Spaghetti alle Vongole
The coastal classic in bianco: small clams steamed open in garlic, oil and white wine, no tomato. The clams' own liquor is the sauce.
- prep
- 30 min
- cook
- 15 min
- total
- 45 min
- serves
- 4
- level
- medium
In bianco is the purist version: no tomato, just clams, garlic, olive oil, white wine and parsley. The sauce is almost entirely the clams' own briny liquor, reduced and tossed through the pasta until it clings rather than pools.
The only real work is purging the clams of sand beforehand and not overcooking them once they hit the pan; past the point they open, they turn to rubber fast.
Spaghetti alle vongole is one of the twenty most famous Italian foods.
method
Soak the clams in heavily salted cold water for at least 1 hour, changing the water once, so they release any sand. Discard any that stay open and do not close when tapped.
Bring a large pot of salted water to a boil and cook the spaghetti until just shy of al dente.
Meanwhile, warm most of the olive oil in a wide pan over medium heat. Add the garlic and chili flakes and cook until just fragrant, not browned.
Add the clams and the wine, cover, and cook over high heat, shaking the pan occasionally, until the clams open, 3 to 5 minutes. Discard any that stay shut.
Add the drained spaghetti to the pan with a splash of pasta water and toss over high heat until the sauce clings to the strands.
Off the heat, stir through the parsley and remaining olive oil. Serve immediately.
chef's tips
- In bianco means no tomato and no cheese; cheese on seafood pasta is considered a mistake in Italy.
- Purge the clams properly or you will be biting sand; an hour in salted water is the minimum.
- Cook the clams just until they open. A minute longer and they toughen.