Hey, my beloved peeps! Today, I’m sharing one of my favorite traditional Italian recipes—Spaghetti alle Vongole. This simple yet flavorful pasta dish brings out the best in each ingredient. With just a handful of components, it’s a perfect example of how less can be more in the kitchen. Join me on a culinary journey to Italy, where every bite connects you to the rich, earthy flavors of the Mediterranean.
Spaghetti alle Vongole quick facts
- Preparation time: 15 minutes
- Cook time: 20 minutes
- Total time: 35 minutes
- Servings: 4 portions
- Difficulty: Easy
- Dietary notes: Gluten-free option available
Ingredients
- 2 lbs small clams
- 4 cloves garlic
- 3 tablespoons extra virgin olive oil
- 1/4 cup parsley
- Red chili pepper flakes
- 1 large glass white wine (or fish stock for a non-alcoholic version)
- Salt and pepper
- 1 lb spaghetti
Why You’ll Love This Recipe
Spaghetti alle Vongole is a delightful, easy-to-make dish that celebrates the simplicity and freshness of Italian cuisine. The combination of tender clams, aromatic garlic, and a hint of spice from the chili flakes creates a harmonious blend of flavors that will transport you straight to Sicily.
Instructions
1. Prepare the Clams
- Check the Clams: Tap on any clams that are slightly open. If they close, they are alive; if not, discard them.
- Clean the Clams: Submerge the clams in water to let them expel any sand and impurities. Rinse thoroughly under running water.
2. Cook the Pasta
- Boil Water: Bring a large pot of salted water to a boil.
- Cook Spaghetti: Add the spaghetti and cook according to the package instructions until al dente. Reserve some pasta water for later use.
3. Cook the Clams
- Heat the Pan: In a large pan with a lid, heat 3 tablespoons of extra virgin olive oil over medium heat.
- Add Aromatics: Finely slice the parsley stalks and chop the garlic. Add to the pan along with a pinch of salt, pepper, and red chili pepper flakes. Stir constantly until the garlic starts to color.
- Add Clams and Wine: Add the clams and pour in the wine (or fish stock). Cover the pan and cook for 3-4 minutes, shaking occasionally, until the clams open. Discard any that remain closed.
4. Combine and Serve
- Add Pasta: Drain the pasta and add it to the pan with the clams. Toss well to combine, adding a splash of reserved pasta water if needed.
- Finish with Parsley: Add chopped parsley leaves and an extra drizzle of olive oil. Toss for another minute to let the flavors meld.
- Serve: Serve immediately with fresh bread to mop up the delicious juices.
Spaghetti alle Vongole: A Taste of Sicily
Ingredients
- 2 lbs small clams
- 4 cloves garlic
- 3 tablespoons extra virgin olive oil
- 1/4 cup parsley
- Red chili pepper flakes
- 1 large glass white wine or fish stock for a non-alcoholic version
- Salt and pepper
- 1 lb spaghetti
Instructions
Prepare the Clams
- Check the Clams: Tap on any clams that are slightly open. If they close, they are alive; if not, discard them.
- Clean the Clams: Submerge the clams in water to let them expel any sand and impurities. Rinse thoroughly under running water.
Cook the Pasta
- Boil Water: Bring a large pot of salted water to a boil.
- Cook Spaghetti: Add the spaghetti and cook according to the package instructions until al dente. Reserve some pasta water for later use.
Cook the Clams
- Heat the Pan: In a large pan with a lid, heat 3 tablespoons of extra virgin olive oil over medium heat.
- Add Aromatics: Finely slice the parsley stalks and chop the garlic. Add to the pan along with a pinch of salt, pepper, and red chili pepper flakes. Stir constantly until the garlic starts to color.
- Add Clams and Wine: Add the clams and pour in the wine (or fish stock). Cover the pan and cook for 3-4 minutes, shaking occasionally, until the clams open. Discard any that remain closed.
Combine and Serve
- Add Pasta: Drain the pasta and add it to the pan with the clams. Toss well to combine, adding a splash of reserved pasta water if needed.
- Finish with Parsley: Add chopped parsley leaves and an extra drizzle of olive oil. Toss for another minute to let the flavors meld.
- Serve: Serve immediately with fresh bread to mop up the delicious juices.
Nutrition
Tips and Tricks
- Timing: Ensure the clams and pasta are ready at the same time for the best texture and flavor.
- Cleaning Clams: Soak the clams in salted water to help them expel sand and impurities.
- Non-Alcoholic Option: Substitute white wine with fish stock for a non-alcoholic version.
- Consistency: Reserve pasta water to adjust the consistency of the sauce if needed.
Gluten-Free, Low-Carb, and Vegan Alternatives
- Gluten-Free: Use gluten-free spaghetti.
- Low-Carb: Substitute spaghetti with zucchini noodles or shirataki noodles.
- Vegan: Substitute clams with mushrooms and use vegetable broth instead of wine or fish stock.
Spaghetti alle Vongole is a timeless Italian classic that brings the flavors of Italy to your table. With its simple yet rich ingredients, this dish is sure to become a favorite. Enjoy the taste of the Mediterranean and the ease of this recipe!
Cook with love, eat with joy!
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4 thoughts on “Spaghetti alle Vongole: A Taste of Italy”
This spaghetti looks super fresh and clean… loving the flavors 🙂 Sounds seriously scrumptious!!
Hola!!!
Thank you! it was good and light! really a simple recipe but full of flavors!
XOXOXO
Beautiful photos and recipe! One of my all time favorite combos. I am still kicking myself for the first 18 years of my life that I refused to eat clams 🙂
Emily
http://www.hungryinlove.com
I know I refused to eat a lot of things that nowadays I enjoy a lot!! thanks for stopping by!