Italy Spaghetti alla Vongole (Spaghetti with Clams)
Spaghetti alla vongole is a simple yet elegant pasta dish popular throughout Italy, but especially in Naples and the surrounding Campania region. The bivalves of choice are small vongolo verace—palourde or carpet-shell clams—cooked rapidly in olive oil and white wine. The salty, briny flavor released when the shells open fuses with the sweetness of garlic and chili. Aficionados of spaghetti alla vongole fall into two camps: some like it rosso (red)—with tomatoes—while others prefer the basic bianco (white) version.
Prep Time
5 minutes
Cook Time
25 minutes
Total Time
30 minutes
Vegetarian
Vegan
Gluten Free
Dairy Free
Kosher
Halal
Ingredients
- Salt, to taste
- 14 oz (400 g) dried spaghetti
- 3 Tbsp (45 ml) extra virgin olive oil
- 4 cloves garlic, thinly sliced
- 1–2 red chili peppers, finely chopped
- 12 cherry tomatoes, halved
- Freshly ground black pepper, to taste
- 2 pounds (907 g) small clams, soaked in salt water, scrubbed, and rinsed in cold water
- 1 cup (240 ml) white wine
- 1 bunch flat-leaf parsley
Directions
- Fill a large pot with salted water and bring to a boil over high heat.
- Add spaghetti and cook according to package directions, until al dente.
- While spaghetti is cooking, heat olive oil in a pan over medium-low heat.
- Add garlic and chili pepper and sauté for around 1 minute until garlic softens.
- Stir in tomatoes, season with salt and pepper, and cook for another 2–3 minutes.
- Add clams and turn up heat.
- Pour in wine, cover, and cook for 3–4 minutes, shaking pan to make sure all clams open.
- Remove pan from heat and discard any unopened clams.
- Drain cooked spaghetti and add to pan.
- Toss ingredients well, then stir in parsley.
- Drizzle with olive oil and add freshly ground pepper.
- Stir again for 1–2 minutes.
- Serve immediately.
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