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Cover photo. Spaghetti alle Vongole Recipe (Pasta with Clams)- on a plate with a fork. Fresh parsley and lemon as garnish.

Spaghetti alle Vongole Recipe (Pasta with Clams)

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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.

  • Total Time: 40 minutes
  • Yield: 4-6 servings 1x


Units Scale
  • 1 pound spaghetti pasta or other long pasta of choice
  • 2 pounds fresh clams (vongole)
  • 4 cloves garlic, chopped
  • 1/4 cup olive oil
  • 1/4 cup dry white wine
  • 1/4 cup fresh parsley, chopped
  • Kosher salt and black pepper, to taste
  • Optional- (red chili pepper) or dried flakes amount depends on your preference


  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. Transfer the finished dish to a serving platter. Serve hot, garnished with additional parsley if desired.

Enjoy your delicious Spaghetti alle Vongole! Buon appetito. 


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 the spaghetti 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 all the clams 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 the spaghetti 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 over the top of the dish before serving for added flavor and visual appeal.

  • Author: Elena
  • Prep Time: 15 min
  • Cook Time: 25 minutes
  • Category: Savory
  • Method: Italian
  • Cuisine: Italian