Campania Pasta
Spaghetti alle Vongole
Make spaghetti alle vongole with fresh clams, garlic, white wine, parsley, olive oil, and al dente pasta.
- Prep
- 20 min
- Cook
- 15 min
- Total
- 35 min
- Serves
- 4
- Level
- Moderate
Instructions
- Soak the clams in cold salted water if needed, then scrub and discard any that stay open.
- Cook garlic and chili gently in olive oil until fragrant but not browned.
- Add clams and white wine, cover, and cook until the shells open.
- Lift the clams out and discard any that remain closed.
- Cook spaghetti until just shy of al dente, reserving pasta water.
- Toss spaghetti in the clam juices with parsley and a splash of pasta water until glossy.
- Return the clams to the pan and serve immediately.
This spaghetti alle vongole recipe keeps the Campanian seafood pasta clean and briny. Fresh clams open into a garlic, wine, parsley, and olive oil sauce that coats the spaghetti without cream or tomato.
Why This Spaghetti alle Vongole Recipe Works
The clam liquor is the sauce. Reducing it briefly with pasta starch gives enough body while preserving the fresh shellfish flavor.
Key Tips
- Discard clams that do not close before cooking or do not open after cooking.
- Avoid browning the garlic, which can make the sauce bitter.
- Finish the pasta in the pan so the spaghetti absorbs the clam juices.
Variations and Serving Ideas
The same technique helps when you want clam spaghetti, Italian clam pasta, and spaghetti with clams. Keep the character of Spaghetti alle Vongole in mind: choose good ingredients, control texture, and serve the dish when its contrast and aroma are at their best.
Campania Pasta seafoodclamsquickcoastal
