Classic Italian Spaghetti alle Vongole (Clam Spaghetti)

Experience the pure taste of the Italian seaside with Spaghetti alle Vongole — fresh clams steamed in garlic, white wine, and chili, emulsified into a rich savory sea broth.

Ingredients

• 400 g spaghetti
• 1 kg fresh clams
• 4 cloves garlic
• 1 red chili pepper
• 0.5 cup white wine
• 4 tbsp extra virgin olive oil
• to taste fresh parsley
• to taste salt

Instructions

1. 1Soak and Clean Clams

   

   Place the fresh clams into a yellow bowl filled with salt water and let them soak for two hours so they can expel any sand. Once done, rinse the clams thoroughly under clean water.

   Tip: Make sure the water is salted properly to mimic sea water, which encourages the clams to filter out sand efficiently.
2. 2Heat Oil with Aromatics

   

   Pour olive oil into a black pan, then add garlic cloves and a red chili pepper. Heat the pan over medium heat to infuse the oil with the flavors.

   Tip: Control the heat carefully so the garlic turns a light golden brown without burning or turning black.
3. 3Add Clams to the Pan

   

   Transfer the cleaned clams from the strainer directly into the pan containing the fragrant garlic and chili pepper oil.

   Tip: Add the clams gently to avoid splashing the hot oil.
4. 4Pour White Wine

   

   Pour half a cup of white wine over the clams in the pan, then cover the pan with a lid and let them steam open for two minutes.

   Tip: Using a decent quality white wine enhances the aromatic base of the seafood sauce.
5. 5Strain Clam Broth

   

   As the clams open up, filter the resulting clam broth through a fine-mesh strainer into a clear glass measuring cup and save it for later use.

   Tip: Saving and filtering the clam broth is the ultimate secret to capturing a concentrated, fresh flavor of the sea.
6. 6Boil the Spaghetti

   

   Boil a pot of water, add salt, and prepare to cook the spaghetti noodles for two minutes less than the package instructions.

   Tip: Undercooking the pasta slightly allows it to finish absorbing the rich flavors later when combined with the broth.
7. 7Pour in Clam Broth

   

   Pour the previously strained and reserved clam broth directly into the pan. This nutrient-rich liquid serves as the primary cooking medium that will infuse the pasta with deep oceanic flavors.

   Tip: Always strain the broth through a fine mesh or cheesecloth to catch any hidden sand or grit before pouring it into the pan.
8. 8Toss Pasta in Broth

   

   Transfer the partially cooked spaghetti directly into the pan with the hot clam broth. Toss and stir continuously over medium heat, allowing the noodles to absorb the liquid and release their starches to form a glossy emulsion.

   Tip: Cook the pasta two minutes under package instructions so it finishes absorbing the broth in the pan without getting mushy.
9. 9Return Clams to Pan

   

   Tip the previously steamed clams back into the pan along with the pasta. Gently mix them through so they distribute evenly and warm up in the simmering broth.

   Tip: Do not overcook the clams once added back; just let them warm through for thirty seconds to keep them tender.
10. 10Garnish and Serve

    

    Finish the dish by generously sprinkling freshly chopped parsley over the pasta and clams. Give everything a final high-heat toss to combine all elements before plating immediately.

    Tip: Add the parsley at the very last second to preserve its vibrant green color and fresh herbal aroma.

Storage & Reheating

Burn It Off

Frequently Asked Questions