Spaghetti alle Vongole

Name: Spaghetti alle Vongole
Total time: 40 min
Yield: 4 servings
Cuisine: italian
Ingredients: 1,200 g Clams; 3,000 ml Water; 4 clove Garlic; 3,000 ml Water; 20 g coarse sea salt; 80 ml Extra-virgin olive oil; 1 tsp Chilli flakes; 150 ml Dry white wine; 400 g spaghetti; 20 g fresh flat-leaf parsley leaves

40 min · 7 min 25s active · makes ~7.9 l · Medium

Spaghetti alle Vongole pairs thin pasta with briny clams, garlic, white wine and chilli in a classic Roman preparation without cream.

See more →

Spaghetti alle Vongole

Spaghetti alle Vongole pairs thin pasta with briny clams, garlic, white wine and chilli in a classic Roman preparation without cream.

See more →

TOTAL TIME

40 min

ACTIVE TIME

7 min 25s

QUANTITY

~7.9 l

DIFFICULTY

Medium

CUISINE

—

Who’s eating

Cooking for A typical adult.

This should leave everyone comfortably full.

Portions & fullness

Ingredients0/9

Tools0/11

Ingredients

0/9 gathered · 4 servings

1,200g

6,000ml

4clove

20g

80ml

1tsp

150ml

400g

20g

#	Quantity	Notes	State
1	1,200g	—	—
2	6,000ml	—	—
3	4clove	—	—
4	20g	—	—
5	80ml	—	—
6	1tsp	—	—
7	150ml	—	—
8	400g	—	—
9	20g	—	—

Tools

12 items

Serveware

1 item

Procedure

27 steps

1 of 27

Tip the clams into a large bowl of cold water and swirl them around to dislodge any grit. Throw away any with cracked shells, or any open ones that don't close when tapped.

Clams · 1,200 g

⏱ 10s

ResultClams

2 of 27

Pour in enough cold water to submerge all the clams completely.

Water · 3,000 ml

⏱ 10s

ResultClams and water

3 of 27

Put the bowl in the fridge and leave the clams to purge in the cold water for 30 minutes so they spit out any sand.

⏱ 30 min

ResultPurged clamsused in step 10

4 of 27

Lay the garlic cloves on the chopping board.

Garlic · 4 clove

⏱ 5s

ResultGarlic

5 of 27

Crush each clove lightly with the flat of the knife, then pull away and discard the papery skin.

Garlic · step 4

⏱ 20s

ResultPeeled garlic cloves

6 of 27

Slice each peeled clove thinly and evenly across the grain.

Peeled garlic cloves · step 5

⏱ 30s

ResultThinly sliced garlicused in step 12

7 of 27

Fill a large saucepan with water and set it over high heat.

Water · 3,000 ml

⏱ 10s

ResultMeasured water

8 of 27

Add the coarse sea salt to the water and stir briefly to help it dissolve.

Coarse sea salt · 20 g

⏱ 10s

ResultMeasured water and coarse sea salt

9 of 27

Bring the water to a full rolling boil over high heat.

⏱ 10 min

ResultSalted boiling water

10 of 27

Lift the clams out of their soaking water and drain them through a colander, discarding the gritty water.

Purged clams · step 3

⏱ 20s

ResultDrained purged clamsused in step 15

11 of 27

Pour the extra-virgin olive oil into a large wide frying pan set over medium heat.

Extra-virgin olive oil · 80 ml

⏱ 5s

ResultExtra-virgin olive oil

12 of 27

Add the thinly sliced garlic to the oil.

Thinly sliced garlic · step 6

⏱ 5s

ResultThinly sliced garlic and extra-virgin olive oil

13 of 27

Stir the garlic gently over medium heat until it turns pale gold and fragrant — do not let it brown.

⏱ 1 min 30s

ResultGolden garlic oil

14 of 27

Add the dried chilli flakes to the golden oil and stir for a few seconds until they sizzle and release their heat.

Chilli flakes · 1 tsp

⏱ 10s

ResultGolden garlic oil and dried chilli flakes

15 of 27

Tip the drained clams straight into the pan.

