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Italian · Italy
Coastal Italy in a bowl — briny clams, white wine, garlic, and al dente spaghetti.
Prépa
15 min
Cuisson
15 min
Portions
2 generous / 3 light
Difficulté
Medium
Spaghetti alle vongole is southern Italian seafood restraint: excellent clams, white wine, garlic, chilli, and parsley — no cream. Timing matters so the pasta finishes in the clam liquor.
Eat the restaurant version across Italian coastal cities, or start with our Italy seafood country guide and Naples listings.
Boil spaghetti in well-salted water until 2 minutes shy of package al dente. Reserve a cup of pasta water.
In a wide pan, warm half the oil with garlic and chilli. Raise heat, add clams and wine, cover 3–5 minutes until shells open. Discard unopened shells. Optionally remove half the shells for easier eating.
Add drained spaghetti to the pan with remaining oil and a splash of pasta water. Toss hard 1–2 minutes so starch thickens the liquor.
Fold in parsley and serve immediately with black pepper if you like — skip cheese.
Au restaurant
Envie de la version restaurant à Naples ? Voir les restaurants de fruits de mer à Naples · Italy
Yes for a similar pot — still classic and delicious, though not strict vongole. See our mussels guide and moules recipe for related methods.
Traditional coastal cooks keep cheese off most shellfish pastas so the brine can lead.