed through. Avoid microwaving at high power (it can toughen clams). Discard any clams that failed to open during initial cooking and do not attempt to save them.
Cultural Context
Spaghetti alle vongole is closely associated with Campania and the Bay of Naples, where small, sweet clams (vongole veraci) are prized. The dish appears in two common styles: in bianco (without tomatoes), like the version here, and in rosso (with tomatoes). It’s typically served as a primo rather than a heavy main, emphasizing fresh shellfish and high‑quality olive oil over elaborate sauces. Across Italy, cooks tailor the preparation to local clams and olive oils, keeping the focus on clean, marine flavors and al dente pasta.
Conclusion
If you cook this Spaghetti alle vongole, let me know how it went: What clams did you find, how spicy did you make it, and what wine did you pair? Your comments help more home cooks discover and perfect this elegant, everyday pasta. Buon appetito!
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