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  • Spaghetti Vongole (Spaghetti with Clams)

Spaghetti Vongole (Spaghetti with Clams)

Posted on Aug 7th, 2023
by Paul Hegeman
Categories:
  • Pasta Recipes
  • Seafood Recipes
Spaghetti Vongole

Another simple masterpiece inspired, of course, by that wonderful combination of the ocean and Italians. Spaghetti vongole, literally spaghetti with clams, is a classic Italian food and one of my favorite pasta dishes.

Unfortunately, I have been to countless Italian restaurants where the spaghetti vongole was really left wanting.

I’ve had it with more sand than the local beach, enough raw garlic to see off a vampire, and, God forbid, with added cream.

Follow the recipe below to the letter and you will end up with a spaghetti vongole better than most places in town. Enjoy!

Spaghetti Vongole

Spaghetti Vongole (Spaghetti with Clams)

Paul Hegeman
5 from 2 votes
Print Recipe Pin Recipe
Prep Time 20 minutes mins
Cook Time 20 minutes mins
Total Time 40 minutes mins
Course Main Course
Cuisine Italian
Servings 4 servings

Ingredients
 
 

  • 750 grams fresh clams (vongole)
  • 500 grams spaghetti
  • 5 cloves garlic
  • A few sprigs of flat leaf parsley
  • 2 red bird's eye chilis
  • 2 lemons
  • Extra virgin olive oil
  • White wine
  • Sea salt flakes
  • Freshly ground black pepper

Instructions
 

  • Place the clams in a strainer and rest it over a large mixing bowl. With the clams completely submerged, run cold water over them for about 10 minutes.
  • Lift the clams out of the water and you should find a fair bit of sand in the bottom of the bowl.
  • Cook the pasta until al’dente and rinse until cold.
  • Arrange 4 serving plates or bowls.
  • Place a pot of boiling salted water to boil.
  • Sauté the garlic in a liberal amount of olive oil for about a minute and add the chili.
  • Once the garlic is very lightly browned, immediately remove all the contents of the pan and place in a large mixing bowl.
  • Wipe the pan clean and return to the heat.
  • Add the clams and a splash of wine.
  • Keep the pan moving and as soon as the clams open, remove and place them in the bowl of garlic one at a time with some tongs.
  • Once all the clams are ready, plunge the pasta back into the water.
  • While the pasta warms up, place the pan back on the heat, add the clams and garlic, sprinkle with chopped parley and more olive oil if needed, and add a splash of white wine.
  • Drain the pasta, taste for one last final seasoning, combine everything together, and toss with the juice of one or two lemons. Serve garnished with a little more parsley.
  • Enjoy with crusty white bread and a glass of chilled white.
  • This dish is quite versatile and goes with sweeter whites as well as with drier varieties.

Notes

Spaghetti Vongole
Tried this recipe?Let us know how it was!

Related: Shrimp Pasta Salad
Related: Spaghetti Aglio e Olio
Related: Spaghetti Amatriciana
Related: Garganelli with Squid and Saffron
Related: Pasta Carbonara

Paul Hegeman

Paul is a personal Chef to exclusive Sydney clients and is also our most frequently contributing writer. Paul was born in The Netherlands and moved to Canada at a very young age. Experience with traditional European meals at home and the diverse multicultural influence of foods in Canada gave Paul a great appreciation for different culinary styles. Over the years Paul traveled extensively and worked at every level of professional kitchens, from the deep fryer in the local burger joint, to the Head Chef in Five Star Hotels. He now resides full time in Sydney, Australia with his wife and their children. You will find his recipes emphasize natural, uncomplicated flavours and fresh ingredients such as those found in Mediterranean and South East Asian cuisines.

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