Spaghetti alle Vongole Recipe (Pasta with Clams)
Updated May 14, 2025, Published Jul 03, 2023
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Spaghetti alle Vongole Recipe (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 made with white wine and olive oil, which creates a harmonious blend of flavors that will tantalize your taste buds. Enjoy this authentic Italian meal.
The best pasta alle vongole recipe! Serve with homemade ciabatta bread!
Why You’ll Love This Recipe
I grew up on Sardinian Spaghetti alle Vongole, (spaghetti with clams) also known as Spaghetti con le Arselle in Italian, is 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.
Table of Contents
Simple Ingredients
- Spaghetti: Spaghetti is a type of long, thin pasta made from wheat flour and water. It’s a popular pasta shape in Italian cuisine and is commonly served with various sauces and toppings. You can also use linguine to make linguine alle vongole.
- Fresh clams (Vongole): Clams are a type of shellfish that are typically found in saltwater environments. For this recipe, fresh Vongole clams are used. Vongole is an Italian word for clams commonly used in Italian cuisine. Clams are a good source of protein, vitamin B12, and minerals like iron and zinc.
- Garlic Cloves: Garlic is a bulbous plant that belongs to the onion family. It’s used in many cuisines worldwide and has a strong, pungent flavor. In this recipe, garlic is used to add flavor to the dish.
- Extra Virgin Olive oil: Olive oil is a type of oil made from pressed olives. It’s commonly used in Mediterranean cuisine and is a good source of healthy fats. This recipe uses olive oil to cook the garlic and clams.
- 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.
- Salt and black pepper: Salt enhances the dish’s flavor, while black pepper adds a slightly spicy flavor. They are both used in this recipe to season the clams and spaghetti.
See the recipe card for quantities.
And if you love clam recipes, then you might enjoy this Baked Stuffed Clams!
How to Make Spaghetti alle Vongole
Clean clams. 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 (finely chopped) and cook until fragrant, about 1 minute. Then, add red pepper flakes (if using) 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.
Cook the spaghetti in a large pot of water, that is boiling until al dente, according to the package instructions—reserve 1/4 cup of pasta water.
As clams open, transfer them to a bowl with a slotted spoon.
Add ¼ cup of the reserved pasta water to the skillet and bring to a boil. Transefer 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 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.
FAQs
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.
White wine is an essential ingredient in Spaghetti alle Vongole, as it helps to add acidity and depth of flavor to the dish. However, if you prefer not to use alcohol, you can substitute it with an equal amount of chicken or vegetable broth.
The clams should be cooked until they open up. Once the clams have opened up, remove them from the heat and discard any that remain closed.
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, or shrimp.
For Spaghetti alle Vongole, it’s traditional to use small to medium-sized clams with thin shells such as Vongole veraci, manila clams, or littleneck clams. These clams have a sweet and delicate flavor that pairs well with the recipe’s garlic, olive oil, white wine, and parsley.
It’s important to 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 remain open or do not close when tapped, as they may be dead and unsafe to eat. Also, rinse the clams thoroughly under cold running water to remove any sand or grit before cooking.
Vongole means “clam” so volgole 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.
Top tips
- Use fresh clams: 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.
- Rinse the clams thoroughly: 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.
- Save some pasta water: Before draining the cooked spaghetti, add some starchy pasta water to the dish later. This can help to thicken the sauce and improve the overall texture of the dish.
- Add the clams to the skillet gradually: To ensure that they cook evenly, add them to the skillet in batches rather than all at once.
- Use a lid to cook the clams: Cover the skillet with a lid to trap in the steam and help the clams to open. Discard any clams that don’t open after cooking.
- Toss the spaghetti with the sauce: Once it is cooked, add it to the skillet with the clams and toss it gently to coat it evenly with the sauce.
- Garnish with parsley: Sprinkle some fresh chopped parsley leaves over the top of the dish before serving for added flavor and visual appeal.
Following these tips, you can make a delicious and authentic Spaghetti alle Vongole that’s sure to impress!
Equipment
Serve in a beautiful white baking dish. Contains affiliate links.
How to Store
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.
The clams’ delicate and sweet flavor, fragrant parsley, and fresh lemon juice create a vibrant and refreshing taste that is perfect for a summer evening meal. The dish’s aroma will fill your kitchen with the irresistible scent of garlic, herbs, and fresh seafood.
Each bite of this delicious pasta alle vongole dish will transport you to the sunny coasts of Italy, where the warm breeze and the sound of the waves make for an unforgettable dining experience.
Whether you’re a seafood lover or simply looking for a new and exciting pasta recipe, Spaghetti alle Vongole is a must-try dish that will leave you satisfied and delighted.
More Recipes
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What To Serve With This Recipe
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 pairs well with various white wines, such as Pinot Grigio or Sauvignon Blanc.
These are my favorite dishes to serve with Spaghetti alle Vongole Recipe:
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Spaghetti alle Vongole Recipe
Ingredients
- 1 pound spaghetti pasta or other long pasta of choice
- 2 pounds fresh clams, vongole
- 4 cloves garlic, chopped
- ¼ cup olive oil
- ¼ cup dry white wine
- ¼ cup fresh parsley, chopped
- Kosher salt and black pepper, to taste
- red chili pepper or dried flakes amount depends on your preference, optional
Instructions
- Clean clams. 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. Add red pepper flakes (if using) and continue cooking 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.
- Cook the spaghetti in a large pot of salted water, that is boiling until al dente, according to the package instructions—reserve 1/4 cup of pasta water.
- As clams open, transfer them to a bowl with a slotted spoon. Add ¼ cup of the reserved pasta water to the skillet and bring to a boil. Transefer 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 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.
Notes
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.