Spaghetti alle Vongole Recipe (Italian Clam Pasta)
Category: Pasta Dishes
Servings: 4
Preparation Time: 30 minutes
Cooking Time: 15-20 minutes
Total Time: 45 minutes
Ingredients:
| Ingredient | Quantity |
|---|---|
| Spaghetti | 320g |
| Fresh Clams (Vongole) | 1kg |
| Garlic (Whole Cloves) | 1 clove |
| Fresh Parsley | 1 bunch |
| Extra Virgin Olive Oil | As needed |
| Freshly Ground Black Pepper | As needed |
| Fine Salt | As needed |
| Coarse Sea Salt | As needed |
Nutritional Information (per serving):
| Nutrient | Amount |
|---|---|
| Calories | ~400 kcal |
| Protein | ~25g |
| Carbohydrates | ~50g |
| Fat | ~12g |
| Fiber | ~2g |
| Sodium | ~500mg |
Instructions:
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Preparing the Clams:
Begin by preparing the clams for cooking. First, inspect each clam carefully to ensure there are no broken or empty shells; discard any that are damaged. Next, tap each clam gently on the sink or on a cutting board. This is a crucial step to check for sand inside: healthy clams will remain closed, while any that are filled with sand will open. Place the clams in a colander over a bowl and rinse them thoroughly under cold water. Then, cover the clams with coarse sea salt, allowing them to soak in water for 2-3 hours. This process will help them expel any trapped sand.
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Cooking the Clams:
After the soaking time has passed, drain the clams and rinse them again. In a large, deep skillet or pan, pour a small amount of extra virgin olive oil and heat over medium heat. Add the garlic clove, allowing it to infuse the oil with its aroma. Once the garlic begins to sizzle and soften, remove it from the pan and discard it, as it will have already released its flavor. -
Adding the Clams:
Immediately add the drained clams to the pan, cover with a lid, and increase the heat to high. Allow the clams to steam for 3-5 minutes. As they heat up, they will begin to open up. Give the pan a gentle shake now and then to help them cook evenly. Once all the clams have opened, remove the pan from the heat immediately to prevent them from overcooking. It’s important to not leave them on the stove for too long, as overcooked clams can become rubbery. -
Saving the Clam Broth:
Once the clams are cooked, remove them from the pan and set them aside. Be sure to save all the delicious clam broth that has formed in the pan—this will be the base of your sauce. Discard any clams that didn’t open, as they are not safe to eat. -
Cooking the Spaghetti:
While the clams are cooking, bring a large pot of water to a boil. Add a generous amount of fine salt, then drop in the spaghetti. Cook according to the package instructions, but be sure to undercook the pasta by 1-2 minutes (it will continue to cook in the sauce). Drain the pasta, reserving some of the pasta water for later. -
Finishing the Dish:
Once the pasta is drained, return the clam broth to the pan and bring it to a simmer. Add the slightly undercooked spaghetti to the pan, and stir well to coat the pasta in the flavorful broth. If the mixture seems dry, add a splash of the reserved pasta water to help create a silky sauce. Stir occasionally to allow the pasta to soak up the flavors. -
Adding the Clams and Parsley:
Gently fold the cooked clams back into the pan, along with the freshly chopped parsley. Season with freshly ground black pepper and additional salt to taste. Give everything a final toss to combine, ensuring the clams and pasta are evenly distributed. -
Serving:
Once the spaghetti is perfectly al dente and infused with the rich clam broth, remove the pan from the heat. Serve immediately, garnishing with a little extra parsley if desired. Enjoy your authentic Spaghetti alle Vongole, a perfect dish for any occasion.
Tips for Success:
- Clams: Make sure to thoroughly clean and soak the clams to ensure there is no sand left in them. This makes all the difference in the texture and enjoyment of the dish.
- Pasta Water: Don’t forget to reserve some pasta water. It contains starch and helps to create a smooth, velvety sauce that clings to the pasta.
- Oil: If you want a richer flavor, you can increase the amount of olive oil, but remember that the clams release a lot of moisture, so the oil shouldn’t overwhelm the dish.
- Clams not Opening: If any clams don’t open after cooking, discard them—they may not be safe to eat.
Serving Suggestions:
Serve with a side of freshly baked crusty bread to soak up any remaining clam broth and a crisp white wine such as Pinot Grigio or Verdicchio to complement the flavors of the dish. For a true Italian experience, pair with a light, refreshing salad with lemon vinaigrette.
This traditional Spaghetti alle Vongole recipe is a quick yet luxurious meal that captures the essence of coastal Italian cuisine. Whether you’re cooking for a weeknight dinner or a special occasion, the combination of fresh clams, garlic, and parsley creates a timeless, irresistible dish. Buon appetito!
