Spaghetti alle vongole – clams, garlic & white wine

Clams, garlic, a splash of white wine and good olive oil — alle vongole is the sea on a plate, and it lives on freshness and timing. The clams open in the broth, the spaghetti drink it in. Simple, but uncompromising.

Fish & Seafood Category

20 MIN Prep time

15 MIN Cook time

4 people Servings

Spaghetti alle vongole – clams, garlic & white wine

Preparation

Preparing the clams

Rinse the vongole thoroughly; discard any already open ones that do not close.

Broth

Gently sweat the garlic (and chilli) in olive oil, add the clams, deglaze with white wine, cover and steam for 3–4 minutes until the clams open. Remove any that stay closed.

Bringing the pasta together

Cook the spaghetti al dente, 1 minute less than stated, drain and add to the clam broth. Toss for 1–2 minutes until the pasta drinks in the broth. Fold in the parsley.

Serving

Serve without cheese — the broth is the seasoning.

Why this wine?

The broth already holds Louré — in the glass it extends the dish: its substance and saline minerality pick up the clam broth, the acidity keeps it fresh.

Good to know

Tips & insights

Soak the clams in salted water for two hours beforehand so they release their sand.
Discard any clams open before cooking, and any that stay shut after cooking.
Cook the spaghetti very al dente and finish them in the clam liquor.
Add a little pasta water to emulsify, binding oil and liquor into a silky sauce.
Serve no cheese with vongole; it is untypical in Italy and masks the clam flavour.

Frequently Asked Questions

Which wine pairs with spaghetti alle vongole?

The clam liquor already holds Louré, and in the glass it extends the dish: its substance and saline minerality pick up the liquor, the acidity keeps it fresh. It turns summery and fresh with the Prélude, whose clear rosé plays around garlic and clams without covering the delicate liquor.

How do I get the sand out of the clams?

Soak the clams for one to two hours in cold salted water resembling seawater. They spit out sand as they do. Change the water once. Sort out damaged or already open clams before you cook them.

Can I use frozen clams?

Yes, pre-cooked or frozen vongole are a fallback. Add them only at the end so they do not turn rubbery. Fresh clams, however, provide the flavourful liquor that makes this dish what it is.

Why is there no Parmesan on this dish?

In Italian cooking, cheese is traditionally left off seafood pasta such as vongole, as it masks the fine aroma of the clams. Fresh parsley and a drizzle of oil round the dish off instead.

The wine to pair