Recipe for Spaghetti alle Vongole

Spaghetti alle Vongole, a classic dish from the coastal regions of Italy, is as simple as it is delicious. It’s especially popular in Naples, where the combination of clams, garlic, olive oil, and fresh pasta is a true testament to the Mediterranean lifestyle. Based on my own personal experience, this recipe is perfect for those who enjoy light yet flavorful seafood dishes, and let me show you how I make it.

Notes:

Spaghetti alle Vongole is a light yet flavorful dish that will make you feel like you’re dining in a seaside trattoria. The briny clams paired with the delicate garlic and fresh lemon create a mouthwatering combination that’s perfect for summer or any time you crave a taste of the coast. If you’re using fresh clams, expect them to burst open and release their salty juices, which form the base of the sauce.

Recipe for Spaghetti alle Vongole

Prep time: 10 minutes
Cook time: 15 minutes
Time to stand: None
Total time: 25 minutes
Ease of cooking: Easy
Servings: 4
Calories per serving: ~400 calories
Cost of ingredients: Moderate (fresh clams can vary by season)

Ingredients:

• 400g (14 oz) spaghetti
• 1 kg (2.2 lbs) fresh clams (vongole)
• 3 tablespoons olive oil
• 4 cloves garlic, thinly sliced
• 1/2 teaspoon red chili flakes (optional)
• Fresh parsley, chopped
• Zest and juice of 1 lemon
• Salt and pepper, to taste
• 1/2 cup dry white wine (optional)
• Go get the must-have equipment and ingredients for making a Savory  #Spaghetti alle Vongole here.

Equipment needed:

• Large pot for pasta
• Large skillet or pan with a lid
• Strainer for rinsing clams
• Tongs or a wooden spoon for tossing pasta
• Go get the must-have equipment and ingredients for making a Savory  #Spaghetti alle Vongole here.

Method:

1. Prep the clams: Rinse the clams thoroughly under cold running water to remove any grit or sand. Discard any open or damaged clams.
2. Cook the pasta: Bring a large pot of salted water to a boil. Add the spaghetti and cook until al dente (usually about 8–10 minutes). Reserve about 1/2 cup of pasta water before draining.
3. Cook the clams: In a large skillet, heat the olive oil over medium heat. Add the garlic and chili flakes (if using) and sauté for 1-2 minutes until fragrant, being careful not to burn the garlic.
4. Add the clams and wine: Increase the heat to medium-high, add the clams to the skillet, and pour in the wine (if using). Cover with a lid and cook for about 5–7 minutes until the clams open. Discard any that remain closed.
5. Combine the pasta: Add the cooked spaghetti directly to the skillet, along with the reserved pasta water. Toss everything together gently to combine, letting the pasta soak up the clam juice.
6. Season and serve: Stir in the lemon zest, lemon juice, and freshly chopped parsley. Season with salt and pepper to taste. Serve immediately, garnished with more parsley and a wedge of lemon on the side.

Variations:

• Gluten-free: Use gluten-free spaghetti for a dietary-friendly version.
• Vegetarian: Replace the clams with a mixture of sautéed mushrooms or zucchini for a vegetable-based alternative.
• Spicy: Add more chili flakes or a dash of hot sauce to kick up the heat.

Tips:

• Always use fresh, live clams, avoid any that are open before cooking, as they could be unsafe to eat.
• Don’t overcook the pasta; it should remain slightly firm to hold up well with the clams and sauce.
• Save a bit of pasta water, it helps the sauce come together beautifully.
• Go get the must-have equipment and ingredients for making a Savory  #Spaghetti alle Vongole here.

Nutritional Information (Per Serving):

• Calories: ~400
• Fat: 15g
• Carbs: 50g
• Protein: 15g

I hope this guide has made making Spaghetti alle Vongole seem a little less daunting, or have you tried it before? Please, be honest, and let me know in the comment below. I like to hear feedback from a real person like you, so please, leave your honest comment.