spaghetti alle vongole Recipe
clams + white wine + chile + olive oil + toasted baguette
Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Main Ingredients
Method
Cooking Instructions
Prepare the Clams
Rinse the clams under cold water to remove any sand or grit. Soak them in water for about 30 minutes before cooking.
Cook the Spaghetti
In a large pot of salted boiling water, cook the spaghetti according to package instructions until al dente. Reserve 1 cup of pasta water before draining the spaghetti.
Sauté the Aromatics
In a large skillet, heat the olive oil over medium heat. Add the red chili flakes and sauté for about 30 seconds until fragrant.
Add the Clams and Wine
Add the cleaned clams to the skillet, followed by the white wine. Cover the skillet and cook for about 5-7 minutes, or until the clams have opened up.
Combine Spaghetti and Clams
Add the drained spaghetti to the skillet, tossing to combine with the clams and their juices. If the pasta seems dry, add a bit of the reserved pasta water to help loosen it up.