Spaghetti alle Vongole Recipe

Name: Spaghetti alle Vongole Recipe
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 4 -6 servings
Ingredients: 1 pound spaghetti pasta or other long pasta of choice; 2 pounds fresh clams; 4 cloves garlic; ¼ cup olive oil; ¼ cup dry white wine; ¼ cup fresh parsley; kosher salt and black pepper; red chili pepper or dried flakes amount depends on your preference

User Reviews

5.0

3 reviews

Excellent

Prep Time
15 mins
Cook Time
15 mins
Total Time
40 mins
Servings
4 -6 servings
Calories
587 kcal
Course
Main Course
Cuisine
Italian

Spaghetti alle Vongole Recipe

Kristin Morrison

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Spaghetti alle Vongole Recipe (Pasta with Clams)- is a mouthwatering dish that combines perfectly cooked spaghetti with tender and juicy clams. The pasta is infused with a garlicky and aromatic sauce made with white wine and olive oil, which creates a harmonious blend of flavors that will tantalize your taste buds.

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Ingredients

Servings

1 pound spaghetti pasta or other long pasta of choice
2 pounds fresh clams vongole
4 cloves garlic chopped
¼ cup olive oil
¼ cup dry white wine
¼ cup fresh parsley chopped
kosher salt and black pepper to taste
red chili pepper or dried flakes amount depends on your preference optional

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Instructions

Clean clams. Rinse the clams thoroughly under cold running water to remove any sand or grit. Discard any that are already open or do not close when tapped.
In a large skillet, heat the olive oil over medium heat. Add the garlic and cook until fragrant, about 1 minute. Add red pepper flakes (if using) and continue cooking 15 more seconds.
Add the clams to the skillet and pour in the white wine. Cover the skillet with a lid and cook until the clams have opened, stirring occasionally, for about 5-7 minutes. Discard any clams that remain closed.
Cook the spaghetti in a large pot of salted water, that is boiling until al dente, according to the package instructions—reserve 1/4 cup of pasta water.
As clams open, transfer them to a bowl with a slotted spoon. Add ¼ cup of the reserved pasta water to the skillet and bring to a boil. Transefer pasta to pan. Cook over medium heat for 1 minute, tossing constantly, until pasta is al dente and has soaked up some of the sauce from the pan. Add clams and any juices from the bowl back to the pan. Add chopped parsley and toss once to combine.
Transfer the finished dish to a serving platter. Serve hot, garnished with additional parsley if desired.
Enjoy your delicious Spaghetti alle Vongole! Buon appetito.

Notes

Top Tips
Use fresh clams: It's important to use fresh, live clams for this recipe. Look for clams that are tightly closed or close when tapped. If you find any open or damaged clams, discard them as they may be dead and unsafe to eat.
Rinse the clams thoroughly: To remove any sand or grit, rinse the clams thoroughly under cold running water before cooking.
Cook the spaghetti al dente: Be sure to cook the spaghetti until it's al dente, which means it should still have a slight bite to it. Overcooked pasta can become mushy and not hold up well when combined with the clams.
Save some pasta water: Before draining the cooked spaghetti, add some starchy pasta water to the dish later. This can help to thicken the sauce and improve the overall texture of the dish.
Add the clams to the skillet gradually: To ensure that all the clams cook evenly, add them to the skillet in batches rather than all at once.
Use a lid to cook the clams: Cover the skillet with a lid to trap in the steam and help the clams to open. Discard any clams that don't open after cooking.
Toss the spaghetti with the sauce: Once the spaghetti is cooked, add it to the skillet with the clams and toss it gently to coat it evenly with the sauce.
Garnish with parsley: Sprinkle some fresh chopped parsley over the top of the dish before serving for added flavor and visual appeal.

Nutrition Information

Show Details

Calories 587kcal (29%) Carbohydrates 88g (29%) Protein 20g (40%) Fat 16g (25%) Saturated Fat 2g (10%) Polyunsaturated Fat 2g Monounsaturated Fat 10g Trans Fat 0.01g Cholesterol 10mg (3%) Sodium 29mg (1%) Potassium 312mg (9%) Fiber 4g (16%) Sugar 3g (6%) Vitamin A 418IU (8%) Vitamin C 6mg (7%) Calcium 49mg (5%) Iron 2mg (11%)

Nutrition Facts

Serving: 4-6 servings

Amount Per Serving

Calories 587 kcal

% Daily Value*

Calories	587kcal	29%
Carbohydrates	88g	29%
Protein	20g	40%
Fat	16g	25%
Saturated Fat	2g	10%
Polyunsaturated Fat	2g	12%
Monounsaturated Fat	10g	50%
Trans Fat	0.01g	1%
Cholesterol	10mg	3%
Sodium	29mg	1%
Potassium	312mg	7%
Fiber	4g	16%
Sugar	3g	6%
Vitamin A	418IU	8%
Vitamin C	6mg	7%
Calcium	49mg	5%
Iron	2mg	11%