Spaghetti alle Vongole

User Reviews

5.0

3 reviews
Excellent
  • Prep Time

    15 mins

  • Cook Time

    15 mins

  • Total Time

    35 mins

  • Servings

    4 people

  • Calories

    551 kcal

  • Course

    Main Course

  • Cuisine

    Italian

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. 

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Ingredients

Servings
  • 3 lbs clams littleneck, Manila, or New Zealand cockles
  • 13.5 oz Spaghetti or up to 1 lb
  • Sea salt and black pepper
  • 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 wedges for serving
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Instructions

  1. 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.
  2. 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.
  3. 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.
  4. 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.)
  5. 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.
  6. 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.

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. 
  • subscribe to our YouTube channel. 
  • 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

Show Details
Calories 551kcal (28%) Carbohydrates 77g (26%) Protein 20g (40%) Fat 12g (18%) Saturated Fat 2g (10%) Polyunsaturated Fat 2g Monounsaturated Fat 8g Trans Fat 0.01g Cholesterol 15mg (5%) Sodium 40mg (2%) Potassium 315mg (9%) Fiber 3g (12%) Sugar 3g (6%) Vitamin A 322IU (6%) Vitamin C 5mg (6%) Calcium 59mg (6%) Iron 3mg (17%)

Nutrition Facts

Serving: 4people

Amount Per Serving

Calories 551 kcal

% 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.

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