Spaghetti alle Vongole (Pasta with Clam Sauce)

This classic Spaghetti alle Vongole comes together quickly but feels incredibly special. Tender clams open in a fragrant white wine, garlic, and chili flake sauce before being tossed with pasta. Simple, flavorful, and perfect when you’re craving something light yet luxurious.

Prep1

Cook20

Total1 20

Course: Dinner

Cuisine: Italian

Keyword: elevated pasta recipe, how long to cook clams, littleneck clams, restaurant-worthy pasta, spaghetti alle vongole, weeknight clam pasta, white wine sauce

Servings: servings

Calories: 377kcal

Video

Equipment

Mixing bowl

Large pot

Large skillet or deep pan with a lid

Wooden or silicone spatula

Strainer

Ingredients

3 Tbsp extra virgin olive oil
3 cloves garlic, thinly sliced
½ tsp red pepper flakes
3 Tbsp fresh parsley, chopped, plus more for serving
⅓ cup dry white wine
2 lbs Littleneck clams, scrubbed clean
½ lb (8 oz) spaghetti (linguine is another classic choice for this dish)
½ cup reserved pasta water
1 Tbsp unsalted butter
Grated Parmesan
Freshly ground black pepper

Instructions

Purge (or clean) the clams. Place clams in a large bowl of cold water and allow to sit for 30 minutes. Carefully lift out clams, then replace water and repeat once more, or until there is no sand and grit left on the bottom of the bowl. Set clams aside.
Cook the spaghetti. Bring a large pot of water to a boil, but do not salt. Add pasta and cook according to package directions, until al dente. Use a measuring cup to reserve ½ cup cooking liquid, then drain pasta and set aside.
Sauté the garlic. In a large skillet or pan, heat 3 Tbsp olive oil over medium heat. Add 2 thinly sliced garlic cloves and cook, shaking pan occasionally, until fragrant and golden brown, about 2-3 minutes. If the garlic begins to brown too quickly, turn the heat down to medium-low.
Add clams. With the heat on medium-low, add cleaned clams, ½ tsp red pepper flakes, 3 Tbsp chopped parsley, and ⅓ cup white wine to the pan, then cover and cook until opened, 6 minutes. Discard any clams that are tightly sealed (see note below).
Toss with pasta, then serve. Add drained pasta and 1 Tbsp butter to the skillet, then toss to combine. Pour in ¼ cup of reserved pasta water and toss again. If you want more of a sauce, add remaining ¼ cup of reserved cooking liquid. Otherwise, divide into 4 bowls then top with grated parmesan, additional parsley, and freshly ground pepper and serve immediately.

Notes

Clams: Cook time is written for Littleneck clams. If using smaller varieties like Manilla clams or cockles, reduce cook time by 1–2 minutes. Clams are done when the shells open — discard any that remain closed.
Wine: Use a dry white wine you’d happily drink, since the flavor concentrates as it cooks. Sauvignon Blanc or Muscadet (crisp, mineral-driven, citrusy) are excellent choices.
Serving tip: Serving clams in their shells is beautiful, but requires guests to remove the meat as they eat. For easier serving, remove the clams from the shells after cooking and toss the meat directly with the pasta before plating.

Nutrition