During our time in the Amalfi Coast, one of the things we couldn’t stop ordering was Spaghetti alle Vongole (Pasta with Clams). It’s simple and incredibly tasty due to all the garlicky goodness, hint of spice, and briny flavor. I love how it strikes the perfect balance of being light and satisfying!
This recipe is my version of what we loved most about it. All you have to do is cook the garlic and peperoncino in olive oil until it smells fragrant (and amazing), steam the clams in white wine, and then toss the pasta into the savory broth with butter, lemon zest, and parsley. Some of the clams get shelled, others stay in for that restaurant feel. It’s a straightforward dish but still feels incredibly special.
If you could bottle up the feeling of the Amalfi Coast and place it in a bowl, this dish would be it! It’s super easy which makes it perfect for weeknight meal. I also love how versatile it is because it has the elegance to be served for a date night in or at a dinner party. Serve it with chilled white or rosé wine, and eat it outside if you can for that “La Dolce Vita” feel!
How to Make Spaghetti alle Vongole (Pasta with Clams)
Here’s a video of exactly how to make Spaghetti alle Vongole (Pasta with Clams)! For another delicious pasta, check out my Authentic Genovese Pesto Pasta & Potatoes recipe.
Ingredients
- 1 pound spaghetti
- 2.5 pounds little neck clams, washed well, rinsed & strained
- 3 tablespoons extra virgin olive oil
- 4 cloves garlic, sliced
- 1 peperoncino, thinly sliced
- ¼ teaspoon crushed red pepper
- 1 bunch flat leaf parsley, stems & leaves divided, leaves finely chopped
- 2 teaspoons lemon zest
- 2 teaspoons lemon juice
- ½ cup white wine
- 1 tablespoon butter
- Salt & pepper to taste
Step-By-Step Recipe Method
- In a large deep skillet over medium heat, sauté garlic & peperoncino in olive oil until fragrant. Stir often until garlic begins to brown, be careful not to burn
- Add clams & white wine, cover for approximately 5-8 minutes until the clams open up
- Using a spider or tongs, remove clams & turn the heat off. Reserve clam juice in the skillet & leave it in place
- In a large pot, cook spaghetti in heavily salted water until al dente.
- Meanwhile, remove approximately half of the clams from their shells & leave the others intact. Set aside
- In the large skillet with clam juice over low heat, add pasta directly from the pot, lemon zest, lemon juice, crushed red pepper, parsley & butter. Stir vigorously to combine & create the sauce
- Once the sauce is slightly thickened, turn the heat off & add clams back in (half shelled, half unshelled). Serve & garnish with additional lemon zest, parsley & crushed red pepper.