Spaghetti alle vongole is a classic of the Neapolitan coast and the wider south of Italy: spaghetti tossed with fresh clams, garlic, olive oil, white wine and parsley. In Italian and Italian-American households it is a common course in the Christmas Eve fish meal, known in the United States as the Feast of the Seven Fishes.
The traditional version is made without tomato (in bianco), and the sauce comes entirely from the clam juices, olive oil and starchy pasta water. The technique matters more than the ingredient list: the clams are opened in a covered pan, the pasta is finished in the sauce for the last minute or two, and a little pasta water brings the sauce together.
In Italy the clams are vongole veraci. In American markets, littleneck or Manila clams are the usual substitutes.
Spaghetti alle Vongole Recipe
Ingredients
- 3 pounds fresh littleneck or Manila clams, scrubbed
- 1 pound spaghetti
- 1/3 cup extra virgin olive oil
- 4 garlic cloves, thinly sliced
- 1 small dried chili, crumbled, or 1/4 teaspoon red pepper flakes
- 1/2 cup dry white wine
- 1/4 cup chopped fresh flat-leaf parsley
- Kosher salt
- Lemon wedges, for serving (optional)
Instructions
- Soak the clams in a large bowl of cold water with 2 tablespoons of salt for 30 minutes so they release sand. Lift them out of the water rather than pouring through a strainer. Discard any that stay open when tapped.
- Bring a large pot of water to a boil and salt it generously. Cook the spaghetti for 2 minutes less than the package time. Reserve 1 cup of the pasta water before draining.
- While the pasta cooks, warm the olive oil and garlic in a large, deep skillet over medium-low heat for 2 minutes, until the garlic is fragrant but not browned. Add the chili.
- Add the clams and wine, cover and raise the heat to medium-high. Cook for 5 to 7 minutes, shaking the pan, until the clams open. Remove opened clams to a bowl as they open and discard any that stay shut.
- Add the drained spaghetti and 1/2 cup of the pasta water to the pan. Toss over medium heat for 1 to 2 minutes until the sauce clings to the pasta, adding more water as needed.
- Return the clams to the pan, add the parsley and toss. Serve immediately, with lemon wedges if desired.
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