Spaghetti alle Vongole (Pasta with Clams)
Updated Aug 29, 2025, Published Jul 03, 2023
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Spaghetti alle Vongole (Pasta with Clams) is a mouthwatering dish that combines perfectly cooked spaghetti with tender and juicy clams. The pasta is infused with a garlicky and aromatic sauce that will tantalize your taste buds!
Serve this easy Italian dinner recipe with homemade ciabatta bread and crispy rice salad to make a colorful and delicious meal!
Quick Look at This Recipe
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Total Time: 40 minutes
- Servings: 4-6 people
- Dietary Info: Pescatarian, Dairy Free
- Method: Clean the clams, then sauté the garlic and pepper flakes. Add the clams and white wine, cover, and cook until the clams open. Boil and drain some spaghetti, and cook briefly in a pan with some pasta water. Add the clams and parsley, toss, and serve.
- Technique: Steaming the clams in white wine, garlic, and pepper flakes will bring an incredible flavor to this simple pasta dish.
- Flavor & Texture: Tender clams combine with a flavorful white wine and pasta water sauce and al dente spaghetti make a delightfully simple yet elegant authentic Italian dinner.
Why You’ll Love This Recipe
I grew up on Sardinian Spaghetti alle Vongole (also known as Spaghetti con le Arselle in Italian). It’s a regional variation of the classic Italian dish that’s specific to the island of Sardinia, located off the coast of Italy. This dish version features a few key differences in ingredients and preparation that make it unique.
One of the main differences in Sardinian Spaghetti alle Vongole is the use of a type of clam called Arselle, a small, sweet clam native to the waters around Sardinia. These clams have a slightly different flavor profile than others and are said to be a key ingredient in making the dish taste truly authentic. For this recipe, we are using use any fresh clams you have available.
You will also love Seafood Pasta with Red Sauce, Steamed Mussels, and Clams Recipe, Squid Ink Pasta Recipe with Shrimp in tomato sauce, Spaghetti Aglio e Olio, Easy Shrimp Salad, and Sea Bass With Lemon Butter Herb Sauce.
Made With Amore,
Table of Contents
Ingredients for Spaghetti alle Vongole
Here’s the key ingredients you’ll need to recreate this authentic Italian seafood recipe at home!
- Spaghetti: Spaghetti is a type of long, thin pasta made from wheat flour and water. You can also use linguine to make linguine alle vongole. Get my tips for cooking spaghetti perfectly al dente!
- Fresh Clams (Vongole): For this recipe, fresh Vongole veraci, manila clams, or littleneck clams are preferred, but any good quality fresh clam will work. Use fresh clams that are still alive, so make sure to buy them from a reputable source and check that they are tightly closed or close when tapped. Discard any clams that fail these tests, as they may be dead and unsafe to eat. (If you love clam recipes, then you might enjoy these Baked Stuffed Clams too!)
- White Wine: White wine is a type of wine made from white grapes. It’s commonly used in cooking to add flavor to dishes. This recipe uses white wine to cook the clams and flavor the dish.
- Fresh Flat Leaf Parsley: Parsley is an herb commonly used in Mediterranean cuisine. It has a fresh, slightly bitter taste and is rich in vitamins and minerals. This recipe uses fresh parsley to add flavor and garnish the dish.
See recipe card for full information on ingredients and quantities.
Variations & Substitutions
- White Wine Substitute: White wine is an essential ingredient in Spaghetti alle Vongole, as it helps to add acidity and depth of flavor to the dish (like in my creamy mushroom pasta). However, if you prefer not to use alcohol, you can substitute it with an equal amount of chicken or vegetable broth.
- Can I use canned clams? While it’s possible to use canned clams for this recipe, it’s not recommended. Fresh clams are the best option, as they have a sweeter and more delicate flavor that works well with the other ingredients in this classic pasta dish.
- Can I add vegetables or shrimp? While the traditional Spaghetti alle Vongole recipe does not include additional ingredients, you can certainly experiment with adding your own twist to the dish. Some popular additions include cherry tomatoes, asparagus (like in my lemon ricotta pasta), or pan-seared shrimp.
How to Make Spaghetti alle Vongole
Follow these easy step-by-step photos. The complete instructions are in the recipe card at the bottom of this post.
- Rinse the clams thoroughly under cold running water to remove any sand or grit. Discard any that are already open or do not close when tapped.
In a large skillet, heat the olive oil over medium heat. Add the garlic and cook until fragrant, about 1 minute. Then, add red pepper flakes and continue cooking for 15 more seconds.
- Add the clams to the skillet and pour in the white wine. Cover the skillet with a lid and cook until the clams have opened, stirring occasionally, for about 5-7 minutes. Discard any clams that remain closed.
- As the clams open, transfer them to a bowl with a slotted spoon.
Cook the spaghetti in a large pot of boiling water until it’s al dente, then drain and reserve 1/4 cup of pasta water.
