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Spaghetti Alle Vongole (Spaghetti With Clams)

Spaghetti alle Vongole (Spaghetti with Clams) is a traditional Italian dish that is delicious and simple to make.

I don't make this dish often but I easily should. What's nice about this recipe is that if you can't find fresh clams, you could use canned or frozen. Plus it looks so pretty to see the clams in their shells, tossed with the spaghetti. I added canned clams to the mix just to "beef things up."

Prep Time

        Prep and cook time: 20 minutes
        Yield: Serves 4


    •    1/2 tsp salt
    •    1/2 cup white wine
    •    8 ounces spaghetti
    •    2 dozen littleneck clams
    •    1/4 tsp red pepper flakes
    •    3 garlic cloves, sliced thin
    •    2 tbsps olive oil, plus extra
    •    1/4 tsp ground black pepper
    •    2-3 tbsps fresh parsley leaves, divided
    •    1/2 cup water reserved from cooking the speghetti
    •    1 (6 ounce can) minced clams in their liquid (reserve the liquid)


  1. Add the clams to a large bowl filled with water. Clean them with a vegetable scrubber.
  2. Bring a large pot of salted water to boil. Add the spaghetti and cook to al dente. When done, drain and add about a teaspoon of olive oil to the spaghetti to keep it from sticking. Set aside.
  3. Add the oil to a large skillet over medium-low heat. When hot, add the garlic, salt, black pepper, and red pepper flakes. Cook for a minute or so, and be careful not to burn the garlic.
  4. Add the fresh clams, and the liquid only from the canned clams, to the skillet along with the wine and reserved water. Increase the heat to medium and cover. Cook for several minutes. The clams will begin to open. When opened, add the spaghetti and the minced canned clams to the skillet along with half the parsley. Toss gently and add the lid back to the skillet. Cook for another 2 minutes. If there are any clams that did not open, be sure to discard them.
  5. Toss to combine. Garnish with the remaining parsley and serve warm.

This great family recipe is thanks to Grab A Plate at


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