Why You’ll Love This Recipe
- Light and flavorful seafood pasta
- Simple ingredients with elegant results
- Quick and easy Italian-inspired dinner
- Fresh garlic and olive oil flavor
- Perfect for seafood lovers
- Great for special occasions or weeknight meals
- Restaurant-quality dish made at home
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
- spaghetti
- fresh clams
- garlic
- olive oil
- white wine or seafood broth
- red pepper flakes
- parsley
- lemon juice
- salt
- black pepper
Optional additions:
- butter
- cherry tomatoes
- parmesan cheese
- lemon zest
- fresh basil
Directions
- Clean the clams thoroughly by rinsing and soaking them in cold salted water if needed.
- Bring a large pot of salted water to a boil and cook the spaghetti until al dente.
- Reserve some pasta water before draining the spaghetti.
- Heat olive oil in a large skillet over medium heat.
- Add the garlic and red pepper flakes and cook until fragrant.
- Pour in the white wine or seafood broth and simmer for several minutes.
- Add the clams to the skillet and cover with a lid.
- Cook until the clams open, about 5–7 minutes. Discard any unopened clams.
- Add the cooked spaghetti to the skillet and toss gently with the clam sauce.
- Add a splash of reserved pasta water if needed to loosen the sauce.
- Stir in parsley, lemon juice, salt, and black pepper.
- Serve immediately with optional toppings.
Servings and timing
- Servings: 4
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Total Time: 35 minutes
Variations
- Add cherry tomatoes for extra freshness.
- Use linguine instead of spaghetti.
- Add shrimp or mussels for mixed seafood pasta.
- Stir in butter for a richer sauce.
- Make it spicy with extra red pepper flakes.
- Add lemon zest for brighter citrus flavor.
Storage/Reheating
Store leftovers in an airtight container in the refrigerator for up to 2 days.
To reheat:
- Warm gently in a skillet with a splash of water or broth.
- Avoid overcooking the seafood during reheating.
This dish is best enjoyed fresh.
FAQs
What does vongole mean?
“Vongole” is the Italian word for clams.
What type of clams work best?
Littleneck or Manila clams are commonly used for this recipe.
Can I use canned clams?
Yes, canned clams can work, though fresh clams provide the best flavor.
Do I need wine for the sauce?
White wine adds depth, but seafood broth is a great substitute.
How do I know when clams are cooked?
Clams are done when their shells open during cooking.
Why discard unopened clams?
Unopened clams may not be safe to eat after cooking.
Can I make this recipe spicy?
Yes, increase the red pepper flakes for more heat.
What pasta works best?
Spaghetti and linguine are the most traditional choices.
Can I add cheese?
Traditionally, seafood pasta is served without cheese, but you can add it if desired.
What can I serve with Spaghetti Vongole?
Crusty bread, salad, and roasted vegetables pair beautifully.
Conclusion
Spaghetti Vongole is a classic Italian pasta dish that combines fresh clams, garlic, olive oil, and tender spaghetti into a simple yet elegant meal. Light, flavorful, and easy to prepare, it’s perfect for seafood lovers and anyone craving authentic Italian comfort food. Whether for a cozy dinner or a special gathering, this timeless recipe is always impressive and delicious.
PrintSpaghetti Vongole Recipe
Spaghetti Vongole is a classic Italian seafood pasta made with tender clams, garlic, olive oil, and spaghetti tossed in a light, flavorful sauce. This elegant yet simple dish delivers fresh coastal flavors perfect for weeknight dinners or special occasions.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Total Time: 35 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian
- Diet: Low Fat
Ingredients
- 12 oz spaghetti
- 2 lbs fresh clams, cleaned
- 4 cloves garlic, minced
- 1/4 cup olive oil
- 1/2 cup white wine or seafood broth
- 1/2 tsp red pepper flakes
- 1/4 cup fresh parsley, chopped
- 1 tbsp lemon juice
- Salt, to taste
- Black pepper, to taste
- 2 tbsp butter (optional)
- 1 cup cherry tomatoes (optional)
- Parmesan cheese, for serving (optional)
- 1 tsp lemon zest (optional)
- Fresh basil, for garnish (optional)
Instructions
- Clean the clams thoroughly by rinsing and soaking them in cold salted water if needed.
- Bring a large pot of salted water to a boil and cook the spaghetti until al dente.
- Reserve 1 cup of pasta water before draining the spaghetti.
- Heat olive oil in a large skillet over medium heat.
- Add the garlic and red pepper flakes and cook until fragrant, about 1 minute.
- Pour in the white wine or seafood broth and simmer for 3 to 4 minutes.
- Add the clams to the skillet and cover with a lid.
- Cook until the clams open, about 5 to 7 minutes. Discard any unopened clams.
- Add the cooked spaghetti to the skillet and toss gently with the clam sauce.
- Add a splash of reserved pasta water if needed to loosen the sauce.
- Stir in parsley, lemon juice, salt, and black pepper.
- Serve immediately with optional toppings like parmesan cheese, lemon zest, or fresh basil.
Notes
- Littleneck or Manila clams work best for this recipe.
- Use seafood broth instead of white wine if preferred.
- Add cherry tomatoes for extra freshness and color.
- Stir in butter at the end for a richer sauce.
- Store leftovers in an airtight container in the refrigerator for up to 2 days.
- Reheat gently in a skillet with a splash of broth or water.
- This dish is best enjoyed fresh.
Nutrition
- Serving Size: 1 serving
- Calories: 520 kcal
- Sugar: 3 g
- Sodium: 780 mg
- Fat: 18 g
- Saturated Fat: 3 g
- Unsaturated Fat: 13 g
- Trans Fat: 0 g
- Carbohydrates: 58 g
- Fiber: 3 g
- Protein: 28 g
- Cholesterol: 55 mg
