Neapolitan Clam Spaghetti (Spaghetti alle Vongole)

A masterclass in coastal Italian simplicity — fresh clams steamed with garlic, chili, white wine, and olive oil, tossed with al dente spaghetti.

Ingredients

• 400 g spaghetti
• 1 kg fresh clams
• 4 cloves garlic
• 1 chili pepper
• 1 bunch fresh parsley
• 100 ml white wine
• 4 tbsp olive oil
• to taste salt

Instructions

1. 1Prepare Saline Water

   

   Add salt to the water inside a wooden bowl to create a saline environment for purifying the clams.

   Tip: Make sure the salt is well dissolved to help purge the sand effectively.
2. 2Soak clams in salt water

   

   Submerge the clams into the prepared saline water inside the wooden bowl and let them sit to drain out any remaining sand.

   Tip: Cover the bowl to let the clams feel secure so they open up and release sand faster.
3. 3Rinse the clams

   

   Rinse the soaked clams thoroughly under running water in the bowl to completely clean away any residual impurities.

   Tip: Wash the clams a couple of times to ensure they are fully cleaned before cooking.
4. 4Heat oil and add garlic

   

   Heat a pan, pour in olive oil, and then add minced garlic to infuse the oil with rich aromatics.

   Tip: Use medium heat so the garlic becomes fragrant without burning instantly.
5. 5Add chili and parsley stems

   

   Add chili pepper and parsley stems into the pan along with the already cooking garlic and oil to build the base flavor profile.

   Tip: Parsley stems add a wonderful herbal depth when sautéed early in the oil.
6. 6Sauté Clams with Aromatics

   

   Pour the washed clams directly into the hot pan containing the sautéed garlic, chili pepper, and parsley stems.

   Tip: Make sure the pan is hot before adding the clams to kickstart the searing process.
7. 7Pour White Wine

   

   Pour white wine evenly over the clams in the pan to enhance the flavor profile of the dish.

   Tip: White wine adds acidity and depth, elevating the overall seafood flavor.
8. 8Cover to trap steam

   

   Quickly place the lid on the pot to trap the steam from the white wine, allowing the clams to braise gently in the aromatic vapor.

   Tip: Keeping a tight seal helps the clams open evenly and prevents the precious cooking liquid from evaporating.
9. 9Strain and reserve broth

   

   Once the clams have opened, carefully pour and strain the savory cooking liquid from the pan. Reserve this flavorful broth to be used as the base for the pasta sauce.

   Tip: Do not discard this liquid gold; it carries the core briny essence of the dish.
10. 10Boil the spaghetti

    

    In a separate pot, boil the long pasta noodles in salted water until they are just al dente, leaving them slightly firm so they can finish cooking in the clam sauce.

    Tip: Cook the pasta about a minute less than the package instructions so it can absorb the clam broth without becoming mushy.

Storage & Reheating

Burn It Off

Frequently Asked Questions