Classic Clam Spaghetti (Spaghetti alle Vongole)

A masterclass in coastal Italian simplicity — fresh littleneck clams steamed in white wine and garlic, tossed with al dente spaghetti and finished with butter and fresh basil.

Ingredients

• 400 g spaghetti
• 1 kg fresh clams
• 4 cloves garlic
• 1 shallot
• 1 stalk celery
• 1 red onion
• 150 ml dry white wine
• 50 g butter
• 3 tbsp olive oil
• to taste fresh basil leaves
• to taste black pepper
• to taste small chili peppers

Instructions

1. 1Boil the spaghetti

   

   Add salt to a pot of water and bring it to a boil, then add the spaghetti to cook.

   Tip: Ensure the water is well-salted to season the pasta properly from the inside out.
2. 2Sauté the aromatics

   

   Heat olive oil in a cast iron skillet and sauté shallot roots and celery stalks to release their flavors.

   Tip: Keep the heat moderate so the aromatics infuse the oil without burning.
3. 3Add the clams

   

   Arrange fresh clams into the skillet directly on top of the sautéed vegetables and oil.

   Tip: Make sure the clams are evenly distributed across the pan for even cooking.
4. 4Pour in white wine

   

   Pour white wine evenly over the clams in the skillet to build a flavorful cooking broth.

   Tip: Use a dry white wine that you would also enjoy drinking to ensure the best flavor profile.
5. 5Remove clam meat

   

   Use kitchen tongs to take the cooked clam meat out of their opened shells, setting them aside.

   Tip: Be careful not to break the tender clam meat while extracting it from the shells.
6. 6Sauté red onions

   

   Heat olive oil in a separate pan and sauté chopped red onions until they begin to soften.

   Tip: Stir frequently to ensure the red onions cook evenly without browning too quickly.
7. 7Add Sliced Garlic

   

   Add the freshly sliced garlic into the pan along with the previously sautéed red onions. Sauté them together over medium heat until fragrant, ensuring the garlic does not burn.

   Tip: Add the garlic after the onions have softened slightly so it doesnt turn bitter.
8. 8Pour in Clam Broth

   

   Pour the reserved clam-infused broth from the first pan directly into the pan containing the onions and garlic. This flavorful broth serves as the savory base for the pasta sauce.

   Tip: This broth is naturally savory and rich from the clams, so additional salt is unnecessary.
9. 9Add Cooked Spaghetti

   

   Transfer the freshly boiled spaghetti directly from the boiling water into the pan with the simmering clam sauce. Toss the pasta thoroughly to let it absorb all the rich flavors.

   Tip: Add the pasta while it is still slightly firm so it finishes cooking perfectly in the sauce.
10. 10Incorporate Butter

    

    Place a generous knob of butter directly onto the pasta and stir continuously until it completely melts and emulsifies with the sauce, creating a glossy finish.

    Tip: Butter helps thicken the sauce and gives it a smooth, restaurant-quality gloss.
11. 11Season with Black Pepper

    

    Evenly sprinkle freshly ground black pepper over the pasta dish to enhance the flavor profile with a mild spicy kick.

    Tip: Freshly cracked black pepper provides a much stronger and aromatic flavor than pre-ground pepper.
12. 12Garnish with Fresh Basil

    

    Add fresh basil leaves across the pasta and give everything one final toss before serving the dish hot.

    Tip: Add basil at the very end to preserve its vibrant green color and fresh herbal fragrance.

Storage & Reheating

Burn It Off

Frequently Asked Questions