Today I’m going to show you how to make Spaghetti with Clams, one of the most ordered pasta dishes at Italian beach restaurants 🇮🇹Pour yourself a glass of chilled white wine and let’s get cooking!
The beauty of Spaghetti alle Vongole is how few ingredients it takes to make something this good. Fresh clams, garlic, white wine, parsley, and good olive oil. That’s it. No cream, no cheese, no butter, just pure Italian seafood pasta the way it’s meant to be made.
The secret is finishing the pasta in the clam juice so every strand absorbs all that flavor. This recipe works just as well with linguine. Americans know it as linguine with white clam sauce, and this is the authentic Italian version made with fresh clams, not canned.
INGREDIENTS
8 oz (250g) spaghetti
1 lb (500g) clams (vongole veraci)
Olive oil
4 whole garlic cloves
1 chili pepper
Fresh parsley, chopped
Parsley stems
1/2 glass dry White wine
DIRECTIONS
1. In a large frying pan add olive oil, garlic cloves, parsley stems, and a chili pepper. Heat until the oil is fragrant.
2. Add the clams and let them sizzle for a minute. Pour in the white wine, cover, and allow all the clams to open.
3. Remove the clams from their shells, leaving a few in the shell for serving. Remove the aromatics and leave all the clam juice in the pan.
4. Cook the spaghetti until 2 minutes before al dente. Add it to the pan with the clam juice and some pasta water. Let the pasta finish cooking in the juice.
5. Add the clams back in with chopped parsley and a drizzle of olive oil. Serve with a few clams in their shells on top.
⭐ VIDEO CHAPTERS
0:00 The most ordered summer pasta in Italy
0:20 Ingredients
0:37 Lupini vs Vongole Veraci (which clam to use)
1:24 Building the base
1:50 Adding in the clams
2:25 Removing the clams from the shells
4:37 Cooking the pasta
5:30 Finishing the pasta in the clam juice
6:58 Adding the clams back in
8:10 Plating and serving
9:07 Giovanni
WHY YOU’LL LOVE THIS RECIPE
✅ The pasta every Italian orders at the beach and now you can make it at home
✅ Fresh clams, the real Italian way. Not canned
✅ Ready in under 20 minutes and tastes like a restaurant dish
💬 COMMENT BELOW
Have you ever had this pasta by the sea in Italy? There’s nothing like it. Let me know in the comments.👇🍝🇮🇹
📍 Filmed in Puglia, Southern Italy
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12 Comments
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Giovanni, I am not into clams and would really like you to make grilled chicken pasta, thanks for improving our cooking skills. Seemi from Virginia.
Love the way you cook!…😀
You’re really making me miss vasto 😅.
Great video. I love your cooking style: simple, few fresh ingredients and fast, but having an eye on the technique.
These summer videos from Italy are just so amazing – thank you! Edit: Very respectfully, your lovely wife is a very lucky lady…🌷
Classic! Yummy
I love everything you cook you are simply the Best❤
I lost half a tooth to this dish at a Jamie Oliver restaurant just before they went bust…
Sadly, I didn't get my dental claim settled due to that occuring..grrr..😂
I still love the dish though & I
Love this recipe too.😊…
Love this video! But I have to admit: I never understood using spaghetti (or even linguine) in this recipe; the clams don't blend or stick. And I've never understood the no cheese with fish rule: this dish is fabulous with parm or pecorino! Just my 2 cents lol.
Grazie Giovanni
No drizzle of lemon? Is that optional?