Spaghetti Alle Vongole Spaghetti with Clams
Dive into the authentic flavors of coastal Italy with this classic *Spaghetti alle Vongole*—a delicate yet satisfying dish featuring tender spaghetti entwined with briny fresh clams. Infused with the rich aroma of garlic, a splash of dry white wine, and a hint of red chili flakes for optional heat, this one-pan wonder delivers a perfectly balanced harmony of flavors. Finished with a generous sprinkle of fresh parsley and a squeeze of lemon, this light yet flavorful recipe highlights the natural sweetness of the clams while being incredibly quick to prepare in just 30 minutes. Ideal for weeknight dinners or impressing guests, this restaurant-worthy meal is best served alongside crusty bread and a glass of crisp white wine. Perfectly simple and irresistibly elegant, *Spaghetti alle Vongole* is your gateway to effortless Italian cuisine at its finest.
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 400 grams spaghetti
- 1 kilogram fresh clams (washed and scrubbed)
- 4 tablespoons extra-virgin olive oil
- 4 pieces garlic cloves (thinly sliced)
- 125 milliliters dry white wine
- 0.5 teaspoon red chili flakes (optional)
- 3 tablespoons fresh parsley (finely chopped)
- 1 teaspoon sea salt
- 0.5 teaspoon freshly ground black pepper
- 1 piece lemon (for serving)
Instructions
Bring a large pot of salted water to boil. Add the spaghetti and cook until al dente according to the package instructions. Reserve 1 cup of pasta cooking water before draining.
Meanwhile, heat the olive oil in a large, deep skillet or saucepan over medium heat.
Add the sliced garlic and red chili flakes (if using) to the skillet. Sauté for 1-2 minutes until fragrant but not browned.
Increase the heat to medium-high and add the clams. Pour in the white wine and cover the pan with a lid. Allow the clams to steam for 5-7 minutes, shaking the pan occasionally, until all the clams have opened. Discard any that remain closed.
Reduce the heat to low. Season the clam mixture with sea salt and black pepper to taste.
Add the cooked spaghetti to the skillet and toss gently to combine. If the mixture seems dry, stir in a splash of the reserved pasta water to loosen it.
Sprinkle the chopped parsley over the pasta and toss again to distribute evenly.
Serve immediately, garnished with lemon wedges on the side for an extra burst of freshness.
Nutrition Facts
Calories |
1992 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 66.3 g | 85% | |
| Saturated Fat | 9.8 g | 49% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 340 mg | 113% | |
| Sodium | 2905 mg | 126% | |
| Total Carbohydrate | 163.4 g | 59% | |
| Dietary Fiber | 10.1 g | 36% | |
| Total Sugars | 6.5 g | ||
| Protein | 152.9 g | 306% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 1038 mg | 80% | |
| Iron | 148.4 mg | 824% | |
| Potassium | 2200 mg | 47% | |
*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.
