5 from 3 votes
Spaghetti alle Vongole
Spaghetti alle Vongole (Pasta with Clams) is one for the record books. Just a few top-quality ingredients and a straightforward approach to preparation make a stunning dish in taste and presentation. This is one recipe you and your loved ones will be talking about for a long time.
Prep Time
15 mins
Cook Time
20 mins
Total Time
35 mins
Servings:
4
people
Calories:
551 kcal
Course:
Main Course
Cuisine:
Italian
Ingredients
- 3 lbs clams littleneck, Manila, or New Zealand cockles
- 13.5 oz spaghetti or up to 1 lb
- salt sea salt
- black pepper sea salt
- 3 tablespoon extra-virgin olive oil
- 8 cloves garlic minced
- 1 cup white wine dry
- 2 tablespoon flat-leaf parsley chopped
- red pepper flakes for serving (optional)
- lemon for serving, wedges
Instructions
- Rinse the clams thoroughly, making sure no sand remains. If they are sanding, soak them in salted water for 1 hour and then rinse thoroughly. Set aside.
- Bring a large pot of salted water to a boil. Cook according to the package instructions until al dente. Save about 1 cup of the pasta water and then drain the pasta and set aside.
- While the pasta is cooking, heat the oil over medium heat. Add the garlic and sauté, stirring often until the garlic just starts to turn golden, about 3 minutes.
- Add the clams and the wine and cover the pan. Steam until the shells open, about 8 minutes, discarding any that do not open. (You can continue to cook the unopened ones for a few more minutes because some may take a little longer.)
- Remove half of the opened clams and place on a platter. If desired, remove the clams from the shells (that you placed on the platter). Stir in 1 teaspoon salt and ½ teaspoon black pepper to the sauce. Add the pasta to the sauce and stir in 1 tablespoon of parsley and a pinch of red pepper flakes. If you want more sauce, add some of the reserved pasta water. Gently toss the pasta with the clams and sauce.
- Divide the pasta between 4 shallow bowls and top with some of the whole clams in their shells and the remaining chopped parsley. Serve immediately with lemon wedges on the side.
Cup of Yum
Notes
- See the video near the top of the blog post for visual guidance. If you liked the video, please subscribe to our YouTube channel.
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- Most farm-raised clams are sand-free. If your clams have sand, place them in salt water for at least one hour and then rinse thoroughly. The salt will pull the sand and grit from inside the clams.
- If any clams are broken before steaming, they should be discarded. Also, any clams that do not open during the steaming process should be discarded.
- Be careful not to add too much salt. If you are adding any of the reserved pasta water, it will be somewhat salty. Add a little salt to the sauce and do a taste test. Add more until the desired seasoning is reached.
- Leftovers will keep covered in the fridge for several days. Reheat on the stove with a little extra seafood stock, clam juice, or water.
Nutrition Information
Calories
551kcal
(28%)
Carbohydrates
77g
(26%)
Protein
20g
(40%)
Fat
12g
(18%)
Saturated Fat
2g
(10%)
Polyunsaturated Fat
2g
(12%)
Monounsaturated Fat
8g
(40%)
Trans Fat
0.01g
(1%)
Cholesterol
15mg
(5%)
Sodium
40mg
(2%)
Potassium
315mg
(7%)
Fiber
3g
(12%)
Sugar
3g
(6%)
Vitamin A
322IU
(6%)
Vitamin C
5mg
(6%)
Calcium
59mg
(6%)
Iron
3mg
(17%)
Nutrition Facts
Serving: 4 people
Amount Per Serving
Calories 551
% Daily Value*
| Calories | 551kcal | 28% |
| Carbohydrates | 77g | 26% |
| Protein | 20g | 40% |
| Fat | 12g | 18% |
| Saturated Fat | 2g | 10% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 8g | 40% |
| Trans Fat | 0.01g | 1% |
| Cholesterol | 15mg | 5% |
| Sodium | 40mg | 2% |
| Potassium | 315mg | 7% |
| Fiber | 3g | 12% |
| Sugar | 3g | 6% |
| Vitamin A | 322IU | 6% |
| Vitamin C | 5mg | 6% |
| Calcium | 59mg | 6% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.