- Add ¼ cup of the reserved pasta water to the skillet and bring to a boil. Transfer pasta to pan. Cook over medium heat for 1 minute, tossing constantly, until pasta is al dente and has soaked up some of the sauce from the pan.
- Add clams and any juices from the bowl back to the pan. Add salt and pepper to taste along with the chopped parsley and toss once to combine.
- Transfer the finished dish to a serving platter. Serve hot, garnished with additional parsley if desired. Enjoy your delicious Spaghetti alle Vongole! Buon appetito.
Recipe FAQs
Vongole means “clam”, so vongole sauce would be “clams in sauce”. It’s usually very simple with few ingredients, and includes the clams in their shells and is served over pasta.
Spaghetti alle vongole is a simple yet elegant dish where fresh clams are gently steamed with olive oil, garlic, and white wine until they open and release their flavorful juices. The pasta is then tossed in this delicate clam sauce, and is finished with fresh parsley. It’s a beautiful balance of briny seafood and comforting pasta that highlights the best of coastal Italian cooking!
This dish shines with a crisp, refreshing white wine that complements the clams without overpowering them. A dry Italian white is a perfect match, as their bright acidity pairs beautifully with the light garlic-and-wine sauce. If you prefer sparkling wine, a dry Prosecco makes a special pairing!
Leftover Spaghetti alle Vongole should be stored in an airtight container in the refrigerator and consumed within 2-3 days. Reheat the dish in a skillet with a little bit of olive oil or butter to prevent the clams from becoming tough. Do not freeze.
Serving Suggestions
Spaghetti alle Vongole can be served on its own as a main course or with a side salad or crusty bread for a more filling meal. It also pairs well with various white wines, such as Pinot Grigio or Sauvignon Blanc. My favorite dishes to serve with Spaghetti alle Vongole are no knead ciabatta bread, perfect pan-cooked steak, mozzarella stuffed chicken wrapped in parma ham, and authentic tiramisu.
My Pro Tips
Expert Tips
- It’s important to use fresh, live clams for this recipe. Look for clams that are tightly closed or close when tapped. If you find any open or damaged clams, discard them, as they may be dead and unsafe to eat.
- To remove any sand or grit, rinse the clams thoroughly under cold running water before cooking.
- Cook the spaghetti al dente. Be sure to cook it until it’s al dente, which means it should still have a slight bite to it. Overcooked pasta can become mushy and not hold up well when combined with the clams.
- Add the clams to the skillet gradually to ensure that they cook evenly.
Other Italian Seafood Recipes You’ll Love
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Spaghetti alle Vongole (Pasta with Clams)
Equipment
Ingredients
- 2 pounds fresh clams, vongole
- ¼ cup olive oil
- 4 cloves garlic, chopped
- red pepper flakes, amount depends on your preference; optional
- ¼ cup dry white wine
- 1 pound spaghetti, or other long pasta of choice
- Kosher salt and black pepper, to taste
- ¼ cup fresh parsley, chopped
Instructions
- Clean the clams by rinsing them thoroughly under cold running water to remove any sand or grit. Discard any that are already open, or ones that do not close when tapped.
- In a large skillet, heat the olive oil over medium heat. Add the garlic and cook until fragrant, about 1 minute. Add red pepper flakes (if using) and continue cooking for 15 seconds more.
- Add the clams to the skillet and pour in the white wine. Cover the skillet with a lid and cook until the clams have opened, stirring occasionally, for about 5-7 minutes. Discard any clams that remain closed. As the clams open, transfer them to a bowl with a slotted spoon.
- Meanwhile, cook the spaghetti in a large pot of salted boiling water until al dente according to the package instructions. Reserve ¼ cup of pasta water.
- Add the ¼ cup of reserved pasta water to the skillet and bring to a boil. Transfer pasta to pan. Cook over medium heat for 1 minute, tossing constantly, until pasta is al dente and has soaked up some of the sauce from the pan. Add clams and any juices from the bowl back to the pan. Add salt and black pepper to taste and the chopped parsley, then toss once to combine.
- Transfer the finished dish to a serving platter. Serve hot, garnished with additional parsley if desired. Enjoy your delicious Spaghetti alle Vongole! Buon appetito.
Notes
- It’s important to use fresh, live clams for this recipe. Look for clams that are tightly closed or close when tapped. If you find any open or damaged clams, discard them, as they may be dead and unsafe to eat.
- To remove any sand or grit, rinse the clams thoroughly under cold running water before cooking.
- Cook the spaghetti al dente. Be sure to cook it until it’s al dente, which means it should still have a slight bite to it. Overcooked pasta can become mushy and not hold up well when combined with the clams.
- Add the clams to the skillet gradually to ensure that they cook evenly.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
This is a summer favorite. It reminds me of all the seafood pasta dishes we eat in Sardegna. This one is SO good.