Here’s a traditional Italian recipe for Spaghetti alle Vongole (Spaghetti with Clams) — light, briny, garlicky, and infused with the essence of the sea. It’s a classic dish from Naples, perfect for warm evenings and seafood lovers.
🍝 Spaghetti alle Vongole
Serves: 2–4
Prep Time: 15 minutes
Cook Time: 15 minutes
Total Time: ~30 minutes
📝 Ingredients
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12 oz (340g) spaghetti
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2 lbs (900g) fresh clams (Manila or littleneck, scrubbed and soaked)
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4 tbsp extra virgin olive oil
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4 cloves garlic, thinly sliced
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½ tsp chili flakes (optional, for a touch of heat)
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½ cup dry white wine (like Pinot Grigio or Vermentino)
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¼ cup fresh parsley, finely chopped
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Salt, to taste
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Lemon wedges, for serving
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Optional: zest of ½ lemon
🦪 Cleaning the Clams
Before cooking, soak clams in cold salted water for 20–30 minutes to purge sand. Scrub shells clean. Discard any open clams that don’t close when tapped.
🔪 Instructions
1. Cook the Pasta:
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Bring salted water to a boil. Cook spaghetti until just shy of al dente. Reserve ½ cup of pasta water before draining.
2. Cook the Clams:
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In a large sauté pan, heat olive oil over medium heat.
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Add garlic and chili flakes; cook 30 seconds until fragrant.
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Add clams and white wine. Cover and cook for 5–7 minutes, shaking the pan occasionally, until clams open. Discard any that remain closed.
3. Combine:
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Add drained pasta to the pan with clams. Toss to coat, adding a splash of pasta water to help the sauce cling.
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Stir in parsley and lemon zest if using. Taste and season with salt as needed.
4. Serve:
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Plate immediately, spooning clams and sauce over the pasta. Serve with lemon wedges and a drizzle of good olive oil.
💡 Tips
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Don’t overcook clams — they’ll turn rubbery.
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Use good quality olive oil and fresh garlic — they’re key to flavor.
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For a richer version, swirl in a knob of butter at the end. Would you like a white wine–free version, spicy red sauce twist, or a gluten-free pasta alternative next?