10-Minute Garlic Clam Pasta (Spaghetti Alle Vongole)

A lightning-fast, vibrant garlic clam pasta tossed in a glossy white wine sauce with fresh herbs, ready in just 10 minutes.

Ingredients

• 200 g spaghetti
• 300 g fresh clams
• 100 ml dry white wine
• 3 cloves garlic
• 2 birds eye chilies
• 2 stalks fresh chives
• 1 tbsp chopped parsley
• 1 slice butter
• 1 ladle pasta water
• to taste olive oil
• to taste sea salt
• to taste black pepper

Instructions

1. 1Pour in Olive Oil

   

   Pour a generous amount of olive oil into a hot pan to coat the bottom, creating the aromatic base for the garlic and chili.

   Tip: Ensure the pan is moderately heated before adding the oil so it warms up quickly without burning.
2. 2Add Garlic, Chili, and Chives

   

   Tip sliced garlic, birds eye chilies, and fresh chives into the warm olive oil to sauté them until fragrant and golden.

   Tip: Keep the heat medium-low so the garlic infuses the oil gently rather than burning instantly.
3. 3Add Clams to the Pan

   

   Add fresh clams directly into the pan with the sautéed garlic, chili, and chives, preparing them to be cooked with white wine.

   Tip: Ensure the clams are fresh and rinsed clean before adding them to the hot pan.
4. 4Pour Dry White Wine

   

   Pour 100ml of dry white wine directly over the clams in the pan, then cover with a lid to steam them open.

   Tip: Dry white wine adds a bright, complex acidity that cuts through the rich olive oil and balances the dish.
5. 5Shell the Clams

   

   After steaming, remove some of the clams from their shells and place the tender clam meat into a separate bowl to be mixed back in later.

   Tip: Leave a few clams in their shells in the pan for visual presentation while reserving the rest for easy eating.
6. 6Add Pasta to the Pan

   

   Transfer pre-boiled pasta cooked to 80% doneness directly into the pan with the remaining clams and flavorful broth.

   Tip: Boiling the pasta slightly underdone allows it to finish absorbing the rich clam and wine sauce in the pan.
7. 7Pour in Pasta Water

   

   Pour a ladle of starchy pre-boiled pasta water into the pan with the pasta and clams to help build a cohesive sauce.

   Tip: Pasta water contains starch which helps emulsify the oil, butter, and juices into a smooth sauce.
8. 8Add Shelled Clam Meat and Butter

   

   Pour a small amount of liquid or additional ingredients from a small pink bowl into the pan containing spaghetti and clams.

   Tip: Add liquids gradually to maintain the right consistency for the sauce.
9. 9Season with Parsley

   

   Sprinkle freshly chopped green parsley evenly over the mound of spaghetti and clams in the pan.

   Tip: Fresh parsley adds a vibrant color and a fresh herbal brightness to balance the rich seafood flavor.
10. 10Add Butter and Toss

    

    Place a piece of butter into the pan with the pasta and ingredients to melt and enrich the sauce.

    Tip: Butter gives the pasta a glossy finish and a rich, velvety texture.

Storage & Reheating

Burn It Off

Frequently Asked Questions