Learn to make authentic spaghetti alle vongole with Chef Nicola. Master the technique for perfectly cooked clams and pasta at home.
This guide demonstrates the professional process behind a classic Italian seafood recipe straight from a Florentine kitchen. Whether you are a beginner or looking to refine your technique, these steps break down the exact timing needed to achieve restaurant quality results without complexity.
Follow along as we cover how to clean and prepare the clams, the proper way to emulsify the sauce, and when to combine your spaghetti alle vongole for the ideal texture. By focusing on simple, high-quality ingredients, you can easily replicate this authentic italian pasta dish in your own kitchen.
We show you exactly how to cook clams so they stay tender rather than rubbery. With these chef cooking tips, you will have a foolproof method for an easy pasta dinner that impresses guests every time.
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INGREDIENTS:
100g spaghetti
Extra virgin olive oil (EVOO)
2 garlic cloves (crushed)
10 pcs vongole veraci
White wine
A fresh bunch of fresh parsley
Olives and capers (chopped)
A pinch of oregano
4 pcs cherry tomatoes (halved)
Method
1) Bring a pot of water to a boil. Add the spaghetti and cook according to the packet instructions, but remove it just before it reaches al dente so it can finish cooking in the clam sauce.
2) Add a generous amount of EVOO to a large saucepan over medium-high heat. Add the crushed garlic and sauté briefly until it becomes lightly golden. Be careful not to burn it.
3) Remove the pan from the heat for a few seconds before carefully adding the clams. Return the pan to high heat and toss the clams while their shells are still closed.
4) Turn off the heat and add a splash of white wine. Add the chopped olives, capers, oregano, parsley and halved cherry tomatoes. Return the pan to high heat and toss everything together.
5) As soon as the clams begin to open, stop tossing, cook on low heat and cover the pan with a lid. Cook for 3 to 4 minutes, or until the clams have opened and released their flavorful juices.
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⏱️⏱️TIMECODES⏱️⏱️
0:00 Introduction to Chef Nicola’s Spaghetti alle Vongole
0:47 Cooking the Pasta and Starting the Sauce
2:04 Choosing the Right Clams
2:36 How to Cook the Vongole
6:00 Removing the Garlic and Combining Pasta with Clams
7:23 How to Serve Spaghetti alle Vongole
8:09 Time to Eat Spaghetti alle Vongole, E ora si Mangia
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22 Comments
Nice. Thank you! I see chef is using Rummo. 👌
Love Florence, and love Italy and its dishes. I can proudly say, even coming from Croatia, only place i've ever eaten spaghetti alle vongole, or even gnochi alle vongole, is Italy. Our restaurants make their own versions, but i just love the original. And yes, your pasta in it self is superior to ours.
Wow, es magicísimo pinísimo🤤 Grazie, chef
In modern Japanese cuisine, Vongole pasta (ボンゴレ) & Spanish Paella (パエリア) is beloved & urged to find & travel for the authentic skills & best ingredients when possible. ❤️🇯🇵🇮🇹🇺🇸
Caro, I love Nicola and his recipe and I would definitely give it a try. I had the luck of eating Chitarrine con le vongole in Abruzzo. Loved every single bite of it, even thing about them it has me drooling 🙂 🙂
Whenever I visit Bassano del Grappa or the surrounding area, I enjoy spaghetti alle Vongole and a glass of Vespaiolo Brenta white wine. An excellent wine named after the Brenta River that flows there, one of the better white wines for seafood.
A plate of empty shells woow
Love the video vincenzo love your content your a amazing YouTuber I love watching your videos they are the greatest and the best and the coolest the spaghetti alle vongole looks so yummy and delicious im So going to make for my family and friends it so easy to make it 😋 🤤another amazing video Vincenzo ❤️❤❤❤
Love the video ❤
Amore Mangiare ❤🤗😍👏🏻🌏
Il mio pasto preferito.
oh yeah. That's the stuff 🤤
I do t think I’d be able to find those particular clams here. Whole Foods carries different varieties of clam but they’re Cohogs and Chesapeake bay.
He makes an interesting point about not chopping the garlic. I think I saw the chef take the garlic out before serving it also. I’ll give it a try. Thank you for sharing, Vincenzo.
Just saw you featured on this channel 😃 :
https://youtube.com/shorts/iNJnR_rz2zs?is=Z70uo3JtbLqA47u-
Looks amazing. But those shells will break your teeth. No?
Have wonderful clams where i live looking forward to using this recipe 👍
Absolutely my favorite pasta dish!! I'll be craving it all day. Thanks for bringing this perfection to us. 👍
Last time i did this I made it french style with cream…. very tasty
I love seeing these Italian chefs in Italy cooking their recipes. Thank you for the video Vincenzo!
That looks absolutely amazing Vincenzo, it doesn’t get more authentic than that. Bravo.
(John from California)
Thank you and Chef Nicola so much for showing his technique for his version of the classic seafood pasta dish! I really enjoyed the attention to detail and respect he gives to the execution and ingredients, and explains why he does things his way that makes a lot of sense. As luck would have it, I will be going to Firenze this winter, and will definitely pay a visit to Da Nicola to try this dish and others! I love their "surf and turf" approach to the menu too!