🇮🇹 Italy · Food
Spaghetti alle Vongole
By eatmundo · July 7, 2026
Spaghetti alle Vongole, a classic Neapolitan dish, perfectly marries the briny sweetness of fresh clams with the vibrant freshness of garlic, white wine, and parsley. It's a light yet incredibly flavorful pasta that transports you straight to the Italian coast with every bite.
Ingredients
check them off as you prepareHow to Make It
- 1
First, ensure your 1 kg of clams are clean. Soak them in a bowl of cold, salted water for at least 30 minutes, or up to 2 hours, changing the water once. This helps them purge any sand. Discard any clams that are open and don't close when tapped, or any that are broken.
- 2
Bring a large pot of generously salted water to a rolling boil for the spaghetti. The water should taste like the sea. Cook 320g of spaghetti according to package instructions until very al dente, as it will finish cooking in the sauce. Reserve about 1 cup (240ml) of starchy pasta water before draining.
- 3
While the pasta cooks, prepare the sauce. Heat 4 tablespoons of olive oil in a large, deep skillet or pan over medium heat. Add 3 minced garlic cloves and 1/4 teaspoon of chili flakes (if using) and sauté for about 1 minute until fragrant, being careful not to let the garlic brown, as it can turn bitter.
- 4
Add the cleaned clams to the skillet. Pour in 120ml (1/2 cup) of dry white wine. Cover the pan immediately and cook for 3-5 minutes, shaking the pan occasionally, until all the clams have opened. Discard any clams that remain closed.
- 5
Remove about two-thirds of the clams from their shells and set aside. Leave the remaining clams in their shells in the pan. This step enhances the sauce's flavor and makes eating easier.
- 6
Add the very al dente spaghetti directly into the pan with the clams and their delicious cooking liquid. Finely chop 1/2 bunch of fresh parsley and add most of it to the pan. Toss everything vigorously, adding a splash or two of the reserved pasta water as needed to create a glossy, emulsified sauce that coats every strand.
- 7
Continue tossing for 1-2 minutes until the spaghetti is perfectly cooked through and the sauce clings beautifully. Serve immediately, garnished with the reserved shelled clams and the remaining fresh parsley. A final drizzle of fresh olive oil can add a lovely finish.
Frequently Asked Questions
How do I properly clean clams for spaghetti alle vongole?+
Soak fresh clams in cold, salted water for at least 30 minutes (or up to a few hours) to encourage them to expel any sand. Scrub the shells clean with a brush under running water before cooking.
What type of clams are best for Spaghetti alle Vongole?+
Littleneck or Manila clams are ideal as they are tender, flavorful, and release a delicious briny liquor perfect for the sauce. Avoid larger, tougher clam varieties.
What should I do if some clams don't open after cooking?+
Discard any clams that remain tightly shut after cooking, as they were likely dead before preparation and could be unsafe to eat. Do not force them open.
How do I ensure the spaghetti absorbs the clam sauce effectively?+
Cook the spaghetti al dente in salted water, then transfer it directly to the pan with the clam sauce, finishing the cooking there for a minute or two to allow the pasta to absorb the flavorful broth.
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