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An overhead shot of a serving of spaghetti alle vongole, with a glass of wine, and fresh chili next to it.
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Spaghetti alle Vongole Recipe (Spaghetti with Clams)

If you like shellfish and haven't tried Pasta alle Vongole yet, you are really missing something.  Also known as Pasta with Clams, it's a deliciously light pasta dish that will surely become a favorite in your household ---- and it's ready in less than 30 minutes!
Prep Time10 mins
Cook Time15 mins
Total Time25 mins
Course: Main Course
Cuisine: Italian
Servings: 2
Calories: 646kcal
Author: Neriz


  • 3 tbsp olive oil
  • 3 cloves garlic, sliced thinly
  • 20 ounces vongole (about 560 grams), cleaned and checked for broken shells
  • 7 ounces pasta (about 200 grams)
  • 1/2 cup white wine
  • 1 tsp chili pepper, chopped thinly
  • handful parsley, chopped roughly
  • salt, for pasta water


  • Bring a pot of salted water to boil, and cook the pasta as instructed in the package.
  • While waiting for the pasta to cook, place a medium or large pan over medium heat.
  • Heat olive oil, then add garlic and chili.
  • Once the garlic becomes fragrant, add the clams.
  • Pour the white wine over clams.
  • Let the wine evaporate for a couple of minutes.
  • Cover pan with a lid for about 2 minutes.
  • Remove the cover and wait for the vongole to open while mixing now and then.
  • The pasta should already be cooked by now, so add them directly into the pan.
  • Add the fresh parsley and mix to combine evenly.
  • Transfer into serving plates, and garnish with more parsley, if preferred.
  • Enjoy your spaghetti alle vongole!



  • Cook's Tip #1:  Make sure you clean the clams properly before adding them to the pan.  Chewing on sand will undoubtedly ruin your pasta alle vongole.
  • Cook's Tip #2:  If you put a lot of salt in your pasta water, add less than what you generally use when preparing your preferred pasta for this dish.
  • Cook's Tip #3:  Taste the clam sauce before adding any salt; you might decide that it's already perfectly seasoned for your taste.
  • Cook's Tip #4:  If you are not a fan of chili, use less or remove the seeds before adding them to the dish.


Calories: 646kcal | Carbohydrates: 79g | Protein: 20g | Fat: 23g | Saturated Fat: 3g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 16g | Trans Fat: 1g | Cholesterol: 13mg | Sodium: 266mg | Potassium: 302mg | Fiber: 3g | Sugar: 3g | Vitamin A: 128IU | Vitamin C: 1mg | Calcium: 51mg | Iron: 2mg