Spaghetti alle Vongole

"#NationalPastaDay and I had no time to cook but I couldn’t let this day go by without posting a pasta dish. So this is a #tbt to one of my favourites, spaghetti alle vongole."
-- @signora_cucina

Recipe Intro From signora_cucina

Vongole one of my favourite seafood pastas. Classic - Mamma Mia !!
Jump to Section
  • Recipe Card
Prep time 5mins
Cook time 15mins
Serves or Makes: 2

Recipe Card


  • 1/2 pound uncooked spaghetti
  • Extra-virgin olive oil
  • 3-4 cloves garlic, thinly sliced
  • 1/2 shallot, minced
  • Peperoncini, to taste
  • 2 pounds clams, soaked and rinsed
  • 1/2 cup dry white wine
  • Italian parsley, fresh chopped
  • 1 tablespoon unsalted butter


  • Step 1

    Bring a large pot of heavily salted water to a boil. Add the spaghetti and cook.

  • Step 2

    Add a splash of oil, garlic, shallot and peperoncino to a cold medium frying pan. Turn heat to medium-low and let cook for a few minutes. Once garlic is golden, add the clams. Raise heat to medium-high and pour in white wine. Let cool for about a minute so that the alcohol starts to evaporate, then cover. Uncover when all the clams are open. (Discard any that don't open.)

  • Step 3

    One minute before spaghetti is al dente, transfer to pan with clam sauce and toss to coat. Add a couple of ladles of pasta water, the butter and parsley. Toss again over medium heat. Let sauce reduce a little.