Drained purged clams · step 10

⏱ 10s

ResultDrained purged clams and golden garlic oil and dried chilli flakes

16 of 27

Pour the white wine over the clams.

Dry white wine · 150 ml

⏱ 5s

ResultDrained purged clam and golden garlic oil mixture

17 of 27

Cover the pan immediately with a lid.

⏱ 5s

18 of 27

Cook over high heat, shaking the pan once or twice, until all the clams have opened — about 3–4 minutes; discard any that remain firmly shut.

⏱ 4 min

ResultOpened clams with white wine sauce

19 of 27

Drop the spaghetti into the boiling salted water, fanning it around the pan.

Spaghetti · 400 g

⏱ 10s

ResultSalted boiling water and spaghetti

20 of 27

Cook the spaghetti, stirring occasionally, for 2 minutes less than the packet's al-dente time.

⏱ 8 min

ResultPar-cooked spaghetti

21 of 27

Lift the spaghetti into a second colander to drain, reserving a ladleful of the starchy cooking water in the pan.

Par-cooked spaghetti · step 20

⏱ 15s

ResultDrained par-cooked spaghettiused in step 23

22 of 27

Tip the drained spaghetti directly into the pan with the clams.

Drained par-cooked spaghetti · step 21

⏱ 10s

ResultOpened clams with white wine sauce and drained par-cooked spaghetti

23 of 27

Add a ladleful of the reserved pasta cooking water to loosen the sauce.

Pasta cooking water · step 21

⏱ 10s

ResultPasta cooking water and opened clams with white wine sauce and drained par-cooked spaghetti

24 of 27

Toss everything together vigorously over high heat for a further 2 minutes, working the starchy water into the clam juices to form a glossy, emulsified sauce that clings to the pasta.

⏱ 1 min 30s

ResultTossed spaghetti and clams

25 of 27

Pile the flat-leaf parsley leaves on the chopping board.

Fresh flat-leaf parsley leaves · 20 g

⏱ 5s

ResultFresh flat-leaf parsley leaves

26 of 27

Roughly chop the parsley leaves to a coarse, rustic texture.

Fresh flat-leaf parsley leaves · step 25

⏱ 20s

ResultRoughly chopped parsley

27 of 27

Scatter the chopped parsley over the spaghetti and clams, then give the pan one final toss to mix it through.

