Main Course

Spaghetti alle Vongole

Name: Spaghetti alle Vongole
Prep time: 20 min
Cook time: 25 min
Total time: 45 min
Yield: 4 servings
Cuisine: italian
Ingredients: 400 g spaghetti; 1 kg fresh clam purged; 4 tbsp olive oil; 4 clove garlic thinly sliced; 0.5 tsp red pepper flake (optional); 0.5 cup dry white wine; 0.25 cup fresh parsley chopped; 1 pinch salt; 1 pinch black pepper freshly ground

This classic Italian pasta dish features briny clams tossed with spaghetti in a flavorful white wine and garlic sauce. It's a light yet satisfying meal perfect for a weeknight or a special occasion.

An original recipe by Forkin

Total time: 45 min
Serves: 4
Difficulty: Medium
Per serving: 676 kcal

Allergen information: may contain fish, gluten, molluscs, and sulphites. Always check ingredient packaging if you have an allergy.

Mise en place

Ingredients

400 gspaghetti
1 kgfresh clam, purged
4 tbspolive oil
4 clovegarlic, thinly sliced
0.5 tspred pepper flake(optional)
0.5 cupdry white wine
1 pinchsalt
1 pinchblack pepper, freshly ground

garnish

0.25 cupfresh parsley, chopped

Equipment

large skillet · large pot · colander · lid

The method

Step by step

1
If your clams are not pre-purged, soak them in cold, salted water for at least 30 minutes to an hour, then scrub them clean.
Cook’s note: Discard any clams that are open and don't close when tapped, or any with broken shells.
2
Bring a large pot of heavily salted water to a rolling boil for the spaghetti.
About 5 min
Cook’s note: The pasta water should be as salty as the sea.
3
Cook the spaghetti according to package instructions until al dente, usually about 8-10 minutes.
About 10 min
Cook’s note: Reserve about 1 cup of the pasta cooking water before draining.
4
While the pasta cooks, heat the olive oil in a large skillet or wide pot over medium heat.
About 1 min
5
Add the garlic and red pepper flakes (if using) to the skillet and sauté for 1-2 minutes until fragrant, being careful not to burn the garlic.
About 2 min
6
Pour in the dry white wine and bring to a simmer, scraping up any browned bits from the bottom of the pan.
About 2 min
7
Add the purged clams to the skillet, cover tightly, and cook for 5-7 minutes, shaking the pan occasionally, until all the clams have opened.
About 7 min
Cook’s note: Discard any clams that do not open after cooking.
8
Drain the cooked spaghetti and add it directly to the skillet with the clams and sauce.
About 1 min
9
Toss everything together, adding a splash of the reserved pasta water if the sauce seems too dry.
About 1 min
Cook’s note: The starchy pasta water helps emulsify the sauce and create a richer consistency.
10
Season with salt and freshly ground black pepper to taste.
Cook’s note: Taste before adding salt, as the clams and pasta water are already salty.
11
Garnish with fresh parsley and serve immediately.

Per serving

Nutrition

75%Score

Calories: 676.1kcal
Protein: 44.9g
Carbs: 81.8g
Fat: 17.5g
Fibre: 3.2g
Sugar: 3.4g

Estimated from the recipe’s ingredient quantities. Values can vary with brands and substitutions.

Keep it good

Storage

Store any leftover spaghetti alle vongole in an airtight container in the refrigerator.

Reheating

Gently reheat in a skillet over low heat, adding a splash of water or white wine if needed to loosen the sauce. Do not microwave as clams can become rubbery.