How to Make Spaghetti alle Vongole
Italian Summer Pasta Dish
There’s really no other pasta dish that says summer like Spaghetti alle Vongole (spaghetti with clams). Italian coastal views of rocky cliffs cascading into the water and beach lined umbrellas set the stage.
Colorful bougainvillea climbs up ancient stone walls. You can hear the seagulls calling out as if they were singing a song. Walking past the piazza, the open air ristoranti seem to beckon you to sit down. They ask you to savor the sights and sounds, and taste the local catch of the day.
Traveling along the Italian coast, you’ll be sure to find Spaghetti alle Vongole listed as a main pasta dish on any menu. This popular pasta dish is known throughout Italy. But it's perhaps most popular in the southern region of Campania. It’s said to have originated in Naples where clams have been a part of the local diet for centuries.
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What is Spaghetti alle Vongole?
As with most Italian recipes, there are disputes over how the dish should be made. My recipe here is in bianco. Meaning there are no tomatoes. But if you prefer, you can always add some fresh, cherry tomatoes.
The dish is actually rather simple and can be made with varying types of pasta. Though, it is typically made with some sort of long pasta like spaghetti or linguine. Spaghettoni is also a great choice, which is basically a wider version of spaghetti.
It is always best made with fresh clams. Veraci are the best if you can find them. However, you can also use Filipino clams as many people do. Just make sure you clean them well as you would with any shellfish.
Nostalgia for Summers in Italy
Personally, I absolutely love this pasta dish. It’s one of those dishes that holds memories for me.
When my children were small, we would travel down the southern coast of Italy quite often. After a day spent basking under the Italian sun and playing in the sea, my kids were ready for a big plate of pasta to fill their appetites. Their preferred choice was nearly always Spaghetti alle Vongole.
When I find myself having nostalgia for Italy and those summer moments together, this is the dish I turn to.
I hope you take some time to slow down this summer, eat outdoors, and enjoy this classic, Italian pasta dish worth savoring!
How to Clean the Vongole
It’s important to thoroughly clean the clams before cooking them. You can do that by placing them in water with coarse sea salt and allowing them to rest for 30 minutes. This gives time for the sand and the impurities to be removed.
Using a colander, rinse the clams under cold water. Place them in another bowl of cold water and agitate them in the water. This second round of cleaning is important to clean the clams well.
Spaghetti alle Vongole Recipe
List of Ingredients
2 lbs clams
olive oil
3 garlic cloves, peeled and lightly smashed
2/3 cup dry white wine
1 lb dried or fresh spaghetti
fresh chopped Italian parsley
* pepper flakes, optional
* serves 4–6
Recipe Instructions
Step 1
Bring a large pot of water to a boil.
Step 2
In a frying pan, cook the garlic in oil until the garlic has slightly browned. About 4 minutes. (this is also where you add the pepper or pepper flakes if you like)
Step 3
Add the clams. After about 1–2 minutes, add the white wine.
Step 4
Cover the pan and allow to cook until the clams have opened. Turn the clams often while they are cooking.
Step 5
Cook the spaghetti until al dente. Once cooked, using tongs, remove the pasta and add it to the frying pan with the clams. (You can add a touch of the cooked pasta water if you need more liquid.)
Step 6
Mix the clams together with the pasta over the heat for a minute. Dress the pasta with parsley and serve.
Wine Pairing
To accompany the Spaghetti alle Vongole, I suggest a nice glass of dry, white wine. Something from the Campania region, where this dish originates would be perfect. Falanghina Beneventana and Falanghina Flegrea are two unique varieties that are signature whites from the region. With notes of lemon, citrus blossom, peach, honey, and almond, they pair well with clams.
If you enjoy this recipe, let me know!
Buon Appetito!
xx Sommer