Spaghetti alle vongole
Spaghetti alle vongole, from above
Non vegNaples

Spaghetti alle vongole

Clams open, release their sea juice, and that becomes your sauce. The ocean does the cooking.

Contains alcohol

For adults of legal drinking age where you live. Drink responsibly, and never drink and drive.

30 minTime
23 gProtein each
mildSpice
The sea in a pan1 chapter · 1 min read

Make it your way

Grandma's wayClams, garlic, wine, parsley. No cheese.
The original
551kcalsame
23 gproteinsame
3 gfibresame
30minutessame

Vongole.

Per serving, worked out from the ingredient table.

Ingredients

4 servings
Pasta400 g spaghetti or linguine
Clams1 kg in shell (about 250 g meat), purged
Olive oil3 tbsp
Garlic4 cloves, sliced
Dried red chillia pinch of flakes
Dry white wine½ cup
Flat leaf parsleya handful, chopped
Saltfor the water

Method

5 steps
  1. 1Soak clams in salted cold water for 30 minutes, then lift them out, leaving the sand behind. Discard any that stay open when tapped.
  2. 2Warm oil with garlic and chilli, add clams and wine, cover and cook on high.
  3. 3Lift out clams, discard any that stay shut, and keep the pan juices.
  4. 4Cook spaghetti 2 minutes short of al dente, then finish it in the clam juices, tossing until the liquid thickens.
  5. 5Return clams, add parsley and a drizzle of oil, toss and serve.
Serve it like this

Serve in wide bowls with clams on top and an empty bowl on the table for shells. A wedge of bread for the juices is allowed.

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Make it a meal

What goes with Spaghetti alle vongole: a bread or rice, a side, something to drink and something sweet.

Bread or rice Focaccia genovese50 min
Bread or rice Piadina romagnola30 min
On the side Insalata caprese10 min
On the side Marinara sauce35 min
To drink Virgin bellini8 min
Something sweet Granita al limone15 min
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