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How to Make the Perfect Spaghetti with Clams at Home: A Step-by-Step Guide

Introduction: Indulge in the flavors of the Italian coastline with this classic dish, Spaghetti alle Vongole. Originating from the sun-kissed shores of Italy, this recipe beautifully combines the simplicity of pasta with the briny sweetness of fresh clams. Let's embark on a culinary journey to recreate this beloved Italian favorite in your kitchen.


  • 400g spaghetti

  • 1kg fresh clams (Vongole veraci)

  • 4 cloves garlic, thinly sliced

  • 1 small bunch fresh flat-leaf parsley, finely chopped

  • 1/4 cup extra virgin olive oil

  • 1/2 cup dry white wine

  • Salt, to taste


  1. Prepare the Clams:

  • Rinse the clams under cold water, discarding any with cracked shells or ones that do not close when tapped.

  • In a large bowl, cover the clams with cold water and add a tablespoon of salt. Let them soak for about 30 minutes to purge any sand or grit. Then, drain and rinse them thoroughly.

  1. Cook the Spaghetti:

  • Bring a large pot of salted water to a boil.

  • Add the spaghetti and cook according to the package instructions until al dente. Reserve a cup of pasta water, then drain the spaghetti and set aside.

  1. Prepare the Sauce:

  • In a large skillet or pan, heat the olive oil over medium heat. Add the sliced garlic and red pepper flakes, sautéing until the garlic becomes fragrant but not browned.

  • Increase the heat to medium-high and pour in the white wine. Let it simmer for a minute or two to reduce slightly.

  • Add the clams to the skillet, cover with a lid, and cook for about 5-7 minutes, or until the clams have opened. Discard any clams that do not open.

  • Stir in half of the chopped parsley and season with salt and black pepper to taste.

  1. Bring It All Together:

  • Add the cooked spaghetti to the skillet with the clam sauce.

  • Toss everything together gently, allowing the pasta to absorb the flavors of the sauce. If the pasta seems dry, add some of the reserved pasta water to loosen it up.

  • Sprinkle the remaining parsley over the spaghetti and clams just before serving.

  1. Serve and Enjoy:

  • Divide the spaghetti alle vongole among serving plates or bowls.

  • Drizzle with a touch of extra virgin olive oil and garnish with additional parsley if desired.

  • Serve immediately, accompanied by a glass of chilled white wine and crusty Italian bread to soak up the delicious sauce.

Additional Information:

  • Serving Size: This recipe serves approximately 4 people.

  • Nutritional Facts (per serving):

  • Calories: 540 kcal

  • Total Fat: 17g

  • Saturated Fat: 2.5g

  • Cholesterol: 80mg

  • Sodium: 480mg

  • Total Carbohydrates: 60g

  • Dietary Fiber: 3g

  • Sugars: 2g

  • Protein: 32g

  • Vitamin D: 10%

  • Calcium: 8%

  • Iron: 50%

  • Potassium: 15%

With just a handful of high-quality ingredients and a simple cooking technique, you can bring the taste of authentic Italian coastal cuisine to your table with this delightful Spaghetti alle Vongole recipe. Buon appetito!

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