Bring the taste of the sea to your table with this classic Spaghetti Vongole. This dish is all about simplicity: fresh clams slowly release their natural juices to create a delicate, flavorful broth that coats the spaghetti until it turns silky and glossy. Light, aromatic, and deeply satisfying, it’s a timeless recipe that proves a few quality ingredients can create something truly special.

Why You’ll Love This Recipe

• It uses simple, fresh ingredients with no heavy sauces.
• The natural clam broth creates incredible flavor without extra effort.
• It’s quick to prepare, making it perfect for both weeknights and special occasions.
• The recipe is authentic, elegant, and naturally light.
• It highlights seafood in a clean, balanced way without overpowering spices.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Spaghetti pasta – 300 g
Fresh vongole (clams) – 300 g
Extra virgin olive oil – 4 tablespoons
Garlic cloves – 2, peeled and left whole
Dry white wine – 120 ml (½ cup)
Fresh parsley – 20 g, finely chopped
Rock salt – 1 teaspoon (for pasta water, adjust to taste)
Black pepper – ¼ teaspoon
Water – 5 liters (for boiling pasta)

Directions

1. Bring 5 liters of water to a rolling boil in a large pot for the spaghetti.
2. Heat a large saucepan over medium-high heat and add the extra virgin olive oil.
3. Add the whole garlic cloves to the warm oil and let them gently brown until lightly golden, releasing their aroma.
4. Remove the garlic cloves from the pan and set them aside.
5. Add the vongole to the pan and stir gently for 15–20 seconds.
6. Pour in the white wine and let it simmer, allowing the alcohol to evaporate while the clams begin to open.
7. Season the boiling pasta water with rock salt, keeping it light since the clams add natural salinity.
8. Allow the vongole to simmer until they open. Discard any clams that remain closed.
9. Add the spaghetti to the boiling water and cook according to package instructions, reducing the time by 1 minute.
10. Drain the spaghetti and transfer it directly into the pan with the vongole and their broth.
11. Toss the pasta gently so it finishes cooking and absorbs the flavorful liquid.
12. Sprinkle in the chopped parsley and black pepper, then mix well until the spaghetti looks glossy and well coated.
13. Serve immediately while hot.

Servings and timing

Servings: 3–4 people
Prep time: 10 minutes
Cook time: 15 minutes
Total time: 25 minutes

Variations

• Add a pinch of chili flakes for a subtle heat.
• Use linguine instead of spaghetti for a slightly flatter pasta.
• Add a small splash of pasta cooking water if you want extra sauce.
• Finish with a drizzle of olive oil for extra richness.
• Mix in a handful of cherry tomatoes for a touch of sweetness and color.

Storage/Reheating

Spaghetti Vongole is best enjoyed fresh. If needed, store leftovers in an airtight container in the refrigerator for up to 1 day. Reheat gently in a pan over low heat with a small splash of water or olive oil. Avoid microwaving, as it can overcook the clams and dry out the pasta.

FAQs

What are vongole?

Vongole are small clams commonly used in Italian seafood dishes, known for their delicate flavor.

Can I use frozen clams?

Fresh clams are best, but high-quality frozen clams can be used if properly thawed.

Why should I discard unopened clams?

Unopened clams are not safe to eat and should always be removed.

Do I need to chop the garlic?

No, leaving the garlic whole adds aroma without overpowering the dish.

Can I make this without wine?

Yes, you can replace the wine with a small amount of water or light seafood broth.

How do I know when the pasta is ready?

The pasta should be al dente and glossy after absorbing the clam broth.

Is this dish spicy?

No, it’s mild, but you can add chili flakes if you prefer heat.

Can I add cheese on top?

Traditionally, cheese is not added to seafood pasta as it overpowers the flavors.

What parsley should I use?

Flat-leaf parsley is recommended for the best flavor.

Can I double the recipe?

Yes, just maintain equal ratios of pasta to clams for best results.

Conclusion

Spaghetti Vongole is a celebration of simplicity and fresh seafood. With minimal ingredients and careful timing, you can create a refined dish that tastes like the Italian coast on a plate. Whether for a family meal or a special dinner, this recipe delivers elegance, flavor, and authenticity in every bite.

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