Spaghetti Alla Vongole Recipe

Purge and prepare clams

If your clams haven't been purged by the seller, place them in a bowl of cold salted water (about 1 tbsp salt per 4 cups water) for 20–30 minutes to expel sand. Scrub shells with a stiff brush and discard any that are cracked or do not close when tapped.

Steam clams

In a large wide skillet or sauté pan with a tight-fitting lid, combine 1 cup dry white wine, 1/2 cup water, 2 tbsp lemon juice and 1/2 tsp salt. Bring to a vigorous simmer over medium-high heat. Add clams in a single layer, cover, and steam until clams open, 5–7 minutes. Shake pan once or twice to redistribute heat. As clams open, use tongs or a slotted spoon to transfer opened clams to a bowl. Discard any clams that remain closed after 8 minutes.

Reserve clam broth

Pour the liquid from the pan through a fine-mesh sieve lined with a paper towel or cheesecloth into a heatproof bowl to remove grit. You should have roughly 1/2 cup of clear clam broth; measure and reserve. Keep clams covered and warm while you cook pasta and finish the sauce.

Bring a large pot of water to a rolling boil. Add 1 tablespoon coarse salt. Add 12 oz spaghetti and cook, stirring occasionally, until just shy of al dente (about 1 minute less than package directions). Reserve 1/2 cup pasta cooking water, then drain pasta and set aside. Timing: start pasta when clams are nearly finished so pasta and clams are ready together.

In the same large skillet used for clams (wipe if necessary), heat 3 tbsp olive oil and 2 tbsp butter over medium heat until butter melts and foam subsides.

Add the thinly sliced garlic and minced shallot, and cook gently for 1–2 minutes until fragrant and just starting to soften. Avoid browning the garlic.

Add 1/4 tsp red pepper flakes and 1/4 tsp black pepper, stir for 10 seconds to bloom the flavors.

Pour in the reserved 1/2 cup clam broth and 1/2 cup reserved pasta water; bring to a gentle simmer and reduce for 1–2 minutes so the sauce slightly thickens.

Return the drained spaghetti to the skillet with the simmering sauce. Toss vigorously with tongs for about 1 minute to coat the pasta and allow it to finish cooking in the sauce. If the pan seems dry, add up to the reserved additional pasta water a tablespoon at a time.

Add the steamed clams (with any juices that accumulated in the bowl, if desired), 1 tbsp olive oil, and 1 tbsp butter. Toss gently just to combine and warm the clams through, about 1 minute. The butter will emulsify with the broth to create a silky sauce.

Stir in the chopped parsley, lemon zest, and remaining 2 tbsp lemon juice. Taste and adjust seasoning with a pinch more salt or black pepper if needed.

Divide spaghetti and clams among 4 warmed bowls. Spoon any remaining pan sauce over the top. Serve immediately with lemon wedges on the side for extra brightness.