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Italian Spaghetti alle Vongole
Spaghetti with garlic, white wine, parsley and fresh clams — Italy's simplest, freshest seafood pasta.
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30 minPrep🔥
15 minCook🍽️
2Serves📊
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Ingredients
- 500g fresh clams in shell, purged in salted water 30 min
- 200g spaghetti
- 4 garlic cloves, sliced
- 1/2 tsp chilli flakes
- 120ml dry white wine
- 3 tbsp olive oil
- Big handful parsley
- Salt and pepper
Instructions
- Cook the pasta in plenty of salted water until just al dente; reserve a cup of pasta water.
- Meanwhile, heat olive oil in a wide pan; fry garlic and chilli until just fragrant (don't burn).
- Add the clams and wine; cover and cook 3-5 minutes until clams open (discard any that don't).
- Add drained pasta and a splash of pasta water; toss together.
- Finish with plenty of parsley.
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Tara’s tips
- Don't add cheese to seafood pasta — Italian rule.
- Toss the pasta in the clam liquor for the proper coating.
Serving suggestions
- Eat immediately.
Storage & reheating
Make fresh.
Nutrition
Nutrition information is not yet available for this recipe. Values vary with portion size and exact ingredients — we will add verified figures here soon.
Frequently asked questions
Tinned clams?
Use 2 cans in juice — different but works.
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