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Spaghetti Alle Vongole Recipe

Recipe by Pedro M. A. Neves

Spaghetti alle vongole is a classic Roman pasta dish featuring tender clams in a light white wine and garlic sauce that clings elegantly to al dente spaghetti. This quintessential Italian seafood pasta is both simple and refined, requiring just a few quality ingredients to create an impressive restaurant-quality meal at home.

Ingredients

• 400g spaghetti
• 1kg littleneck clams, cleaned and purged
• 4 cloves garlic, thinly sliced
• 240ml dry white wine
• 120ml extra virgin olive oil
• 30g fresh flat-leaf parsley, chopped
• 2 dried red chili peppers, crushed
• 2g sea salt
• 1g black pepper
• Zest of 1 lemon (optional)

Instructions

1. Bring a large pot of salted water to a rolling boil. Add spaghetti and cook until al dente, approximately 9-11 minutes, stirring occasionally. Reserve 240ml of pasta water before draining.

2. While the pasta cooks, place a large deep skillet over medium heat and add the olive oil. Add sliced garlic and crushed red chili peppers, stirring constantly for 60-90 seconds until fragrant but not browned.

3. Pour in the white wine, increase heat to medium-high, and simmer for 2-3 minutes to reduce slightly and allow alcohol to evaporate.

4. Add the cleaned clams to the skillet, cover with a lid, and cook for 5-7 minutes until the clams open. Discard any clams that do not open.

5. Add the drained spaghetti directly to the clam and wine mixture. Toss gently for 1-2 minutes, adding reserved pasta water gradually (100-150ml) to create a light, silky sauce that coats the pasta.

6. Remove from heat, stir in chopped parsley and lemon zest if using. Season with sea salt and black pepper to taste.

7. Divide immediately among warm bowls, distributing clams evenly and spooning extra sauce over each portion. Serve at once.

Substitutions

• Manila clams or littleneck clams can be substituted with mussels at the same weight for a similar cooking time
• Dry white wine can be replaced with dry vermouth or additional seafood broth if alcohol is not desired
• Extra virgin olive oil can be substituted with light olive oil, though this reduces the authentic flavor profile
• Fresh parsley can be replaced with fresh mint or omitted entirely for a purer garlic-driven flavor

Tips

• Clams must be purged for 30 minutes in saltwater before cooking to remove sand and grit; discard any that remain open after purging
• Reserve pasta water before draining—the starch creates the silky sauce that binds the ingredients together elegantly
• Do not overcook clams beyond when they open, as the meat becomes tough and rubbery; remove from heat immediately
• Serve in heated bowls on warm plates to keep the delicate sauce and clams at optimal temperature

Spaghetti alle vongole originates from the Campania region of Southern Italy, particularly Naples and the Amalfi Coast, where fresh clams have been harvested from the Mediterranean for centuries. This rustic yet refined dish represents the essence of Italian coastal cuisine, where the sea's bounty requires minimal intervention to showcase its natural flavors.

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