Vongole Pasta
Dive into the coastal flavors of Italy with this classic Vongole Pasta recipe, a delectable combination of tender spaghetti and briny fresh clams, all enveloped in a light, garlicky white wine sauce. Ready in just 35 minutes, this authentic Italian dish highlights the simplicity of fresh ingredients—extra virgin olive oil, garlic, red pepper flakes, parsley, and perfectly cooked clams create an irresistible balance of savory and aromatic notes. Perfectly al dente pasta soaks up the delicate clam-infused sauce for a restaurant-quality meal you can enjoy at home. Serve it with a side of crusty bread to soak up every last drop, and let this traditional seafood pasta transport you to the sunlit Mediterranean coast. Ideal for a quick and elegant meal that’s perfect for weeknights or special occasions!
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Recipe Information
Ingredients
- 400 grams spaghetti
- 1 kilogram fresh clams
- 60 milliliters extra virgin olive oil
- 4 garlic cloves
- 125 milliliters dry white wine
- 0.5 teaspoon red pepper flakes
- 20 grams fresh parsley
- 1 teaspoon salt
- 0.5 teaspoon black pepper
Instructions
Begin by thoroughly cleaning the clams. Rinse them under cold water, scrubbing the shells to remove any debris. Soak them in a bowl of cold, salted water for about 20 minutes to help expel sand.
In a large pot, bring salted water to a boil. Add the spaghetti and cook until al dente, according to package instructions. Reserve 1 cup of pasta water, then drain the pasta.
While the pasta cooks, prepare the sauce. Heat the olive oil in a large, deep skillet over medium heat.
Peel and finely chop the garlic cloves, adding them to the skillet. Sauté for about 1 minute, or until the garlic is fragrant and lightly golden.
Add the red pepper flakes to the garlic oil and stir briefly.
Increase the heat to medium-high, then add the clams and white wine to the skillet. Cover with a lid and let the clams steam for 5 to 7 minutes, shaking the pan occasionally, until the clams have opened. Discard any clams that do not open.
Once the clams are done, remove them from the skillet with a slotted spoon and set them aside, leaving the liquid in the pan.
Add the cooked spaghetti to the skillet with the clam cooking liquid, tossing to coat the pasta. If necessary, use a little of the reserved pasta water to loosen the sauce.
Gently mix in the cooked clams, finely chopped parsley, salt, and black pepper.
Divide the pasta among four plates or bowls, ensuring each portion has clams. Drizzle with additional olive oil, if desired, before serving.
Nutrition Facts
Calories |
523 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 18.3 g | 23% | |
| Saturated Fat | 2.8 g | 14% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 100 mg | 33% | |
| Sodium | 661 mg | 29% | |
| Total Carbohydrate | 43.8 g | 16% | |
| Dietary Fiber | 2.0 g | 7% | |
| Total Sugars | 0.8 g | ||
| Protein | 43.8 g | 88% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 253 mg | 19% | |
| Iron | 43.0 mg | 239% | |
| Potassium | 1028 mg | 22% | |
*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.
