Spaghetti alle Vongole (Clam Pasta)
Briny clams, fragrant garlic, and a touch of heat from chili flakes come together in a delicious dish that’s surprisingly easy to prepare. If you’ve never made clam pasta at home, this recipe is a perfect place to start. Here’s everything you need to know to create this classic seafood pasta.
I recently made it for a date night and loved it!
Ingredients
This will serve two.
4–5 cloves of garlic, minced
1–2 tablespoons red chili flakes (adjust to taste)
1 large bundle of parsley, finely chopped (separate stems and leaves)
1 glass of white wine
3–4 tablespoons olive oil
240 grams spaghetti
1 pound (approx. 450 g) fresh clams
Salt, to taste
Instructions
Prep the Clams (2–4 hours before cooking)
Place the clams in a bowl of cold water mixed with rock salt. Keep the bowl in the fridge for a couple of hours. This remove any sand or grit.
Cook the Pasta
Bring a pot of salted water to a boil. Cook the spaghetti according to package instructions, but remove 1–2 minutes before it reaches al dente. This is because you’ll finish cooking the pasta in the sauce. Reserve about ½ cup of pasta water before draining. Do this the same time as you cook the pasta sauce to finish together.
Create the Sauce Base
In a large pan, warm the olive oil over medium heat. Add the parsley stems (they pack in extra flavor) and minced garlic. Stir gently. If the garlic starts to brown too quickly or burn, add a tiny splash of water to cool the pan. Stir in the red chili flakes.
Rinse the clams once more in fresh, cold water. Add the white wine to the pan with the garlic and chili flakes, then gently place the clams in. Cover the pan and let the clams steam for about 5–7 minutes or until they open.
Discard any clams that do not open—they’re likely not good to eat. Transfer the opened clams to a separate bowl so they don’t overcook.
Finish the Pasta
Add the par-cooked spaghetti to the pan with the sauce (the pan still has the clam-wine broth, garlic, chili, and parsley stems). Toss the spaghetti in the sauce, adding a bit of reserved pasta water to create a silky consistency and finish cooking the noodles.
Plating & Garnish
Return the clams to the pan or plate them directly over the pasta. Sprinkle with chopped parsley leaves.
Tips & Variations
Choosing Clams: Fresh clams are essential. Look for clams with tightly closed shells; discard any that are cracked or open before cooking.
White Wine: A dry white wine like Pinot Grigio or Sauvignon Blanc adds a bright, crisp note.
Spice Levels: Adjust the red chili flakes to your preferred heat level.
Pasta Choice: While spaghetti is classic, linguine or even bucatini can work well with clams.
With Love,
Cristina