Spaghetti Vongole Recipe

Purge clams

Rinse clams under cold running water to remove surface grit. In a large bowl combine cold water and 2 tablespoons coarse salt until dissolved. Add clams and let soak in the refrigerator for 20–30 minutes to purge sand. Rinse clams again and discard any with broken shells or that do not close when tapped.

Make clam cooking liquid

In a large wide sauté pan with a tight-fitting lid (big enough to hold clams and cooked pasta later), pour the white wine and 1 cup cold water. Keep nearby — you'll use it to steam the clams after sautéing aromatics.

Bring a large pot of water to a rolling boil. Add 1 tablespoon coarse salt. Add spaghetti and cook until just shy of al dente (about 8 minutes for most 12 oz packages; check package instructions). Reserve 1 to 1 1/4 cups pasta cooking water, then drain the pasta and set aside. Do not rinse.

Heat the sauté pan over medium heat and add 2 tablespoons olive oil and the butter. When butter is melted and starting to foam, add the sliced garlic and chopped shallot (if using). Sauté gently, stirring often, until the garlic is fragrant and just turning golden (about 1–2 minutes). Avoid browning the garlic beyond light golden to prevent bitterness.

Add red pepper flakes and pour in the reserved white wine/water mixture from the prepared pot (or measure and pour the 1 cup white wine and 1 cup water mixture you prepared). Increase heat to medium-high and bring to a simmer.

Add the cleaned clams to the simmering liquid, cover the pan with the lid, and steam until clams open, about 5–7 minutes. Shake the pan gently once or twice to redistribute heat. Discard any clams that remain tightly closed after 7 minutes.

Using tongs or a slotted spoon, transfer opened clams to a bowl leaving the cooking liquid in the pan. If desired, strain the cooking liquid through a fine-mesh sieve to remove any sand, then return the liquid to the pan.

Return the pan to medium heat and add the remaining 2 tablespoons olive oil. Add the reserved al dente spaghetti directly into the pan with the cooking liquid. Toss to combine and let the pasta finish cooking in the sauce for 1–2 minutes, adding reserved pasta water a splash at a time if the sauce seems dry — you want a glossy, slightly loose emulsion that coats the pasta.

Add the cooked clams back to the pan along with chopped parsley and lemon juice. Toss gently to combine and heat through for 30–60 seconds. Taste and season with sea salt and freshly ground black pepper as needed.

Remove from heat. Divide among plates or bowls and drizzle with a little extra-virgin olive oil if desired. Serve immediately with lemon wedges on the side.