Spaghetti alle Vongole – A Classic Italian Clam Pasta
Spaghetti alle Vongole is a classic Italian dish that turns a handful of fresh ingredients into a flavorful meal. This pasta is easy to make and packed with the briny taste of clams, the warmth of garlic and red chili, and the freshness of parsley. In just 10 minutes, you can enjoy the taste of the Italian coast at home.
Equipment
- 1 cooking pot
Ingredients
- 12 fresh clams Little Neck or Manila
- 2 oz spaghetti
- ½ long red chili sliced
- ½ bunch Italian parsley leaves only
- ½ cup extra virgin olive oil
- 4 large garlic cloves slightly pressed
- Salt and pepper to taste
Instructions
- Prepare the ingredients: Gather all the ingredients to ensure a smooth cooking process.
- Cook the Pasta: Bring a pot of salted water to a boil. Add the spaghetti and cook until al dente. Reserve some pasta water before draining.
- Prepare the Clam Sauce: Heat a splash of extra virgin olive oil in a pan over medium heat. Add the pressed garlic cloves and let them infuse the oil, stirring occasionally to prevent burning.
- Cook the Clams: Add the clams to the pan, followed by the sliced red chili for a mild kick. Stir in the Italian parsley and mix well. Pour in a ladle of pasta water and let it simmer for 60 seconds.
- Steam the Clams: Season with salt and pepper, then cover the pan. Let the clams steam for another 60 seconds until they open.
- Remove the Clams: Transfer all the fully opened clams to a separate bowl and set them aside. Discard any clams that do not open or only partially open. Remove the garlic cloves from the pan.
- Finish the Dish: Add the drained spaghetti to the pan and toss everything together. Pour in another ladle of pasta water to create a silky sauce. Stir well to coat the pasta.
- Serve: Plate the spaghetti and arrange the clams around the pasta. Drizzle with a little more extra virgin olive oil for added richness, then sprinkle with chopped parsley for color and freshness.
Video
Notes
- Use fresh clams – Rinse them well under cold water and soak them in salted water for 20–30 minutes to remove any sand. Discard any that remain open before cooking.
- Save the pasta water – The starch in it helps create a silky, well-emulsified sauce that coats the pasta perfectly. Reserve at least ½ cup before draining.
- Don’t overcook the clams – They should just open during steaming. Overcooking will make them rubbery and tough. Remove them from the pan as soon as they open.
- Remove the garlic cloves – Garlic infuses the oil with flavor, but leaving it in can be overpowering. Remove it before tossing in the pasta.
- Infuse the garlic without burning it – Sauté the pressed garlic cloves in extra virgin olive oil over medium-low heat. Cook just until fragrant, then remove them before adding the clams to prevent a bitter taste.
Nutrition
Calories: 480kcal