Spaghetti alle Vongole Recipe

Spaghetti alle Vongole is a coastal Italian classic that lets the sea do the talking. Fresh clams steam open in garlic, chilli and white wine, and their briny juices become the sauce that coats every strand of pasta. It is simple, elegant and ready in under an hour.

Prep time

20 mins

Cook time

20 mins

Total time

40 mins

Servings

4 servings

Calories

520

Ingredients

• 400 g spaghetti
• 1 kg fresh clams, scrubbed
• 4 tablespoons olive oil
• 4 garlic cloves, thinly sliced
• 1/2 teaspoon chilli flakes
• 150 ml dry white wine
• 1 tablespoon tomato paste (optional)
• Salt, to taste
• Black pepper, to taste
• 1/2 cup chopped fresh parsley
• 1 lemon, cut into wedges

Instructions

1. Soak the clams in cold salted water for 20 minutes, then rinse well and discard any that stay open when tapped.
2. Cook the spaghetti in a large pot of salted water until 2 minutes short of the packet time, reserving a cup of pasta water.
3. Meanwhile, warm the olive oil in a large deep pan and gently fry the garlic and chilli flakes until pale gold.
4. Add the clams and wine, cover at once and cook for 4 to 5 minutes, shaking the pan, until the clams open. Discard any that do not open.
5. Stir in the tomato paste if using, then add the drained pasta with a splash of pasta water.
6. Toss everything for 2 minutes so the pasta finishes cooking in the clam juices and the sauce turns glossy.
7. Season, fold through the parsley and serve immediately with lemon wedges.

Pro tips

• Buy clams the day you cook them and keep them chilled until use for the freshest flavour.
• Never force open an unopened clam after cooking; discard it for safety.
• Pasta water is liquid gold here, so always reserve a cup before draining.
• Serve at once, as clam pasta waits for no one and the sauce thickens quickly.

Frequently asked questions