Spaghetti alle Vongole
Spaghetti with clams is one of the purest expressions of Italian coastal cooking. Simple, elegant and deeply rooted in tradition, this dish relies entirely on the quality of its ingredients. during autumn and winter.
Ingredients (4 servings)
400 g (14 oz) spaghetti
1 kg (2.2 lb) fresh clams (vongole), cleaned
3 tbsp extra-virgin olive oil
2 garlic cloves, lightly crushed
100 ml (½ cup) dry white wine
1 small bunch fresh parsley, finely chopped
Salt, to taste
Freshly ground black pepper, to taste
Method
Clean the clams: Rinse the clams thoroughly under cold running water. If needed, soak them in lightly salted water for 20–30 minutes to remove any sand.
Cook the pasta: Bring a large pot of salted water to a boil and cook the spaghetti until al dente. Reserve about 1 cup (250 ml) of the pasta cooking water, then drain.
Open the clams: Heat the olive oil in a large pan over medium heat. Add the garlic (and chilli flakes if using) and gently sauté until fragrant.
Add the clams and pour in the white wine. Cover with a lid and cook for 3–5 minutes, shaking the pan occasionally, until the clams open. Discard any clams that remain closed.
Remove the garlic. Add most of the chopped parsley to the pan.
Combine: Add the drained spaghetti to the pan with the clams. Toss well, adding a little reserved pasta water if needed to loosen the sauce.
Season lightly with salt (be careful — clams are naturally salty) and black pepper.
Serve immediately, finished with the remaining parsley.
Campanian Tip
Never add cheese to seafood pasta , it’s considered a serious mistake in southern Italy.
History of Spaghetti alle Vongole
This dish comes from the coastal areas of Campania, especially around Naples, where clams have always been a staple of everyday cooking. Originally prepared by fishermen using freshly caught vongole, it was meant to be quick, nourishing and full of flavour.
Unlike many modern interpretations, the traditional version contains no tomatoes or cheese. Its success depends on timing, simplicity and respect for the sea.
