🌊 How to make Spaghetti alle Vongole (For 3)
✨ Ingredients
* 1½ lbs fresh clams (littleneck or Manila)
* ¾ lb spaghetti (or linguine)
* 10–12 garlic cloves, thinly sliced (7–8 for base + 3–4 extra for depth)
* 3–4 Tbsp extra virgin olive oil
* ⅓ cup dry white wine (Pinot Grigio or Sauvignon Blanc)
* ⅓ cup reserved pasta water
* 1½ tsp chopped Calabrian chili peppers (or flakes)
* 1 small bunch flat-leaf Italian parsley, finely chopped
* 1½ Tbsp fresh lemon juice + extra wedges for serving
* Kosher salt (for pasta water + seasoning)
✨ Directions
1. Purge + wash clamsSoak clams in a large bowl of cold water with a handful of salt for 20–30 minutes to release grit. Drain, then rinse and scrub thoroughly under cold water. Repeat if needed until water runs clear. Clean clams = clean sauce.
2. Cook the pastaBring a large pot of salted water to a boil. Cook spaghetti for 7 minutes (slightly under al dente). Reserve 1 cup pasta water, then drain.
3. Start the baseIn a large cold skillet, add olive oil and all sliced garlic. Turn heat to medium-low and slowly toast until garlic is pale golden and fragrant.
4. Build flavorStir in Calabrian chili (or flakes) for 15 seconds. Raise heat to high, then add clams and white wine. Cover immediately.
5. Steam the clamsCook just until clams open (usually 3–5 minutes). Remove them from the pan right away to prevent toughness. Discard any that don’t open. Take half out of their shells for easier eating, leaving the rest in-shell for presentation.
6. Make the sauceAdd ⅓ cup pasta water to the skillet with the garlic-wine base. Simmer 1 minute, swirling to emulsify.
7. CombineAdd drained pasta, parsley, lemon juice, and the clams back into the skillet. Toss vigorously over medium heat until the sauce clings and looks glossy, adding more pasta water if needed.
8. ServeTwirl onto plates, top with a mix of shelled + unshelled clams, drizzle with good olive oil, and serve with lemon wedges.
✨ Pro Tips:
* Scrub clams well after purging—sand will ruin the dish.
* Always pull clams the second they open for the sweetest, most tender bite.
* For extra flavor, finish with a spoon of clam liquor from the pan (strained for grit).
6 Comments
YES! You purged the clams of grit! This is one step that so many people and so many highly acclaimed restaurants get wrong! All the technique in the world does not matter with this dish if your clams are full of sand when you or your customers eat them. 10 out of 10!
What was that red stuff in the jar that you added . Tomatoes paste ?
Adding few cherrys will make it perfect and less lemon
And use linguine
Ah goddam, NO lemon bro.
Pasta meno cotta e niente limone