Tagliolini Alle Vongole Recipe

Clean clams

Place clams in a bowl of cold water with a tablespoon of coarse salt and a little flour or cornmeal for 30–45 minutes to purge sand. Rinse several times under cold running water and scrub shells to remove grit. Discard any open clams that do not close when tapped.

Mince half the parsley and reserve the rest for finishing. Thinly slice garlic, halve the lemon (one half for juice, the other for wedges). Measure wine, olive oil, and other ingredients.

Heat oil & garlic

In a large wide skillet or shallow sauté pan over medium heat, add 4 tablespoons extra-virgin olive oil. When the oil shimmers, add the sliced garlic and optional chili flakes. Sauté gently for 1–1.5 minutes until fragrant and just turning pale golden (do not brown).

Add clams & wine

Increase heat to medium-high, add the cleaned clams to the pan, pour in the white wine, and sprinkle about 1/2 teaspoon of the salt. Cover the pan with a tight lid and steam for 3–5 minutes, shaking the pan occasionally, until most clams have opened. Remove the lid and continue cooking 30–60 seconds to reduce liquid slightly.

Reserve clam cooking liquid

Using a slotted spoon transfer opened clams to a bowl and cover to keep warm. Strain the remaining cooking liquid through a fine sieve (to remove grit) into a measuring jug — you should have about 150–200 ml; if much more, simmer it quickly over medium heat to reduce by a third. Keep the liquid warm.

Finish sauce

Return the pan to low heat. Add the reserved strained clam liquid back to the pan, add remaining 2 tablespoons olive oil and the butter (if using). Stir in half the chopped parsley and a squeeze of lemon juice (about 1 tablespoon). Taste and adjust seasoning with the remaining salt and freshly ground black pepper. Keep warm off the heat.

Cook pasta

Bring the 4 liters of water to a rolling boil in a large pot, add 30 g coarse sea salt, then add the tagliolini. Cook until al dente according to package instructions (fresh tagliolini typically 2–3 minutes; dried thin pasta 6–8 minutes), reserving 200–250 ml of the pasta cooking water before draining.

Combine pasta and sauce

Add the drained pasta directly into the pan with the sauce over medium heat. Toss and add 2–3 ladlefuls (about 120–180 ml) of reserved pasta water as needed to help emulsify and coat the pasta. Add the opened clams (discard any that remained closed), toss gently for 30–60 seconds to warm the clams through and marry flavors. If sauce feels too thin, simmer briefly to concentrate; if too thick, add a splash more pasta water.

Finish and serve

Turn off the heat, stir in the remaining parsley, adjust seasoning, and add a final squeeze of lemon to brighten. If using, swirl in the remaining tablespoon of olive oil for shine. Serve immediately in warmed bowls, distributing clams evenly. Offer lemon wedges alongside.