Spaghetti alle vongole recipe with chilli, garlic, cherry tomatoes, and parsley. I will guide you step by step on how to cook pasta a vongole and give you hints on what to watch out for when buying fresh clams.
Furthermore, I have been cooking this dish for several years in many restaurants. It should be noted, that pasta with clams is one of the most popular restaurant dishes anywhere in the world.
Where Does Spaghetti Alle Vongole originate from?
Spaghetti alle Vogole originates from South Italy and is popular all over the World. Italians cook this dish in two ways: in bianco – olive oil, garlic, chilli, and parsley and in rosso – olive oil, garlic, parsley, tomatoes, and chilli.
My favorite pasta with clams uses cherry tomatoes, which just gives it that bit of color and subtle flavor.
Our daughter loves clams and could eat them all day long. I must say it is one of our favorite dishes as a whole family. Anytime I can get my hands on fresh clams, I know what I will be cooking for dinner.
If the vibrant flavors of the sea captured in our Spaghetti alle Vongole have whetted your appetite for more Italian classics, you’ll be delighted by the rustic heartiness of our Ragu di Coniglio. This traditional rabbit stew marries well with the spaghetti’s delicate clams for those evenings when you crave the comfort of a meatier dish.
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Ingredients for Pasta alle Vongole
Fresh clams are the number one ingredient; try to buy them fresh and not frozen. Spaghetti, baby plum tomatoes to add some color to the plate, olive oil, parsley, chilli, and garlic.
All the ingredients are so simple, but put together, they make the most unbelievable flavour.
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Let’s Get Cooking!
Start with Clams – place the fresh clams in a large bowl of cold salted water and soak for 20 min. This will remove most of the sand from the inside of the shells. Drain and rinse under running, cold water.
Then the herbs – place the thinly sliced garlic, chopped fresh chilli, and half of the chopped parsley with the olive oil in a large frying pan or skillet. Place on a gentle heat until the garlic is golden in colour
Don’t forget about tomatoes – At this time, turn up the heat and add the halved tomatoes and clams before covering them with a lid. After a couple of minutes, the clams should start to open as they cook. Give a little shake to the pan, keeping the lid on. It will help to move the shells around and cook them evenly.
Cook the spaghetti!
Finally, with the use of the tongs, add the spaghetti to the clams and finish cooking in the pan for the last 3 minutes, steering regularly. This way, the pasta will absorb the broth released from the shells and create a velvety sauce.
If you love seafood, you might also enjoy fish soup which is easy to make and served with focaccia bread and a gin cocktail.
For a taste of Milan’s culinary finesse, our Piccata Milanese offers a tender and tangy complement that can be an exquisite alternative to seafood. It’s a simple yet profound way to enjoy the breadth of Italy’s rich gastronomic landscape.
And no Italian culinary tour would be complete without the perfect pizza. Our Pizza Romana is a testament to the Eternal City’s love affair with food. The thin, crispy crust and rich toppings are a delightful contrast to the lightness of the Spaghetti alle Vongole, ideal for those nights when only a slice of pizza will do.
Spaghetti alle Vongole
Spaghetti alle Vogole is originates from South Italy and popular all over the World
Ingredients
- 800 g Clams
- 400 g Spaghetti
- 150 g Baby plum tomatoes
- 30 ml Olive oil
- 10 g Chopped Parsley
- 10 g Chilli
- 5 g Garlic
- Salt and Pepper to taste
Instructions
- Place the clams a large bowl of cold salted water and soak for 20 min. this will remove most of the sand from the inside of the shells. Then drain and rinse under running cold water.
- Place the thinly sliced garlic, chopped deseeded chilli and half of the chopped parsley with the olive oil in a large frying pan or skillet, place on a gentle heat until the garlic is golden in colour, then up the heat and add the halved tomatoes and clams before covering with a lid.
- After a couple of minutes, the clams should start to open as they cook, give a little shake to the pan keeping the lid on in other to move the shells around or an even cook.
- Cook the spaghetti in salted water for 3 minutes less than the cooking instructions.
- Use the tongs add the spaghetti to the clams and the now created broth, and finish to cook in the pan for the last 3 minutes steering regularly.
- This way the pasta will absorb the broth and create a velvety sauce. Taste for seasoning, add the remaining of the chopped parsley and serve.
HINT AND TIPS
When buying fresh clams from your fish monger – ask a little bit more information. When the product has been delivered, where is it from? Try to opt for locally sourced sea food and not frozen product, seasonality is a key to everything. If you look at the clams and they are already half open it is a good indication they are not fresh and you should avoid them. How long can I store the clams in the fridge for? Ideally you should consume them the same day, however if you have to keep them overnight place the vongole in the bowl full of lightly salted water and keep refrigerated. The sauce should not require any salt as the clams should hold enough but taste the sauce before adding the pasta. I love the kick of chilli in spaghetti alle vongole, but if not to your taste it is not essential. You may also use chilli oil to add a hint of spice!Enjoy our amazing Spaghetti alle Vongole recipe, which is easy to make and taste so delicious. This is a real example of Mediterranean diet and lifestyle.
Explore our diverse range of delicious recipes, perfect for any occasion. Don’t miss out on our Branzino al Cartoccio, a delightful seafood twist. For pasta lovers, our Moscardine Mezze Maniche offers a unique and flavorful experience. And for something truly special, try our Ultimate Shrimp Burger, a gourmet take on a classic favorite. Each recipe is crafted to bring the authentic tastes of Italy right to your table.
Simple and delicious!
Seafood and pasta – a match made in heaven!!
Such an easy and delicious recipe.
This sounds so good!
I love this Spaghetti Alle Vongole. With the combination of clam, this is perfect.
Yum! This has got to be one of my favourite pasta recipes!
When you can’t get to a restaurant, it’s good to learn to make these great dishes at home. Thanks.
This looks so simple and so exquisite at the same time!
This spaghetti alle vongole is making my tummy growl! I feel so hungry right now.