Spaghetti Vongole
About the dish
Spaghetti Vongole is a Neapolitan dish, built entirely around the quality of the clams. There are two versions: in bianco (without tomato) and in rosso (with tomato). The white version is older and considered the more refined of the two. The clams provide their own broth as they open; that liquid, combined with olive oil and pasta water, becomes the sauce.
Ingredients for Spaghetti Vongole (Bianco)
- 320g / 11oz Spaghetti
- 1kg / 2.2lb Fresh clams, purged
- 4 cloves Garlic, thinly sliced
- 100ml / ⅓ cup Dry white wine
- 4 tbsp Extra virgin olive oil
- 1 Dried chilli, crumbled
- Small bunch flat-leaf parsley, roughly chopped
- Salt
Method for Spaghetti Vongole
- Purge the clams
If not already purged, soak clams in heavily salted cold water for at least one hour.
Discard any that are open and do not close when tapped. - Build the base
Warm olive oil in a wide, lidded pan over medium heat.
Add garlic and chilli.
Cue: Garlic softens but does not brown. - Open the clams
Add clams to the pan.
Add white wine.
Cover immediately and cook over high heat, shaking the pan occasionally, until all clams have opened in three to four minutes.
Important: Discard any that remain closed.
Remove clams from pan and set aside.
Reserve all liquid in the pan. - Cook the pasta
Boil spaghetti in salted water (slightly less salt than usual) until two minutes from al dente.
Reserve pasta water. - Finish
Add spaghetti to the pan with the clam liquid.
Toss over high heat, adding pasta water as needed.
Cue: The sauce is emulsified and coats the pasta evenly.
Return clams to the pan.
Toss once.
Add parsley and serve immediately.
Traditionally for Spaghetti Vongole
- No cheese, ever
- The clam liquid is the sauce; do not discard it
- Clams are returned at the end to avoid overcooking
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