Spaghetti Vongole Recipe

Boil pasta

Bring a large pot of water to a rolling boil. Add 1 tbsp coarse salt. Add 12 oz spaghetti and cook until just shy of al dente (about 8 minutes or according to package minus 1-2 minutes). Reserve 1 cup of the pasta cooking water, then drain the spaghetti and set aside.

Prepare clams

Rinse the manila clams under cold water, scrub shells if needed, and discard any with broken shells or that do not close when tapped. Pat dry.

Sauté aromatics

In a large deep skillet or sauté pan, heat 4 tbsp extra-virgin olive oil over medium heat. Add the thinly sliced garlic and minced shallot. Cook gently, stirring, until the garlic is fragrant and the shallot is softened but not browned, about 2-3 minutes.

Add heat and wine

Add 1 tsp red pepper flakes and 1 tsp black pepper; cook 30 seconds. Pour in 1 cup dry white wine and bring to a vigorous simmer to reduce slightly for 2 minutes.

Steam clams

Increase heat to medium-high, add the cleaned clams to the pan, cover with a tight-fitting lid, and steam until clams open, about 4-6 minutes. Shake the pan occasionally. Discard any clams that remain closed after 6 minutes.

Finish sauce

Remove lid. Stir in 1 tsp fine sea salt, 1 tsp lemon zest, and 1 tbsp fresh lemon juice. Keep the pan over medium heat. If the pan seems dry, add up to 1/2 cup of the reserved pasta water to loosen the sauce.

Toss pasta with clams

Add the drained spaghetti to the clam pan. Toss gently with tongs or two forks to coat the pasta with the sauce and distribute clams evenly. If needed, add more reserved pasta water, a tablespoon at a time, to create a silky emulsified sauce (use the full reserved cup if necessary).

Add parsley and oil

Stir in 1 cup finely chopped parsley and 1 tbsp extra-virgin olive oil for shine. Taste and adjust seasoning with more salt or lemon juice if desired.

Serve

Divide among 4 warm bowls. Optionally sprinkle 2 tbsp grated Pecorino or Parmigiano on top. Serve immediately with lemon wedges on the side.