Roughly chopped parsley · step 26

⏱ 10s

ResultRoughly chopped parsley scattered spaghetti alle vongole

Total Time40 min

#	Product	Action
1	1,200 g	Tip the clams into a large bowl of cold water and swirl them around to dislodge any grit. Throw away any with cracked shells, or any open ones that don't close when tapped.⏱ 10sResultClams
2	3,000 ml	Pour in enough cold water to submerge all the clams completely.⏱ 10sResultClams and water
3	—	Put the bowl in the fridge and leave the clams to purge in the cold water for 30 minutes so they spit out any sand.⏱ 30 minResultPurged clamsused in step 10
4	4 clove	Lay the garlic cloves on the chopping board.⏱ 5sResultGarlic
5	Garlicstep 4	Crush each clove lightly with the flat of the knife, then pull away and discard the papery skin.⏱ 20sResultPeeled garlic cloves
6	Peeled garlic clovesstep 5	Slice each peeled clove thinly and evenly across the grain.⏱ 30sResultThinly sliced garlicused in step 12
7	3,000 ml	Fill a large saucepan with water and set it over high heat.⏱ 10sResultMeasured water
8	20 g	Add the coarse sea salt to the water and stir briefly to help it dissolve.⏱ 10sResultMeasured water and coarse sea salt
9	—	Bring the water to a full rolling boil over high heat.⏱ 10 minResultSalted boiling water
10	Purged clamsstep 3	Lift the clams out of their soaking water and drain them through a colander, discarding the gritty water.⏱ 20sResultDrained purged clamsused in step 15
11	80 ml	Pour the extra-virgin olive oil into a large wide frying pan set over medium heat.⏱ 5sResultExtra-virgin olive oil
12	Thinly sliced garlicstep 6	Add the thinly sliced garlic to the oil.⏱ 5sResultThinly sliced garlic and extra-virgin olive oil
13	—	Stir the garlic gently over medium heat until it turns pale gold and fragrant — do not let it brown.⏱ 1 min 30sResultGolden garlic oil
14	1 tsp	Add the dried chilli flakes to the golden oil and stir for a few seconds until they sizzle and release their heat.⏱ 10sResultGolden garlic oil and dried chilli flakes
15	Drained purged clamsstep 10	Tip the drained clams straight into the pan.⏱ 10sResultDrained purged clams and golden garlic oil and dried chilli flakes
16	150 ml	Pour the white wine over the clams.⏱ 5sResultDrained purged clam and golden garlic oil mixture
17	—	Cover the pan immediately with a lid.⏱ 5s
18	—	Cook over high heat, shaking the pan once or twice, until all the clams have opened — about 3–4 minutes; discard any that remain firmly shut.⏱ 4 minResultOpened clams with white wine sauce
19	400 g	Drop the spaghetti into the boiling salted water, fanning it around the pan.⏱ 10sResultSalted boiling water and spaghetti
20	—	Cook the spaghetti, stirring occasionally, for 2 minutes less than the packet's al-dente time.⏱ 8 minResultPar-cooked spaghetti
21	Par-cooked spaghettistep 20	Lift the spaghetti into a second colander to drain, reserving a ladleful of the starchy cooking water in the pan.⏱ 15sResultDrained par-cooked spaghettiused in step 23
22	Drained par-cooked spaghettistep 21	Tip the drained spaghetti directly into the pan with the clams.⏱ 10sResultOpened clams with white wine sauce and drained par-cooked spaghetti
23	Pasta cooking waterstep 21	Add a ladleful of the reserved pasta cooking water to loosen the sauce.⏱ 10sResultPasta cooking water and opened clams with white wine sauce and drained par-cooked spaghetti
24	—	Toss everything together vigorously over high heat for a further 2 minutes, working the starchy water into the clam juices to form a glossy, emulsified sauce that clings to the pasta.⏱ 1 min 30sResultTossed spaghetti and clams
25	20 g	Pile the flat-leaf parsley leaves on the chopping board.⏱ 5sResultFresh flat-leaf parsley leaves
26	Fresh flat-leaf parsley leavesstep 25	Roughly chop the parsley leaves to a coarse, rustic texture.⏱ 20sResultRoughly chopped parsley
27	Roughly chopped parsleystep 26	Scatter the chopped parsley over the spaghetti and clams, then give the pan one final toss to mix it through.⏱ 10sResultRoughly chopped parsley scattered spaghetti alle vongole
Total Time		40 min

Serving

Twist generous nests of spaghetti and clams into each warmed wide plate using tongs, making sure every portion gets a good share of the glossy sauce and open clams.

Nutrition

per serving

Estimated · pre-cooking · 100% ingredients covered

Nutrient	Per serving
	833kcal
	58g
	24g
	4g
	87g
	1g
	4g
	2,332mg

Ingredients0/9

Tools0/11

Recipe

Spaghetti alle Vongole

Spaghetti alle Vongole pairs thin pasta with briny clams, garlic, white wine and chilli in a classic Roman preparation without cream.

What you’ll doYou will purge clams in cold water for 30 minutes, then cook them briefly in wine with garlic and chilli until they open. Whilst they cook, boil salted water and cook spaghetti two minutes under al-dente. Toss the drained pasta directly into the clam pan with reserved starchy water, working it over high heat until the sauce becomes glossy and clings to the strands, then finish with fresh parsley.

Serves4

Total40 min

LevelMedium

Ingredients

Clams1,200 g
Water6,000 ml
Garlic4 clove
Coarse sea salt20 g
Extra-virgin olive oil80 ml
Chilli flakes1 tsp
Dry white wine150 ml
Spaghetti400 g
Fresh flat-leaf parsley leaves20 g

Tools

Large wide frying panLarge saucepanPan lidTongsWide plateChef's knifeLarge bowlWooden spoonPurged clams colander (colander)Par spaghetti colander (colander)LadleChopping board

Method

Tip the clams into a large bowl of cold water and swirl them around to dislodge any grit. Throw away any with cracked shells, or any open ones that don't close when tapped.

