Spaghetti alle Vongole

Spaghetti alle Vongole is a classic Neapolitan pasta dish that brings the fresh, briny flavors of the Mediterranean straight to your plate. Tender spaghetti is tossed with juicy clams, fragrant garlic, a splash of white wine, and a hint of chili for a delightful kick. This iconic dish perfectly balances simplicity and sophistication — a celebration of Italy’s coastal cuisine.

Origin:This dish originates from Naples, where seafood is an essential part of the local diet. Spaghetti alle Vongole is particularly popular along Italy’s Amalfi Coast, enjoyed in seaside restaurants with breathtaking ocean views. It's beloved for its fresh, light flavor and quick preparation.

Fun Fact:In Naples, two versions exist:

• "In bianco" (white sauce) – with olive oil, garlic, and parsley.

• "In rosso" (red sauce) – with a touch of tomato for added richness.

🛒 Ingredients for 4 Servings

Ingredient	Quantity
Spaghetti	400g (14 oz)
Fresh Clams (Vongole)	1 kg (2.2 lbs)
Extra Virgin Olive Oil	4 tbsp
Garlic Cloves (thinly sliced)	3-4 cloves
Dry White Wine (e.g. Pinot Grigio)	150ml (½ cup)
Red Chili Flakes (optional)	½ tsp
Fresh Parsley (finely chopped)	1 small bunch
Salt	To taste
Black Pepper	To taste
Lemon Zest (optional)	1 tsp

👨‍🍳 Step-by-Step Cooking Guide

Step 1: Prepare the Clams

1. Place the clams in a large bowl filled with cold, salted water.

2. Allow them to soak for 30-60 minutes to purge any sand.

3. Rinse and scrub the clams thoroughly under running water. Discard any clams that are cracked or remain open after tapping.

Step 2: Cook the Pasta

1. Bring a large pot of salted water to a boil.

2. Cook the spaghetti until al dente (about 1 minute less than the package instructions).

3. Reserve ½ cup of pasta water before draining.

Step 3: Cook the Clams

1. Heat olive oil in a large pan over medium heat.

2. Add sliced garlic and cook gently for 30 seconds (be careful not to brown it).

3. Add the red chili flakes (if using) and cook for another 30 seconds.

4. Add the cleaned clams and pour in the white wine.

5. Cover the pan and let the clams steam for 4-5 minutes or until they open.

6. Discard any clams that remain closed.

Step 4: Combine the Pasta and Clams

1. Add the cooked spaghetti to the pan with the clams.

2. Toss everything together, adding a splash of the reserved pasta water to create a silky sauce.

3. Season with salt and black pepper to taste.

Step 5: Final Touches

• Sprinkle freshly chopped parsley over the top.

• Add a dash of lemon zest for extra brightness (optional).

• Drizzle with extra virgin olive oil before serving.

🍷 Perfect Wine Pairings

The delicate yet briny flavor of Spaghetti alle Vongole pairs beautifully with crisp, dry white wines that complement the seafood without overpowering it.

White Wines (Best Pairings):

• Pinot Grigio (Friuli or Veneto) – Fresh, citrusy, and perfect for enhancing the briny clams.

  • Recommended Brands: Santa Margherita, Livio Felluga

• Vermentino (Sardinia or Liguria) – A zesty, mineral-driven wine that mirrors the salty notes of the sea.

  • Recommended Brands: Poggio al Tesoro, Cantina Mesa

• Fiano di Avellino (Campania) – Offers stone fruit flavors with a hint of almond, complementing the garlic and parsley.

  • Recommended Brands: Mastroberardino, Feudi di San Gregorio

Sparkling Option:

• Prosecco – A dry, bubbly choice that enhances the light, briny nature of the dish.

🍽️ Nutritional Values (Per Serving)

• Calories: ~450 kcal

• Carbohydrates: ~65g

• Protein: ~28g

• Fats: ~12g

• Sodium: ~700mg

• Rich in: Omega-3 fatty acids, vitamin B12, and iron — all thanks to the clams!

⚠️ Dietary Considerations & Allergies

✅ Pescatarian

✅ Dairy-Free

✅ Can be made gluten-free by using gluten-free spaghetti.❗ Shellfish Allergy: This dish is unsafe for individuals allergic to shellfish.🌶️ To reduce spice, simply omit the chili flakes.

👨‍🍳 Chef-Inspired Variations

🔥 Massimo Bottura’s Gourmet Version:

• Creates a delicate sauce by emulsifying clam juice with olive oil for a silky, luxurious texture.

• Finishes with shaved bottarga (cured fish roe) for a deeply rich umami kick.

🔥 Antonia Klugmann's Elegant Twist:

• Adds a touch of saffron-infused olive oil for a floral aroma and vibrant color.

• Garnishes with edible flowers for a refined finish.

🔥 Rosanna Marziale's Southern Touch:

• Adds a hint of citrus zest and finishes with orange-infused olive oil for a fragrant and zesty spin.

🔥 Francesco Mazzei’s Calabrian-Inspired Version:

• Infuses the sauce with nduja (spicy Calabrian sausage paste) for a bolder, heartier flavor.

🔥 Giovanni Pilu’s Sardinian Style:

• Tosses in bottarga and a pinch of wild fennel to elevate the briny flavors with a coastal Mediterranean touch.

💡 Chef’s Tip for an Authentic Touch:

For the freshest flavor, use veraci clams (true clams) or manila clams if you’re outside Italy. Always discard any unopened clams after cooking — these are not safe to eat.

Now you're ready to prepare one of Italy's finest coastal treasures! Gather your ingredients, invite some friends, and enjoy this delightful pasta with a glass of chilled wine.

Buon appetito! 🇮🇹🦪🍷