Learn to make authentic Spaghetti alle Vongole with a spicy Nduja twist for a bold, restaurant-quality pasta dinner at home.
This recipe focuses on the quality of Italian vongole, showing you how to clean and prepare clams so they stay tender and flavorful. I am introducing a spicy variation that balances the briny sweetness of the seafood with the heat of Nduja, creating a unique depth of flavor that elevates this classic dish.
Whether you are a beginner or looking to refine your technique, this method breaks down the timing needed for perfectly emulsified sauce. By following these steps, you can easily replicate this Italian pasta dish in your own kitchen without any unnecessary complexity.
💯 Follow this link to read and print the written recipe:
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INGREDIENTS
300 grams Linguine pasta
½ glass White wine, Prosecco
1 kg Vongole
Small bunch Fresh parsley
2 cloves Garlic
Extra virgin olive oil, EVOO
5 L Water
Rock salt
Nduja, optional, for a spicy version
Red pepper / chilli flakes , optional
METHOD
1) Place a medium-sized pan over medium heat and add a generous amount of EVOO. Add 1 peeled garlic clove and some chopped fresh parsley.
2) Add the clams. If using white wine, pour it in and let it bubble briefly. Squeeze in the juice of half a lemon through a strainer to catch the seeds. Add pepper and a little salt if needed, remembering that the clams will release salty juices. Stir briefly and cover with a lid.
3) Cook for approximately 6–7 minutes, or until the clams open and release their juices. Follow the package instructions if using frozen clams, and discard any fresh clams that remain closed after cooking.
4) Remove the pan from the heat. Once the clams are cool enough to handle, use an empty shell to help remove most of the meat. Set the meat aside, keeping a few clams in their shells for serving.
5) Place a strainer lined with kitchen paper over a bowl. Pour the clam juices through it to catch any sand or shell fragments. Let the liquid drain through, then set it aside.
6) Bring a large pot of water to a boil and add 1 tablespoon of sea salt. Add the linguine and cook according to the package instructions, approximately 12 minutes. Gently ease the pasta into the water with a wooden spoon and stir several times during the first 3 minutes to prevent sticking.
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⏱️⏱️TIMECODES⏱️⏱️
0:00 Introduction to Pasta alle Vongole
0:25 Ingredients of Pasta alle Vongole
1:43 How to Cook the Clams
3:36 Removing the Shells and Straining the Clam Juices
5:06 Bring Italy Home with My Authentic Italian Cookbook
5:24 Cooking the Linguine
5:55 Making the ’Nduja Sauce
8:00 Adding the Linguine to the Sauce
9:19 Adding the Clams
10:14 How to Serve Pasta alle Vongole
11:25 Time to Eat Linguine alle Vongole, E ora si Mangia
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🎬 #VincenzosPlate is a YouTube channel with a focus on cooking, determined to teach the world, one video recipe at a time that you don’t need to be a professional chef to impress friends, family and yourself with mouth-watering #ItalianFoodRecipes right out of your very own kitchen whilst having a laugh (and a glass of vino!).
31 Comments
My dear Vincenzo and tell me what can i substitute for Nduja???? Local soft spicy sausage? Because Nduja is fuckin impossible to get buddy 😅😅😅. And also do we need clams that are with shells? Just asking. And another beautiful recipee youre as amazing as always. 🙏🙏👏👏👏♥️♥️
Looks so good!….
0:36 New Zzelànd.. never forget your accent, Vincenzo 👍😅
Grazie per il video – che goduria questo piatto…
Very tasty dish!! You 'ld love to cook with delicious peruvian vongoles as well.😊
If you are in America Pasta Grammar has a source for Nduja that is direct from Italy!
3:18 ????
Beautiful!
I heard that a little corn meal in the water will also clean out the clams.
No idea why, but 35 years ago our stores carried manilla clams which were smaller and delicious but nowhere to be found now.
My favourite 😋😋🇮🇹
A wonderful recipe. But you have to be careful with the N’duja. As someone who’s used to spicy food, I’m lucky enough to be able to get extremely hot N’duja. For two people, I need about 20–30 per cent of the amount used in the video and can also do without chilli flakes. So it depends on the heat level of the N’duja you’re using and your personal tolerance for spicy food. The heat of N’duja should never be underestimated.
That’s why I can only recommend carefully working your way up to the right amount. Once you know your preferred amount, you can divide the N’duja you’ve bought into appropriate portions from the outset, wrap them in cling film, place the individual portions in a freezer bag and freeze them.
When you need some, you can add it straight to the pan whilst still frozen, as it melts quickly.
I LOVE 'nduja. I'm going to have to try this.
My weight dropped to under 90kg… And now I am watching your vongole dish. Help! I love spicy food…
Thank you very much, Vincenzo, for sharing your video with us.
I love vongole with pasta, but this is too hot and spicy for me. When I cook it, I use the same method but without the nduja and chilli, and instead add a touch of pasta water, lemon juice, lemon zest, and black pepper.
Definitely my Favorite!Great job Vincenzo
Another finger-licking masterpiece. Adoro le cose meravigliose che ci insegni a cucinare!
Molto grazie!🔥
Light coloured shirt with pasta 🍝 : a brave choice!
Milk not water to cool a heat spice.
All men eat from the pan when no women are watching.
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 spicy linguine vongole and nduja 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 ❤
와 맛있겟다 먹으려면 호주가야 하는건가
You had me laughing. I so love spicy dishes. Fortunately, my stomach is made of lead. Every time i watch you cook, I sit here saying “spectacular” over and over. 😂
This look Magnificent
Those poor clams don't stand a chance against all that chili….🌶️
This looks so evilly delicious. I have GOT to find ndjuja!
dear sir clam shell is hard its good for ………………
Is this hotter then the pasta arrabiatta
why do nduja and chili flakes? that's just punishment 🙂 still a good recipe
Even the name is tasty. Thank you Vincenzo!
My brow is sweating just watching this video! I eat spicy food all the time so I can guess exactly how you feel 😅🥵
That looks delicious. Out of curiousity, did your nonna ever make linguine alle vongole fujute?