Spaghetti Alle Vongole Recipe

Boil pasta

Bring a large pot of water to a rolling boil. Add 1 tbsp coarse salt. Add 12 oz dried spaghetti and cook until 1 minute shy of package al dente (usually 8-9 minutes). Reserve 1 cup of pasta cooking water, then drain the pasta and set aside.

Prep clams

Rinse clams under cold water, scrub shells with a brush, and remove any beards. Discard any cracked or open clams that do not close when tapped.

Sweat aromatics

In a large wide skillet or sauté pan over medium heat, warm 3 tbsp extra-virgin olive oil and 1 tbsp butter until butter melts. Add 1 finely minced shallot and cook 1–2 minutes until translucent. Add 4 thinly sliced garlic cloves and 1 tsp red pepper flakes and cook 30–45 seconds until fragrant but not browned.

Cook tomatoes briefly

Add 1 cup halved cherry tomatoes to the pan and cook 2–3 minutes until they start to soften and release juices.

Add wine and clams

Pour 3 tbsp dry white wine into the pan and increase heat to medium-high. Add the cleaned clams, cover the pan with a tight lid, and steam until clams open, about 4–6 minutes. Shake the pan occasionally. Discard any clams that remain closed after 6 minutes.

Make sauce

Uncover the pan. Stir the juices and reduce heat to medium. Add 1 cup reserved pasta water a little at a time if you need more sauce volume. Season with 1 tsp salt and 1 tsp freshly ground black pepper. Add 1 tbsp fresh lemon juice and 1 tsp lemon zest. Taste and adjust seasoning.

Combine with pasta

Add the drained spaghetti directly to the pan with the clams and sauce. Toss gently with tongs for 1–2 minutes to coat the pasta, allowing it to finish cooking and absorb sauce. If the mixture is dry, add more reserved pasta water, 2 tbsp at a time, until glossy and saucy.

Finish and serve

Remove from heat and stir in 1/4 cup finely chopped flat-leaf parsley. Drizzle an additional 1 tsp olive oil if desired. Divide between plates and serve immediately, offering lemon wedges on the side.