Name: Spaghetti alle Vongole
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Cuisine: Italian
Ingredients: 12 oz spaghetti; 2 lbs fresh clams, scrubbed and rinsed; 4 tablespoons extra virgin olive oil; 4 cloves garlic, thinly sliced; 1/4 teaspoon red pepper flakes (optional); 1/2 cup dry white wine; 1/4 cup fresh parsley, finely chopped; Zest of 1 lemon; Salt, to taste; Freshly ground black pepper, to taste

A classic Italian seafood pasta, Spaghetti alle Vongole brings the essence of the coast right to my kitchen. With tender clams, fragrant garlic, white wine, and a touch of lemon zest, this dish is both refined and delightfully simple. I often make it for casual weeknight dinners or when I want to impress guests with something effortlessly elegant.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

12 oz spaghetti

2 lbs fresh clams, scrubbed and rinsed

4 tablespoons extra virgin olive oil

4 cloves garlic, thinly sliced

1/4 teaspoon red pepper flakes (optional)

1/2 cup dry white wine

1/4 cup fresh parsley, finely chopped

Zest of 1 lemon

Salt, to taste

Freshly ground black pepper, to taste

Directions

I bring a large pot of salted water to a boil and cook the spaghetti until just shy of al dente, according to the package. I reserve 1/2 cup of the pasta water before draining.

While the pasta is cooking, I heat the olive oil in a large skillet over medium heat. Then I add the sliced garlic and red pepper flakes (if using) and sauté them for about a minute until they are fragrant.

After that I add the clams to the skillet along with the white wine. I immediately cover it with a lid and let it cook for 5 to 7 minutes until the clams open. I discard any that remain closed.

Then I toss the drained spaghetti into the skillet with the clams, mixing everything together and adding the reserved pasta water a little at a time if the sauce needs loosening.

Next I stir in the parsley, lemon zest, and a good amount of freshly ground black pepper. I taste and adjust the seasoning if needed.

I serve it immediately with a final drizzle of olive oil and a sprinkle of fresh parsley, if I want to elevate the presentation.

Servings and timing

This recipe serves 4 and takes about 25 minutes total: 10 minutes for prep and 15 minutes for cooking. Each serving has approximately 420 kcal.

Variations

If I want to change things up, I sometimes use linguine instead of spaghetti. Adding cherry tomatoes gives a sweet contrast to the briny clams. For extra richness, I occasionally stir in a pat of butter at the end. If fresh clams aren’t available, I use high-quality canned clams, though the flavor is slightly different.

Storage/Reheating

Leftovers should be stored in an airtight container in the refrigerator and eaten within 1-2 days. I reheat gently in a skillet over low heat with a splash of water or white wine to keep the pasta moist. I avoid using the microwave, as it can make the clams rubbery.

FAQs

How do I know when the clams are cooked?

The clams are done when they open up. I discard any that stay closed after cooking.

Can I use frozen clams?

Yes, I can use frozen clams, but I always make sure they’re fully thawed and rinsed before cooking.

What kind of white wine works best?

I prefer a dry white wine like Pinot Grigio or Sauvignon Blanc for a crisp, clean flavor.

Is this dish spicy?

It’s only slightly spicy if I include the red pepper flakes. I adjust the amount based on my heat preference.

Can I make this ahead of time?

Spaghetti alle Vongole is best served fresh, but I can prep the ingredients ahead. I don’t recommend cooking it fully in advance, as the clams are best right after cooking.

Conclusion

Spaghetti alle Vongole is one of those timeless dishes that proves simplicity can be stunning. With minimal ingredients and quick prep, I can enjoy a luxurious pasta dinner that tastes like a seaside escape. It’s always a hit at my table and a joy to cook.

Spaghetti alle Vongole

Ingredients

Directions

Servings and timing

Variations

Storage/Reheating