Spaghetti alle Vongole

Name: Spaghetti alle Vongole
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 4 servings
Cuisine: Italy
Ingredients: 1 lb spaghetti; 2 lbs small clams, purged and scrubbed; 4 cloves garlic, sliced; 1/2 tsp red pepper flakes; 1/2 cup dry white wine; 1/3 cup olive oil; 1/4 cup parsley, chopped; Salt for pasta water

4 servings15 min prep15 min cookMedium Italy

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The Story Behind It

The Tale of Spaghetti alle Vongole

Story updated September 17, 2026

Spaghetti alle Vongole, pasta with clams in a light garlic and white wine sauce, comes from the coastal cooking of Naples and the Campania region. It's a simple fisherman's dish at heart, designed to let fresh, just-caught clams speak for themselves.

Ingredients

Scale:· 4 servings

1 lb spaghetti
2 lbs small clams, purged and scrubbed
4 cloves garlic, sliced
1/2 tsp red pepper flakes
1/2 cup dry white wine
1/3 cup olive oil
1/4 cup parsley, chopped
Salt for pasta water

Instructions

1Cook spaghetti in salted boiling water until just shy of al dente, reserving pasta water.
2Sauté garlic and red pepper flakes in olive oil until fragrant.
3Add clams and white wine, cover, and cook until clams open.
4Discard any clams that remain closed.
5Add drained pasta to the skillet with a splash of pasta water and toss to coat.
6Finish with parsley and a drizzle of olive oil.

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