Spaghetti alle Vongole translates to delicious Spaghetti with clams in a tangy white wine lemon butter sauce, finished off with fresh parsley. It’s my go-to comfort dish that you need to try!
A Taste of Italy
The first time I’ve tried clams (a.k.a. vongole) was when I got it in this dish. It was my 21st birthday and I was studying abroad in Italy for the semester. We didn’t have school this day so my roommate and I decided to take a spontaneous day trip to Pisa! It was just a train ride away and we couldn’t wait to see the leaning tower.
We walked around the streets, enjoying the views and when we finally got hungry, we went into a small restaurant. I ordered Spaghetti alle Vongole and a Peroni. It was the most delicious meal that I’ve had. After that, I wanted to find the best one in Italy, so I tried it in almost every restaurant I went to.
When I returned to Hawaii, there weren’t too many restaurants serving it, so I learned to make my own! Not to brag, but I believe my recipe is amazing! It might not match Italy’s (I doubt anything can), but I think it’s pretty close and you definitely need to try it.
Where did Spaghetti Alle Vongole come from?
It is believed to have come from the Campania region in Italy, specifically Naples and the Amalfi Coast. Seafood plays a huge part in these areas, which makes Spaghetti alle Vongole a popular dish around there.
Since the region is so close to the sea, there’s an abundance of fresh seafood available, while the land generously provides ingredients like garlic and olive oil. This dish embodies the Italian philosophy of emphasizing fresh, high-quality ingredients in a delightfully simple yet flavorful manner.
Variations
There are two variations of Spaghetti alle Vongole. The one we’re making today is ‘bianco’ (white), but there’s also a ‘rosso’ (red) version. The white variation is made without tomatoes and uses white wine, while the red version incorporates tomatoes, giving the dish a slightly richer flavor.
A Super Simple Dish to Impress loved ones
I love the simplicity of this dish. I know seafood, especially clams, can seem intimidating if you’re not used to cooking with them. But trust me, clams are probably the easiest seafood to prepare; all you need to do is steam them until they open. The best part? This entire meal comes together in less than 20 minutes.
It’s crucial to have all your ingredients ready to go since the cooking process moves fast. I usually begin boiling the noodles just as I start with the other ingredients. Once the noodles are done, I toss them directly into the butter sauce, let them soak up the flavors for a bit, and then add the clams back in.
Main Ingredients
- Spaghetti – I usually get Spaghetti noodles but you can use your own variations! I believe Linguine is a popular choice for this dish as well. I usually finish my noodles a little before al dente because it will cook more in the wine butter sauce.
- Clams – I usually use Manila clams and I get my clams from Safeway or a fish market! I love clams so sometimes I get more than 2 pounds. Only use the clams that are closed!! Discard the opened ones. Rinse your clams off and soak in them in salted water for about 2 hours before cooking. This process encourages clams to expel more sand.
- Butter – Unsalted is the way to go!
- White Wine – Dry white wine like Pinot Grigio, Sauvignon Blanc, Vermentino, etc.
- Whole Baby Clams – Like I said, I love clams. Separate the clams from the juices but don’t throw it away! We use it all! I like to have extra clams in my dish, so I usually tend to get this instead of just clam juice.
- Lemon – Adds a little more acidity and keeps the dish fresh!
- Parlsey – Adds flavor and color.
How to serve Spaghetti alle Vongole?
My favorite way to serve the dish is to put the noodles on the plate first then decorate it with some sauce. Then I add some sauce on top to make it presentable as if I was at a restaurant. I also love eating garlic bread with this! So delicious!
Wine Pairings
When choosing wine to pair with Spaghetti alle Vongole make sure it is a light to medium light bodied wine and have citrus notes. It is also better to serve it chilled to the right temperature for an amazing pairing.
- Pinot Grigio – Crisp, refreshing, and complement the clams.
- Vermentino – Coastal Italian wine that pairs perfectly with seafood dishes.
- Soave – Fresh, light, and great with seafood. Also sometimes has an almond undertone.
- Sauvignon Blanc – The high acidity complements the clams.
If you aren’t a fan of wine, I thought beer was a pretty good pairing as well. I loved eating it with Peroni and it went perfectly with it. Same for the wine, pick beers that are light and crisp like a Blonde Ale or Pilsner!
I could eat this recipe probably once a month because thats how tasty it is! It’s super easy and really doesn’t require too much effort or ingredients. The most important thing is to not over cook the noodles but other than that it should be done within 20 minutes. Don’t forget to taste and adjust to your preference while you’re cooking. I hope you enjoy it as much as I do!
Spaghetti alle Vongole in San Francisco?
Since moving to San Francisco, I have found a few spots that serve amazing seafood and delicious Spaghetti alle Vongole. Most of these places change their menu seasonal so check it out before heading there! Also I recommend making reservations or coming early because they can get pretty crowdedHere they are:
- Mission Rock Resort – They also have pretty good oyster happy hour! Lots of food options, drinks, and a nice view!
- The Tailors Son – The pasta is amazing here! Love their wine options as well and appetizers. Theres quite a selection for everyone but their menu changes often.
- Betty Lou’s Seafood and Grill – I love all their options for seafood here and their Vongole is delicious. I’ve always been impressed with everything I’ve gotten.
Want to learn more recipes?
If you enjoyed this recipe and looking for other quick meals to make try check out my recipes that are less than 20 minutes to make! Or check out my favorite recipes like Chicken Katsu and this Kimchi Fried Rice recipe. I also have a couple dessert options if you need something sweet after eating this, like Honey Toast. I have options for everyone so check them out and try something new!
Spaghetti Alle Vongole
Equipment
- 1 pan with a lid
Ingredients
- 1½ lbs little neck clams
- 8 oz spaghetti
- 1 tbsp extra virgin olive oil
- 1 tbsp unsalted butter
- 5 cloves garlic minced
- 1 can whole baby clams
- ¾ cup white wine
- 1 lemon
- ½ cup parsley chopped
- parmesan cheese to garnish
Instructions
- Soak fresh clams in bowl of water with some salt for about 30 minutes
- Boil water in a pot, add salt, and cook pasta according to directions on the box. Save 1 cup of pasta water just in case needed.
- Heat up large skillet to med heat. Add olive oil once heated. Add butter.
- Once butter is melted add minced garlic. Cook for a couple minutes until garlic is fragrant but be sure not to burn it. Add full can of whole baby clams including the liquid and cook for a couple of minutes.
- Drain water from clams and add clams to the skillet. Add white wine and put the lid on allowing the clams to steam and open up. This should take around 10 minutes. Once all clams are opened, sprinkle half a lemon juice on them, take them out and put them to the side. Discard the remaining clams that won't open. Keep the sauce in the skillet.
- Add the spaghetti into the skillet and mix around, letting the noodles soak up some of the sauce. After a couple of minutes add the clams back in and sprinkle parsley over the pasta. Top with Parmesan cheese, serve with slices of lemon on the side, and Enjoy!!
Notes