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Classic Neapolitan Spaghetti alle Vongole (Clams, Garlic, and White Wine)
The coastal jewel of Naples: bronze-cut spaghetti coated in a shimmering brininess of fresh live clams steamed with garlic, peperoncino, white wine, and flat-leaf parsley.
Prep
20 min
Cook
15 min
Total
35 min
Ingredients
servings
4
- Bronze-cut spaghetti400 g
- Fresh live clams (vongole veraci), purged of sand1000 g
- Garlic cloves, lightly crushed3 clove
- Dry Italian white wine (Falanghina or Pinot Grigio)100 ml
- Extra virgin olive oil60 ml
- Fresh flat-leaf parsley, finely chopped4 tbsp
- Dried red chili flakes (peperoncino)Ā½ tsp
- Sea salt for pasta water (sparingly)1 tsp
Preparation Steps
1
Purge clams in cold salted water for 1 hour to expel sand; discard any broken or unresponsive shells.
60 min timer
2
Warm olive oil with garlic and parsley stems in a pan. Add clams, pour in white wine, cover tightly, and steam 3-4 mins over high heat until opened. Strain clam liquor through a fine sieve.
4 min timer
3
Boil spaghetti until very al dente. Toss in the pan with strained clam liquor, chili, and olive oil over high heat until a glossy emulsion clings to the pasta. Toss in clams and chopped parsley; serve hot.
4 min timer
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Nutrition Facts
per servingCalories
510
Protein
24g
Carbohydrates
74g
Fat
14g
Allergens
MolluscsGluten
*estimated values per serving
Provenance & Public Domain Audit
Source: Italian Gastronomic Heritage / USDA Public Domain Collection (United States Department of Agriculture (USDA) & Accademia Italiana della Cucina Archive)
Legal status: Public Domain (17 U.S.C. Ā§ 105) ā¢ 17 U.S.C. Ā§ 105
License: Creative Commons CC0 1.0 Universal
