How to Make Spaghetti alle Vongole | Authentic Italian Seafood Pasta Recipe

Spaghetti alle vongole (“clam spaghetti”) is a classic, simple seafood pasta. Simple doesn’t mean easy! Like all simple recipes, it depends upon using the right ingredients and mastering the correct technique. If you follow the steps below you will produce a truly delicious plate of pasta that will convince even seafood skeptics that this classic recipe deserves its place among the greatest in Italy.

The Right Clams for Spaghetti alle Vongole

Contrary to popular belief, the word “vongole” isn’t just the Italian term for clams. It refers, in fact, to a specific breed of clams. If you can source real vongole verace, you should definitely use them! They can be tricky to find though, and even Italians make substitutions. However, that doesn’t mean that any kind of clam will work.

Avoid large clams, which will be very tough and chewy (not to mention too large to mingle well with spaghetti), and search out some very small varieties, such as littleneck or Manila clams. Once the clams are opened, you can either leave them in their shells or remove and discard the shells. In the latter case, we recommend leaving at least a third of the clams in their shells for aesthetic purposes.

How to Make Clam Pasta, Not “Pasta with Clams”

The biggest mistake we see people making when attempting spaghetti alle vongole is not properly cooking the sauce and pasta together. While we advocate this basic method for the vast majority of pasta dishes, here it is crucial. Fail this part, and you will have bland white spaghetti with some clams floating around. What we want is a silky, creamy sauce with lots of vongole flavor that coats the pasta, clings to it, and is even absorbed by it. You should be able to remove the clams and have the pasta still be super delicious and flavorful.

To do this, you need to boil your pasta for about three minutes less than would be required to reach perfect “al dente” texture. At that point you transfer the undercooked pasta into the clam sauce and finish cooking the two together while mixing vigorously. This gives the pasta time to absorb the sauce, and also time to release starch which will make the sauce creamy.

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Spaghetti alla Vongole Recipe

Makes: 3 to 4 servings

Cook Time: 30 minutes

For this recipe, you will need:

• 2 pounds (900 g) fresh littleneck or Manila clams
• 5 tablespoons (75 milliliters) extra-virgin olive oil
• 1 clove garlic, peeled
• 1 cup (240 milliliters) white wine
• Freshly ground black pepper
• Salt
• 12 ounces (340 grams) spaghetti (try to find a very thick spaghetti, this isn’t the time for Angel Hair pasta)
• Chopped fresh parsley, for topping
  

Prep the clams to remove sand and sediment: place the clams in a small pot over high heat, covered. Let them self-steam for a few minutes until all of the clams have opened and released their water. If any clams do not open, discard them as they aren’t good to eat. Transfer the clams into a bowl. Reserve the clam water in the pot for later.

At this point, you can remove and discard the shells from the clams, keeping some still in the shell if you wish (see above).

Put a large pot of water on to boil. While the water comes up to temperature, begin cooking the sauce.

In a large pan, heat the olive oil and garlic over medium heat. When the garlic starts to sizzle, add the clams and the wine. Reduce the heat to medium-low and bring it to a gentle simmer. 

After a few minutes, when the smell of alcohol has dissipated, season the sauce with a pinch of black pepper and add the clam water from earlier by filtering it through a fine mesh sieve. Don't salt the sauce, as the clams should be plenty salty. Turn off the heat and let the sauce rest while the pasta cooks. Remove and discard the garlic clove.

When the water comes to a rolling boil, salt it generously and add the spaghetti. Cook it for two to three minutes less than the recommended al dente cook time on the package.

Using tongs or a spaghetti fork, transfer the cooked pasta to the sauce and add a few spoonfuls of pasta water to the pan. Stir the pasta and sauce together over medium heat until the pasta is al dente to your taste and the sauce has thickened. If the sauce thickens too quickly and the pasta needs more time to cook, add a little more pasta water as needed.

Serve immediately with plenty of clams on the plate and topped with chopped parsley.

Buon appetito!