Garlic and Clam Spaghetti (Spaghetti alle Vongole)

A classic Italian favorite featuring tender fresh clams sautéed in rich garlic butter, white wine, and a hint of chili, tossed perfectly with spaghetti.

Ingredients

• 200 g spaghetti
• 300 g fresh clams
• 1 head garlic
• 1 piece red chili pepper
• 20 g white wine
• 20 g butter
• 2 tbsp olive oil
• 1 small bunch parsley
• to taste sea salt
• to taste black pepper

Instructions

1. 1Slice the garlic

   

   Place garlic cloves on a wooden cutting board and use a chefs knife to slice them thinly. Slicing a large amount of garlic provides a rich aromatic base for the pasta dish.

   Tip: Slice the garlic evenly so it sautés at the same rate without burning.
2. 2Slice the chili peppers

   

   Take fresh red chili peppers and cut them into thin rings on the cutting board. These rings will add a touch of spice and color to the dish.

   Tip: Remove the seeds if you prefer a milder spice level.
3. 3Chop the parsley

   

   Gather fresh parsley and chop it finely on the cutting board, then set it aside for finishing the dish later.

   Tip: Ensure the parsley is dry before chopping to prevent it from sticking to the knife.
4. 4Boil the pasta water

   

   Bring a pot of water to a boil, then add sea salt and a drizzle of olive oil. Put the pasta into the boiling water and cook for about 8 minutes.

   Tip: Adding olive oil and salt to the water ensures the pasta is seasoned and prevents sticking.
5. 5Melt the butter

   

   Heat up a stainless steel pan and add a slice of butter, allowing it to melt completely over low heat.

   Tip: Keep the heat low so the butter melts without burning or browning too quickly.
6. 6Sauté the garlic

   

   Add the sliced garlic into the melted butter and sauté until fragrant using tongs, continuing until it just begins to change color.

   Tip: Watch the garlic closely as it can burn very quickly in butter.
7. 7Add chili pepper rings

   

   Add the sliced chili pepper rings into the pan with the sautéed garlic and continue sautéing over low heat to infuse the oil with flavor.

   Tip: Add the chili after the garlic has started to change color to prevent the chili from burning.
8. 8Add the clams

   

   Place the fresh clams individually into the pan surrounding the sautéed garlic and chili mixture.

   Tip: Arranging the clams evenly ensures they contact the bottom of the pan and cook uniformly.
9. 9Pour white wine

   

   Pour 20 grams of white wine directly into the pan over the clams to build a flavorful base broth.

   Tip: White wine adds acidity and depth, helping to steam open the clams quickly.
10. 10Simmer and open the clams

    

    Cover the pan and let the clams simmer for one minute until they open up fully.

    Tip: Discard any clams that remain tightly closed after simmering.
11. 11Add the cooked pasta

    

    Transfer the cooked pasta directly into the pan along with the opened clams.

    Tip: Add the pasta while it is still slightly firm so it can absorb the clam juices.
12. 12Season with parsley and pepper

    

    Sprinkle chopped parsley, sea salt, and black pepper over the pasta and clams, then toss and mix well while reducing the liquids.

    Tip: Fresh parsley adds a vibrant herbal finish that balances the rich garlic flavor.

Storage & Reheating

Burn It Off

Frequently Asked Questions