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An overhead view of a large stainless steel skillet filled with spaghetti all vongole with opened clams resting on top of the cooked pasta and two serving utensils inserted into the side of the dish.

Spaghetti alle Vongole

Course: Entree / Seafood
Cuisine: Italian
Prep Time: 15 minutes
Cook Time: 20 minutes
Total Time: 35 minutes
Servings: 4 people
Calories: 551kcal
Author: Kris Longwell
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. 
Print Recipe

Equipment

  • 1 large (12") skillet with lid

Ingredients

  • 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

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.
    3 lbs clams
  • 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.
    13.5 oz spaghetti, sea salt and black pepper
  • 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.
    3 tablespoon extra-virgin olive oil, 8 cloves garlic
  • 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.)
    1 cup white wine
  • 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.
    2 tablespoon flat-leaf parsley, red pepper flakes
  • 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.
    lemon wedges

Video

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. 
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

Calories: 551kcal | Carbohydrates: 77g | Protein: 20g | Fat: 12g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 8g | Trans Fat: 0.01g | Cholesterol: 15mg | Sodium: 40mg | Potassium: 315mg | Fiber: 3g | Sugar: 3g | Vitamin A: 322IU | Vitamin C: 5mg | Calcium: 59mg | Iron: 3mg