Italian Spaghetti Alle Vongole
A light and flavorful Italian pasta featuring tender fresh clams, garlic, and white wine. Quick to make, naturally high in protein, and rich in heart-healthy olive oil, this dish is perfect for a weeknight dinner or an impressive meal for guests.
Equipment
- Large bowl (for clam purging) – 1
- Large skillet (stainless steel preferred) – 1
- Large pot (for pasta) – 1
- Slotted spoon or tongs – 1
- Measuring cups and spoons – as needed
Ingredients
- Kosher salt – as needed for clam purging and pasta water
- Fresh small clams littlenecks, Manilas, or cockles – 4 pounds (1.8 kg)
- Extra-virgin olive oil – 3 tablespoons plus extra for finishing
- Garlic very thinly sliced – 3 medium cloves (½ ounce / 15 g)
- Red pepper flakes – ¼ teaspoon
- Dry white wine – ½ cup 120 ml
- Dried spaghetti – 1 pound 454 g
- Unsalted butter optional – 1 tablespoon (14 g)
- Fresh parsley minced – small handful
Instructions
- Purge the Clams Thoroughly: Start by preparing a large bowl filled with cold water. Add enough kosher salt to make the water taste like the sea—roughly 3% salinity (for example, 8 cups of water, use 7 tablespoons of Diamond Crystal kosher salt). Place all fresh clams into the bowl and let them sit for 30 minutes. This allows the clams to release any sand or grit inside their shells. After soaking, lift the clams out carefully and discard the water. If there is sand at the bottom, refill with fresh salted water and repeat this process 2–3 times until the water is completely clear. Discard any clams that remain open and do not close when gently tapped. This step ensures a clean, sand-free pasta experience.
- Prepare the Garlic-Infused Olive Oil: Place a large stainless steel skillet over medium heat. Pour in 3 tablespoons of extra-virgin olive oil, making sure it evenly coats the bottom. Add the very thinly sliced garlic and sprinkle in ¼ teaspoon of red pepper flakes. Stir gently and allow the mixture to cook until the garlic turns a light golden color, approximately 4–5 minutes. Keep the heat moderate to prevent burning and ensure the garlic infuses the oil with its rich aroma.
- Steam the Clams with White Wine: Once the garlic is lightly golden, pour in ½ cup of dry white wine. Quickly add the cleaned clams and cover the skillet with a lid. Increase the heat to high to create steam, which will cook the clams evenly. Monitor closely and gently stir or transfer clams as they open to a separate large heatproof bowl. This process should take about 5 minutes, and all clams should be open. Discard any that remain tightly closed, as these are not safe to eat.
- Prepare the Clam Meat: Allow the cooked clams to cool slightly so they can be handled safely. Remove the clam meat from the shells, keeping a few in their shells for an attractive garnish later. If the clams are large, roughly chop the meat to create smaller pieces that will distribute evenly throughout the pasta. This step ensures that every bite has a balanced clam flavor.
- Cook the Pasta to Perfection: Bring a large pot of water to a gentle boil, adding salt to achieve about 1% salinity (for example, 12 cups of water, use 3 tablespoons of salt). Add 1 pound of dried spaghetti and cook until just shy of al dente—about 1 minute less than the time indicated on the package. Reserve at least 1 cup of the pasta cooking water before draining. This starchy water will later help to create a silky, cohesive sauce.
- Combine Pasta and Sauce: Transfer the nearly cooked pasta directly into the skillet containing the garlic and wine sauce. Pour in a few tablespoons of the reserved pasta water and cook over high heat, tossing and stirring rapidly. The goal is to reduce the liquid slightly and allow the sauce to emulsify, forming a light, creamy coating on the spaghetti.
- Finish with Clam Meat and Optional Butter: Add the reserved clam meat and shell-on clams to the pasta, along with 1 tablespoon of unsalted butter if desired for extra richness. Stir gently to combine, letting the butter melt and coat the noodles. If the sauce seems too thick or dry, add additional pasta water, 1 tablespoon at a time, until the desired consistency is achieved. Taste and adjust salt if needed, keeping in mind that the clams already contribute natural salinity.
- Add Fresh Parsley and Olive Oil: Remove the skillet from heat and stir in a small handful of minced fresh parsley. Drizzle with a little more extra-virgin olive oil to enhance flavor and add a silky finish. This step brightens the dish and adds a fresh herbal note that complements the clams beautifully.
- Serve Immediately and Garnish: Transfer the pasta to serving bowls or a large platter. Arrange a few shell-on clams on top for a classic presentation. Serve right away while warm to enjoy the full aroma and flavor. Pair with a crisp white wine or light salad for a complete, satisfying meal.
Notes
- Always purge clams thoroughly to avoid grit in the pasta. Multiple cycles in salted water help achieve a clean, sand-free dish.
- Use a stainless steel skillet for best results; it distributes heat evenly and allows the sauce to emulsify beautifully.
- Reserve pasta water—it’s the secret to a silky, cohesive sauce that clings perfectly to the noodles.
- Thinly slice garlic to release maximum flavor without overpowering the dish.
- Adjust red pepper flakes according to your spice preference; they add subtle warmth, not heat.
- Fresh parsley enhances color and freshness; add it at the very end to maintain vibrancy.
- Optional butter enriches the sauce but is not necessary for flavor; olive oil alone keeps it light and heart-healthy.
- Serve immediately after combining pasta and clams to preserve texture and aroma.
