Spaghetti alle Vongole

Name: Spaghetti alle Vongole
Prep time: 10 min
Cook time: 21 min
Total time: 31 min
Cuisine: Italian
Ingredients: 320 g Spaghetti; 1000 g Clam, scrubbed and purged; 3 clove Garlic, thinly sliced; 150 ml White wine, dry; 12 g Parsley, finely chopped; 1 Chilli, thinly sliced; 40 g Olive oil; 12 g Salt; 120 ml Water, reserved pasta cooking water

Spaghetti alle Vongole · ready in 31 min · 4 servings · 449 kcal per serving · medium · 9 ingredients

A Neapolitan in bianco classic where clams open into garlicky wine, coating spaghetti with a bright sea scented sauce.

Prep: 10 min
Cook: 21 min
Total: 31 min
Serves: 4
kcal: 449
Difficulty: medium

Italian Main dishes Dairy-free

A QiMeal recipe · Updated 3 October 2026

Ingredients · 4 servings

320 gSpaghetti
1000 gClam, scrubbed and purged
3 cloveGarlic, thinly sliced
150 mlWhite wine, dry
12 gParsley, finely chopped
1Chilli, thinly sliced
40 gOlive oil
12 gSalt
120 mlWater, reserved pasta cooking water

Equipment

stovetop, large pot, wide lidded pan, colander, bowl, chef knife, cutting board, tongs, measuring jug, wooden spoon, serving bowl

Instructions

Mise en place
Gather and measure all ingredients, then set out a large pot, wide lidded pan, colander, bowl, knife, cutting board, tongs, and jug. · 5 min
What to look for: All ingredients and tools are ready beside the stove
Rinse and check
Rinse clams under cold water, discard cracked shells, then tap open clams and discard any that do not close. · 5 min
When it is done: Use only live clams that close when tapped
Boil spaghetti
Boil spaghetti in salted water until 2 minutes short of al dente, then reserve 120 g cooking water and drain. · 11 min
What to look for: Spaghetti bends easily but still has a firm white center
Sizzle garlic oil
Heat olive oil in a wide pan, add garlic and chilli, and cook gently until the garlic is pale gold and fragrant. · 3 min
What to look for: Garlic is pale gold with no dark edges
Steam the clams
Add clams and white wine, cover the pan, and cook until the shells open, shaking the pan once or twice. · 5 min
When it is done: Clams are done when most shells are open; discard any that remain closed
Toss the pasta
Transfer spaghetti to the pan, add reserved cooking water, and toss until glossy while the pasta finishes cooking. · 3 min
What to look for: Sauce lightly coats the spaghetti and looks glossy
Serve immediately
Fold in parsley, taste for salt, and serve immediately in warm bowls with the clams and their briny sauce. · 2 min
What to look for: Parsley is bright green and the pasta is steaming

Nutrition (per serving)

kcal	449
Protein	17 g
Carbohydrates	64 g
of which sugars	4 g
Fat	12 g
of which saturated	2 g
Fibre	3 g
Sodium	650 mg

Nutri-ScoreA

Allergens

Contains: gluten, molluscs, sulphites

Storage and reheating

Fridge: up to 1 days
Freezer: not recommended
Warm gently in a covered pan with a small amount of water until steaming hot, and discard if any clam smells off.

Ingredient substitutions

Spaghetti

Thin spaghetti: Use the same weight and cook a little less if the pasta is thinner

Clam

Small clam: Choose live small clams with closed shells for the most traditional texture

Garlic

Smaller garlic clove: Use a little more if the cloves are very small

White wine

Water: Less aromatic, but still lets the clam liquor define the sauce

Parsley

Flat leaf parsley: This is the classic choice and should be added at the end

Chilli

Black pepper: Use only if fresh chilli is not available, for gentle heat without fruitiness