Pasta Vongole
Indulge in the coastal flavors of Italy with this classic Pasta Vongole recipe, featuring tender spaghetti or linguine tossed with succulent fresh clams. This dish combines the brininess of the sea with aromatic garlic, a hint of spicy chili flakes, and the bright zest and juice of lemon, all enveloped in a silky, fragrant sauce rounded out by dry white wine and lush olive oil. Ready in just 35 minutes, this quick yet elegant meal is perfect for impressing guests or savoring a special evening at home. Topped with fresh parsley for a pop of color and added freshness, this seafood pasta balances lightness and indulgence beautifully. Serve it hot, straight from the pan, and let the flavors speak for themselves. Perfect for seafood lovers and fans of authentic Italian cuisine!
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Recipe Information
Ingredients
- 400 grams spaghetti or linguine
- 1 kilogram fresh clams
- 60 milliliters extra virgin olive oil
- 4 units garlic cloves, thinly sliced
- 0.5 teaspoon dried red chili flakes
- 120 milliliters dry white wine
- 2 tablespoons fresh parsley, chopped
- 1 unit lemon, zested and juiced
- salt
- black pepper
Instructions
Clean the clams by soaking them in a large bowl of cold water with a bit of salt for about 20 minutes to purge them of sand. Rinse them well under running water and discard any clams that remain open after a firm tap.
Bring a large pot of salted water to a boil. Cook the spaghetti or linguine according to the package instructions until just al dente. Reserve 1 cup of the pasta cooking water and drain the rest.
While the pasta is cooking, heat the olive oil in a large, deep sauté pan over medium heat.
Add the garlic and chili flakes and cook for about 1 minute, being careful not to let the garlic brown.
Increase the heat to high and add the clams to the pan, along with the wine. Cover the pan with a lid and let the clams steam for about 5 minutes, or until they have all opened. Discard any clams that do not open.
Remove the clams from the pan with a slotted spoon and set aside. Reduce the heat to medium.
Add the cooked pasta to the pan with the clam juices, tossing everything together. If the pasta looks dry, add some reserved pasta water to create a silky sauce.
Stir in the lemon zest, lemon juice, and most of the parsley, saving a little for garnish.
Return the clams to the pan just to warm them through. Toss everything well to coat.
Season with salt and pepper to taste.
Serve immediately, garnished with the remaining parsley.
Nutrition Facts
Calories |
2731 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 80.1 g | 103% | |
| Saturated Fat | 10.6 g | 53% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 670 mg | 223% | |
| Sodium | 1170 mg | 51% | |
| Total Carbohydrate | 189.4 g | 69% | |
| Dietary Fiber | 10.2 g | 36% | |
| Total Sugars | 5.2 g | ||
| Protein | 280.2 g | 560% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 1019 mg | 78% | |
| Iron | 285.9 mg | 1588% | |
| Potassium | 6773 mg | 144% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
