Spaghetti alle Vongole | The Italian Classic You’ll Fall in Love With

Briny clams, white wine, a touch of tomato, and perfectly cooked pasta — this is a Southern Italian classic that tastes like the seaside. Ready in under 30 minutes, it’s elegance on a plate.

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About This Dish

Spaghetti alle Vongole is a symbol of Southern Italian cuisine — a recipe born on the coast where simplicity meets perfection. A few fresh ingredients, careful timing, and in less than 30 minutes you have an iconic dish that tastes like summer in Naples. The clams release their briny essence into the sauce, blending beautifully with white wine, olive oil, and a hint of tomato for sweetness. Elegant, light, and bursting with flavor.

Ingredients (Serves 2)

Spaghetti:	220 g (≈ 8 oz)
Clams:	500 g (≈ 1 lb)
Garlic:	1 clove
White Wine:	1 glass (≈ 120 ml / ½ cup)
Chilli:	1 small (optional)
Tomato Paste:	½ tsp
Cherry Tomatoes:	5, halved
Anchovy:	1 (optional)
Fresh Parsley:	2 tbsp chopped
Extra Virgin Olive Oil:	3 tbsp
Salt:	To taste

How to Make It

Prep Time: 10 mins | Cook Time: 20 mins | Total Time: 30 mins

Step 1: Clean the clams well by soaking them in salted water for 30 minutes to release any sand. Rinse thoroughly before cooking.
Step 2: In a cold pan, add olive oil, whole garlic clove, chilli, a sprig of parsley, anchovy (if using), and tomato paste. Turn the heat to medium and let flavors infuse until garlic turns golden and the anchovy melts.
Step 3: Remove the garlic, chilli, and parsley to keep the sauce delicate. Add the clams, then pour in the white wine. Allow the alcohol to evaporate, then cover the pan and cook until clams open (about 3–4 minutes).
Step 4: Remove most of the clams from their shells, leaving a few whole for garnish. Return clam meat to the pan with the sauce.
Step 5: Add halved cherry tomatoes and cook for 2 minutes. Meanwhile, boil spaghetti in salted water until al dente, reserving a ladle of pasta water.
Step 6: Transfer spaghetti to the clam sauce, add chopped parsley, and toss gently for 2 minutes, adding pasta water if needed to emulsify. Serve immediately, garnished with whole clams and a drizzle of sauce.

Tucci’s Tips

Always clean clams thoroughly to avoid sand in your sauce.

Remove garlic before finishing the sauce — it should flavor, not overpower.

Cook spaghetti al dente and finish in the pan for the perfect texture.

Variations

Bianca Version: Skip tomato and anchovy for a classic white clam sauce.
Extra Heat: Add more chilli or a pinch of pepperoncino for spice lovers.
Full Seafood: Mix in mussels or small prawns for a richer seafood pasta.

Did You Know?

Historical Fact: Spaghetti alle Vongole is a Neapolitan favorite traditionally served on Christmas Eve as part of the "Cenone" (big dinner) — a seafood-based feast before Christmas Day.

Fun Fact: Italians debate whether to include tomato or keep it “bianco” — both are authentic, but the white version is considered the classic in Naples.

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Storage Info

Best enjoyed fresh, but you can store leftovers in an airtight container in the fridge for up to 1 day.

Can it be frozen? No — clams lose texture when frozen.

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