Spaghetti alle Vongole
Clam Linguine
Naples's iconic white clam pasta — fresh clams steamed open in white wine and garlic, their briny juices forming the sauce that coats al dente spaghetti or linguine. Just clams, pasta water, olive oil, garlic, white wine and parsley.
- Total
- 50 min
- Serves
- 4
- Level
- Easy
Prep 20 min · Cook 30 min
Ingredients
Method
Rinse soaked clams and discard any that are open and don't close when tapped.
About 5 min
Cook pasta in heavily salted boiling water for 2 minutes less than package time. Reserve 200ml pasta cooking water before draining.
About 11 min
Heat olive oil in a very wide pan over medium-high heat. Add garlic and chilli; gently fry 1 minute until pale golden — do not burn.
About 11 min
Add clams and white wine. Cover immediately with a lid. Cook on high heat for 3–4 minutes until clams open, shaking the pan occasionally. Discard any that don't open.
About 11 min
Add the al dente pasta directly to the clam pan with a ladle of pasta water. Toss over medium-high heat for 2 minutes, adding more pasta water as needed, until the sauce coats each strand — the starchy pasta water emulsifies the oil into a glossy, clingy sauce.
About 11 min
Remove from heat. Toss in most of the parsley. Serve immediately in warm bowls, garnished with remaining parsley. Do not add cheese — clams and cheese are not served together in Italian cuisine.
About 3 min
Nutrition per serving (estimate)
- Calories
- 560
- Protein
- 34 g
- Carbs
- 72 g
- Fat
- 14 g
- Fibre
- 4 g
- Sugar
- 3 g
- Sodium
- 820 mg
Contains: shellfish
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Recipe by Boon Tools.