How to Make Authentic Pasta alle Vongole Like an Italian

There’s something magical about pasta alle vongole. With its briny clams, fragrant garlic, and touch of white wine, this classic dish captures the essence of the Italian coast in every bite. Although it looks elegant, it’s surprisingly simple to prepare—and once you try it, it might just become your favorite seafood pasta.

What Is Pasta alle Vongole?

Pasta alle vongole means “pasta with clams” in Italian. It’s a beloved dish in regions like Campania and Liguria, typically served with spaghetti or linguine, fresh clams, garlic, parsley, olive oil, and sometimes a splash of dry white wine or chili flakes.

The beauty of this recipe lies in its simplicity and the freshness of its ingredients. The clams provide a natural, ocean-flavored broth that makes every forkful rich and satisfying.

Ingredients You’ll Need

To make a traditional pasta alle vongole, gather the following ingredients:

• 400g (14 oz) spaghetti or linguine
• 1kg (2.2 lbs) fresh clams (vongole veraci if possible)
• 2 garlic cloves, finely chopped
• 4 tablespoons extra virgin olive oil
• 100ml (1/2 cup) dry white wine
• Fresh parsley, finely chopped
• Salt and freshly ground black pepper
• Optional: chili flakes and lemon zest

Step-by-Step Instructions

1. Purge the Clams

First, soak the clams in cold salted water for about 30–60 minutes. This helps remove any sand inside. Then rinse them well under cold running water.

2. Cook the Pasta

Bring a large pot of salted water to a boil and cook your pasta al dente, following the package instructions. Reserve about a cup of the pasta water before draining.

3. Sauté the Garlic

Meanwhile, in a large pan, heat the olive oil over medium heat. Add the garlic (and chili flakes if using) and sauté for about 30 seconds until fragrant, but not browned.

4. Steam the Clams

Add the clams to the pan along with the white wine. Cover the pan and let them steam for about 5 minutes, or until all the clams have opened. Discard any that remain closed.

5. Combine Pasta and Sauce

Add the drained pasta directly to the pan with the clams. Toss everything together, adding some reserved pasta water if needed to loosen the sauce. Stir in the chopped parsley and season with salt and pepper to taste.

Tips for Perfect Pasta alle Vongole

• Use the freshest clams you can find. The flavor of the dish depends on their quality.\n- Don’t overcook the garlic—burned garlic will turn bitter.\n- If you want a richer sauce, add a touch of butter or a sprinkle of lemon zest before serving.

Serve It Like an Italian

Serve your pasta alle vongole immediately, preferably with a glass of chilled Vermentino or Falanghina wine. This dish doesn’t need cheese—just a good crusty bread to mop up the sauce.

Pasta alle Vongole: Conclusion

Pasta alle vongole is proof that a handful of simple ingredients can create something truly extraordinary. Whether you’re cooking for friends or just craving a comforting Italian meal, this dish brings the Mediterranean to your table—no plane ticket required.