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Spaghetti alle vongole with clams, garlic, parsley, and white wine

Italian · Italy

Italian Spaghetti alle Vongole (Clam Pasta)

Coastal Italy in a bowl — briny clams, white wine, garlic, and al dente spaghetti.

Prep

15 min

Cook

15 min

Servings

2 generous / 3 light

Difficulty

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.

Method

  1. 1

    Start the pasta

    Boil spaghetti in well-salted water until 2 minutes shy of package al dente. Reserve a cup of pasta water.

  2. 2

    Steam the clams

    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.

  3. 3

    Marry pasta and sauce

    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.

  4. 4

    Finish

    Fold in parsley and serve immediately with black pepper if you like — skip cheese.

Chef tips

  • Clams must be alive before cooking; discard any that stay open before the heat.
  • Pasta water is the emulsifier — do not skip it.
  • White wine should be dry, not sweet.

Mussels species guide →

Dine out

Want the restaurant version in Naples? See seafood restaurants in Naples · Italy

FAQ — Italian Spaghetti alle Vongole (Clam Pasta)

Can I use mussels instead of clams?
Yes for a similar pot — still classic and delicious, though not strict vongole. See our mussels guide and moules recipe for related methods.
Why no Parmesan?
Traditional coastal cooks keep cheese off most shellfish pastas so the brine can lead.
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