Spaghetti alle vongole : The ultimate taste of Italy

Spaghetti alle vongole is Italy on a plate: plump clams, a fragrant white wine sauce, and just the right amount of garlic to awaken your taste buds. Simple, quick, and incredibly satisfying, this dish always makes an impression.

Ingredients (Serves 4)

• 450g spaghetti (no fresh pasta here—the secret is in the starch!)
• 1kg fresh clams, well rinsed (frozen ones? A crime in Italy.)
• 60ml (¼ cup) extra virgin olive oil
• 3 garlic cloves, finely chopped (yes, three. No negotiations.)
• ½ tsp red pepper flakes (adjust to taste, depending on bravery levels)
• 125ml (½ cup) dry white wine (use a good one—you’ll be drinking it too!)
• 30g butter (for that silky touch)
• ½ bunch fresh parsley, chopped
• Salt & black pepper, to taste
• Lemon zest (optional, but trust us, it makes a difference.)

Instructions

1. Prepare the clams

Rinse the clams thoroughly under cold water, scrubbing them a little to remove any sand. Soak them in a bowl of salted water for 30 minutes, then rinse again. No one wants gritty pasta.

2. Cook the pasta

Bring a large pot of salted water to a boil and cook the spaghetti until al dente. Before draining, save a ladle of pasta water—this tiny step makes all the difference for the sauce.

3. Make the sauce

In a large pan, heat the olive oil over medium heat. Add the garlic and red pepper flakes, letting them infuse slowly until the garlic is lightly golden. No rushing—burnt garlic is not part of the plan.

4. Steam the clams

Deglaze the pan with the white wine, turn the heat up, and add the clams. Cover and let them steam for about 5 minutes, shaking the pan occasionally. Once they open, discard any that stay closed (they weren’t invited to the party).

5. Bring it all together

Toss the drained spaghetti into the pan with the clams. Add a knob of butter and a splash of reserved pasta water, then mix vigorously to create a silky, glossy sauce.

6. Season & serve

Stir in the chopped parsley, season with black pepper, and adjust salt if needed. Finish with a sprinkle of lemon zest for freshness. Serve immediately with a crisp glass of white wine.

Pro Tips & Pairings

🍷 Best wine match? A dry, mineral white like Vermentino or Muscadet to keep it fresh and maritime.
🧀 No cheese, please. This dish doesn’t need Parmesan (sorry, cheese lovers).
🥖 Garlic-rubbed grilled bread? Yes. Perfect for soaking up every last drop of sauce.

A quick, elegant, and flavor-packed dish that brings a taste of Italy to your table—without the stress. 🍝🇮🇹✨