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Italian

Spaghetti alle Vongole

Spaghetti alle vongole is a quick Neapolitan clam pasta with garlic, white wine, parsley, and a glossy seafood sauce.

Published and reviewed by Kitchgrow on 2 September 2026Updated

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Spaghetti alle Vongole

33 mintotal

Prep 15 min · Cook 18 min

Serves
2
Difficulty
Medium
Spice
Mild
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Ingredients

Quantities are for 2 servings.

You'll need: Stovetop.

No inactive time; the pasta and clams finish quickly, so clean the clams and measure the wine before boiling the spaghetti.

Method

  1. Bring the measured water to a boil. Add the measured salt and cook the pasta until just al dente.

  2. Reserve a small ladle of pasta cooking water, then drain the pasta.

  3. Heat olive oil in a wide pan. Add garlic and chilli flakes, then cook gently until fragrant.

  4. Add the cleaned clams and white wine. Cover and cook until the clams open.

  5. Discard any clams that do not open after cooking.

  6. Add the drained pasta to the clam pan and toss well. Add a splash of reserved pasta water only if needed.

  7. Add parsley and black pepper powder. Toss once more and serve hot.

How to tell it's done

The pasta should be glossy and lightly coated, with tender opened clams and a clear garlic-wine aroma.

Getting it right

Tip

Cook clams only until they open; overcooking can make them rubbery.

What to serve it with

Serve immediately as a seafood lunch or dinner pasta.

Common mistakes

The clams stay closed or the pasta tastes dry.
Discard any clams that do not open and loosen the spaghetti with reserved pasta water until it looks glossy.

Substitutions

  • Use only fresh, clean clams and discard any that do not open after cooking.
  • If avoiding wine, use water as a practical fallback, but the flavor will be less traditional.
  • Do not add too much salt before tasting because clam liquor can be naturally salty.

Storing and reheating

Spaghetti alle vongole is best eaten immediately. Refrigerate leftovers for up to 1 day and reheat gently with a splash of water; freezing is not recommended.