Spaghetti vongole is a classic Italian dish with light flavors. It’s a perfect pasta to impress during a dinner, while it’s also quick to make.
Spaghetti vongole, officially pasta alle vongole, is a classic Italian dish with clams, garlic, white wine, and parsley. A simple dish with a lot of flavor that brings out the best taste of the vongole (clams).
This classic pasta originates from the Campania region in southern Italy. With this fantastic light pasta, you can imagine yourself on a sunny terrace, even better with a glass of white wine and a crispy salad.
Made by Véronique
Published at 2025-02-03, this recipe is for 2 persons persons and takes 25 minutes.
Founder of Ohmydish (since 2014), she prefers to spend all day in the kitchen. Once working in the hospitality industry as an independent chef, she loves helping you gain confidence in the kitchen. With her easy-to-follow recipes, handy tips, and cooking knowledge, you'll make the most delicious dishes yourself! The recipes are accessible to everyone, from beginners to advanced home cooks.
Updated at: 2025-02-05
Wash the clams three times in cold running water to make sure there’s no sand left.
Fill a large pot with water and a good pinch of salt, and bring to a boil.
Peel the garlic cloves and crush them with the side of a knife, but leave them whole.
Finely chop the flat-leaf parsley and set aside.
Cook the spaghetti for 5 minutes in the boiling water, making sure it’s not overcooked, as you will finish cooking the pasta in the clam broth.
Meanwhile, heat 4 tablespoons of olive oil with the whole garlic cloves over low heat. Let the oil gently absorb the garlic flavor, then remove the garlic.
Turn the heat up high and add the clams to the pan. Cook the clams for about 3 minutes on high heat and deglaze with white wine.
The clams are ready when they open. Discard any clams that don’t open, as they are not safe to eat.
Add the spaghetti along with 2 ladles of pasta water and the chopped parsley, and cook everything over high heat until most of the liquid has evaporated. This will take about 5 minutes.
Season with salt and pepper, and serve immediately with a wedge or slice of lemon. Enjoy your meal!
Can I make pasta vongole in advance?
It’s best to serve pasta vongole right after making it, as the freshness of the clams is very important. The clams will become overcooked when reheated, making them tough and chewy.
However, you can prepare all the ingredients in advance. This way, you just need to cook, and combine them right before serving.
Should there be tomatoes in pasta vongole?
In a classic pasta alle vongole, there are no tomatoes. It’s made with a light and simple sauce of garlic, olive oil, white wine, and parsley, which allows the flavors of the vongole (clams) to shine.
In some parts of Italy (mainly on the west coast), tomatoes are added, and the dish is called *pasta alle vongole rosso*, or a red pasta with clams.
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