Spaghetti Alle Vongole Recipe

Rinse clams under cold running water. Discard any with cracked shells or that do not close when tapped.

Place clams in a large bowl and cover with 4 cups cold water mixed with 2 tbs coarse salt. Let sit for 20–30 minutes to purge grit, then lift clams out (do not pour water through them) and rinse again. Reserve.

While clams soak, heat 1 tsp olive oil in a small skillet over medium heat. Add 3 tbs day-old breadcrumbs and 1 minced garlic clove and 0.25 tsp salt.

Toast, stirring constantly, until golden and crisp, 3–5 minutes. Transfer to a small bowl and set aside.

Bring a large pot of water to a rolling boil. Add 1 tbs kosher salt. Add 12 oz spaghetti and cook until just shy of al dente according to package instructions (usually 1–2 minutes less than full cook). Reserve 0.5 cup of pasta cooking water, then drain the spaghetti and set aside.

In a wide, deep skillet or sauté pan large enough to hold the pasta, heat 3 tbs extra-virgin olive oil and 2 tbs unsalted butter over medium heat until butter melts.

Add 4 thinly sliced garlic cloves and 1 tsp crushed red pepper flakes. Cook gently, stirring, until the garlic is fragrant and just beginning to color, about 1–1.5 minutes (do not burn).

Increase heat to medium-high, add the drained clams and pour in 3 tbs dry white wine. Immediately cover the pan with a lid to trap steam.

Steam the clams until they open, 4–6 minutes. Shake the pan occasionally. Discard any clams that remain tightly closed after cooking.

Remove the lid and use tongs to transfer opened clams to a bowl, leaving the cooking liquid in the pan. If desired, pick several clams from half their shells for easier eating and leave some in the shell for presentation.

Taste the cooking liquid and season with up to 1 tsp sea salt and 1 tsp freshly ground black pepper as needed. Add 2 tsp fresh lemon juice and 1 tsp lemon zest to brighten the sauce.

Return the drained spaghetti to the pan with the clam cooking liquid over medium heat. Add reserved 0.5 cup pasta water a little at a time as needed to loosen and create a silky emulsion with the butter and oil. Toss constantly for 1–2 minutes until pasta is al dente and coated in sauce.

Add the clams back into the pan, sprinkle 2 tbs chopped parsley, and toss gently to combine and warm the clams through. If the sauce seems dry, add a splash more reserved pasta water or a touch more olive oil.

Turn off the heat and stir in any extra butter if desired for gloss. Adjust seasoning with salt and pepper and an extra squeeze of lemon to taste.

Serve immediately topped with toasted pangrattato and additional parsley. Offer lemon wedges alongside.