ReceptnaptárSpaghetti alle vongole (spaghetti with clams)
Spaghetti alle vongole is a Neapolitan seafood pasta: clams, olive oil, garlic, wine and parsley — nothing more. The clams' own juices make the sauce, so fresh ingredients and good timing are the secret.
Open in Receptnaptár — serving calculator, cook mode, save
Ingredients
Method
Tap a step once you've finished it.
- Soak the clams in cold salted water for 30 minutes so that they release their sand, then rinse thoroughly. Discard any damaged clams and any open ones that do not close when tapped.
- Cook the spaghetti in plenty of salted water for 2 minutes less than the time given on the pack. Reserve a cup of the cooking water and drain.
- Meanwhile, in a large pan fry the garlic and chilli in the oil over low heat for 1-2 minutes (the garlic should not brown).
- Add the clams and the wine, cover and cook over high heat for 3-4 minutes until the clams open. Discard any that have not opened.
- Add the pasta to the pan along with 1-2 ladles of cooking water and toss over high heat for 1-2 minutes until the sauce clings to the pasta.
- Toss with the parsley and serve immediately. Do not sprinkle cheese on top.
A Receptnaptár original recipe. Calories and protein are estimated.
Tips
- Soak the clams in salted water so that they release their sand, otherwise it crunches between your teeth.
- Cook the pasta for a shorter time, because it finishes cooking in the sauce and absorbs the clam juices.
- The starch in the cooking water binds the sauce — always set a cup aside.
- Do not add cheese: according to the Italian rule it would overpower the taste of the sea.
Frequently asked questions
Can I use frozen clams?
Yes, but the flavour of the juices is better with fresh clams; with frozen ones expect less sauce.
What should I do with clams that did not open?
Throw them away, because they were not fresh and eating them is not safe.
Similar recipes
- Clams in garlic and white wine sauce (Almejas a la marinera) · Spanish & Portuguese
- Miesmuscheln Rheinische Art (mussels in a vegetable and white wine broth) · German
- Moules marinières (mussels in white wine) · French
- Alentejo-Style Pork with Clams (Carne de porco à alentejana) · Spanish & Portuguese
- Steamed Cockles with White Wine (Berberechos al vapor) · Spanish & Portuguese
- Steamed Mussels with Lemon (Mejillones al vapor) · Spanish & Portuguese
More italian ideas
- Pasta e patate (Neapolitan pasta and potatoes)
- Pasta con broccoli e salsiccia (pasta with broccoli and sausage)
- Cappelletti in broth
- Spaghetti alla carbonara
- Lasagne al forno
- Tagliatelle al ragù bolognese
- Gnocchi alla sorrentina
- Penne all'arrabbiata
How to use it · Privacy (in Hungarian) · Legal notice (in Hungarian) · Editorial principles (in Hungarian) · Cookie settings