Spaghetti alle Vongole (Authentic Italian Spaghetti with Clams)

One of the most iconic Italian pasta dishes, Spaghetti alle vongole is fresh, simple, and full of Mediterranean flavor. If you’ve ever traveled to Italy, you’ve probably tasted this delicious classic—its taste is so unique that it’s hard to describe unless you try it yourself.

Italian clams, known as “vongole”, are widely available in good fish markets across Europe (and often even outside Europe). They are usually sold in 1 kg bags imported directly from Italy, which is the perfect amount to prepare pasta alle vongole for 4 people.

Below is the traditional Italian recipe—the classic version without tomato sauce. Like many Italian dishes, there are regional variations, but this is the recipe you would typically enjoy in a good restaurant in Rome. If you ever visit Rome, try the Spaghetti alle vongole at Trattoria Luzzi (Da Luciano) near the Colosseum—authentic atmosphere, great food, and excellent prices.

Serves

4 people

Ingredients

1 kg fresh vongole (clams)
350 g Italian spaghetti
2 garlic cloves
4 tbsp extra-virgin olive oil
4 tbsp finely chopped parsley
Salt and pepper (or chilli flakes “peperoncino”) to taste

Instructions

Step 1: Clean the clams

The day before, place the vongole in a large bowl filled with salted water and let them rest overnight. This process, called “spurgo”, helps remove any sand inside the shells.

If the clams are wild, this step is essential since they naturally filter sand on the sea floor. Farm-raised clams are usually cleaner, but you can still tap each clam gently on the countertop—discard any cracked or damaged ones.

Once cleaned, drain the clams in a colander.

Step 2: Prepare the aromatics

Finely chop the garlic and parsley.

Heat the extra-virgin olive oil in a large pan over medium heat. Add the garlic, and when it becomes fragrant, add the clams. Cover with a lid and cook until all the clams have opened.

Drain the clams over a bowl using a colander, keeping the flavorful cooking liquid aside.
Important: Discard any clams that did not open—they are not safe to eat.

Divide the cooked clams into two portions. Remove the shells from one portion and keep only the clam meat; leave the rest with their shells.

Step 3: Cook the pasta

Bring 4 liters of salted water to a boil. Add the spaghetti and cook for half of the recommended time.

Drain the pasta and transfer it to the same pan used earlier. Place it over medium heat and gradually add the reserved clam cooking liquid. Let the spaghetti finish cooking by absorbing this flavorful broth, adding more liquid as needed until almost done.

Step 4: Combine everything

Add both the shelled clams and the clams with shells. Stir well until the pasta is fully cooked but still al dente.

Turn off the heat and add the chopped parsley. Adjust with pepper or chilli flakes if you like.

Your authentic Spaghetti alle vongole is ready!

Serving tips

Serve immediately and enjoy it warm.
Do not add Parmesan! In Italy, adding cheese to seafood pasta is considered a culinary crime.

Buon appetito!

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