10sLarge bowlClams · 1,200 g

Pour in enough cold water to submerge all the clams completely.

10sLarge bowlWater · 3,000 ml

Put the bowl in the fridge and leave the clams to purge in the cold water for 30 minutes so they spit out any sand.

Result · Purged clams · used in step 10

30 minLarge bowl

Lay the garlic cloves on the chopping board.

5sChopping boardGarlic · 4 clove

Crush each clove lightly with the flat of the knife, then pull away and discard the papery skin.

20sChopping board, Chefs knifeGarlic · step 4

Slice each peeled clove thinly and evenly across the grain.

Result · Thinly sliced garlic · used in step 12

30sChopping board, Chefs knifePeeled garlic cloves · step 5

Fill a large saucepan with water and set it over high heat.

10sLarge saucepanWater · 3,000 ml

Add the coarse sea salt to the water and stir briefly to help it dissolve.

10sLarge saucepanCoarse sea salt · 20 g

Bring the water to a full rolling boil over high heat.

10 minLarge saucepan

Lift the clams out of their soaking water and drain them through a colander, discarding the gritty water.

Result · Drained purged clams · used in step 15

20sPurged clams colander (colander)Purged clams · step 3

Pour the extra-virgin olive oil into a large wide frying pan set over medium heat.

5sLarge wide frying panExtra-virgin olive oil · 80 ml

Add the thinly sliced garlic to the oil.

5sLarge wide frying panThinly sliced garlic · step 6

Stir the garlic gently over medium heat until it turns pale gold and fragrant — do not let it brown.

1 min 30sLarge wide frying pan, Wooden spoon

Add the dried chilli flakes to the golden oil and stir for a few seconds until they sizzle and release their heat.

10sLarge wide frying panChilli flakes · 1 tsp

Tip the drained clams straight into the pan.

10sLarge wide frying panDrained purged clams · step 10

Pour the white wine over the clams.

5sLarge wide frying panDry white wine · 150 ml

Cover the pan immediately with a lid.

5sLarge wide frying pan, Pan lid

Cook over high heat, shaking the pan once or twice, until all the clams have opened — about 3–4 minutes; discard any that remain firmly shut.

4 minLarge wide frying pan

Drop the spaghetti into the boiling salted water, fanning it around the pan.

10sLarge saucepanSpaghetti · 400 g

Cook the spaghetti, stirring occasionally, for 2 minutes less than the packet's al-dente time.

8 minLarge saucepan

Lift the spaghetti into a second colander to drain, reserving a ladleful of the starchy cooking water in the pan.

Result · Drained par-cooked spaghetti · used in step 23

15sPar spaghetti colander (colander), LadlePar-cooked spaghetti · step 20

Tip the drained spaghetti directly into the pan with the clams.

10sLarge wide frying panDrained par-cooked spaghetti · step 21

Add a ladleful of the reserved pasta cooking water to loosen the sauce.

10sLarge wide frying pan, LadlePasta cooking water · step 21

Toss everything together vigorously over high heat for a further 2 minutes, working the starchy water into the clam juices to form a glossy, emulsified sauce that clings to the pasta.

1 min 30sLarge wide frying pan, Tongs

Pile the flat-leaf parsley leaves on the chopping board.

5sChopping boardFresh flat-leaf parsley leaves · 20 g

Roughly chop the parsley leaves to a coarse, rustic texture.

20sChopping board, Chefs knifeFresh flat-leaf parsley leaves · step 25

Scatter the chopped parsley over the spaghetti and clams, then give the pan one final toss to mix it through.

10sLarge wide frying panRoughly chopped parsley · step 26

Twist generous nests of spaghetti and clams into each warmed wide plate using tongs, making sure every portion gets a good share of the glossy sauce and open clams.

Result · Spaghetti alle Vongole

30sWide plate, TongsRoughly chopped parsley scattered spaghetti alle vongole · step 27

Printed 11 October 2026