International Cuisine > Italian Cuisine > Meat & Seafood Dishes (Italian) > Spaghetti alle Vongole Recipe

Spaghetti alle Vongole: A Taste of the Italian Coast

Experience the authentic flavors of Italy with this classic Spaghetti alle Vongole recipe. A simple yet elegant dish featuring fresh clams, garlic, white wine, and a touch of chili flakes, perfect for a light and flavorful meal.

Prep Time
20 minutes
Cook Time
20 minutes
Servings
4
Ingredients
  • 320 g Spaghetti
  • 1 kg Fresh Clams (Vongole)
  • 3 cloves Garlic
  • 120 ml Dry White Wine
  • 60 ml Extra Virgin Olive Oil
  • 1/4 cup, chopped Fresh Parsley
  • 1/4 teaspoon Red Chili Flakes
  • to taste Salt
  • to taste Black Pepper

Preparing the Clams

Begin by thoroughly cleaning the clams. Place them in a large bowl filled with cold, salted water (approximately 30g of salt per liter of water). Let them soak for at least 2 hours, changing the water every 30 minutes, to allow them to purge any sand. After soaking, drain and rinse the clams thoroughly.

Cooking the Garlic and Chili

In a large pan or skillet, heat the olive oil over medium heat. Add the minced garlic and red chili flakes. Cook for about 1-2 minutes, until the garlic is fragrant and lightly golden, being careful not to burn it. Burnt garlic will impart a bitter taste to the dish.

Adding the Clams and Wine

Add the cleaned clams to the pan. Pour in the white wine. Cover the pan and cook for 5-7 minutes, or until all the clams have opened. Discard any clams that do not open after this time.

Cooking the Spaghetti

While the clams are cooking, bring a large pot of salted water to a boil. Add the spaghetti and cook according to the package directions until al dente. Reserve about 1 cup of the pasta cooking water before draining the spaghetti.

Combining Spaghetti and Clams

Drain the spaghetti and add it to the pan with the clams. Toss to combine. If the sauce seems too thick, add a little of the reserved pasta water to achieve the desired consistency. Stir in the chopped parsley. Season with salt and black pepper to taste.

Serving

Serve the Spaghetti alle Vongole immediately, garnished with extra parsley if desired. A drizzle of extra virgin olive oil can also enhance the flavor.

Nutrition Facts Estimated per 100g of product

Note: These are estimates and may vary based on specific ingredients and preparation methods.

Calories: ~150-180 kcal
Protein: ~8-10 g
Fat: ~5-7 g (mostly from olive oil, including healthy monounsaturated fats)
Carbohydrates: ~15-20 g
Fiber: ~1-2 g
Sodium: Varies greatly depending on salt added and natural sodium in clams.

Other Important Considerations for Nutrition

  • Clams: Excellent source of protein, iron, and vitamin B12. Rich in minerals like zinc and selenium.
  • Olive Oil: Primarily monounsaturated fats, which are beneficial for heart health.
  • Sodium: Be mindful of salt content, especially when using salted water for soaking clams and cooking pasta. Adjust added salt accordingly.
  • Wine: A small amount of alcohol is used in cooking, but most of it evaporates during the process. However, traces may remain.

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FAQ

  • Can I use frozen clams?

    While fresh clams are best for flavor and texture, you can use frozen clams if necessary. Make sure to thaw them completely before cooking and drain any excess liquid.
  • What if I don't have white wine?

    You can substitute the white wine with clam juice or fish broth for a similar flavor profile.
  • Can I add other ingredients?

    While this is a classic and simple recipe, some variations include adding cherry tomatoes or a pinch of oregano. Feel free to experiment, but keep the flavors balanced.
  • How do I prevent the garlic from burning?

    Use medium heat and stir the garlic frequently. Remove the pan from the heat if the garlic starts to brown too quickly.