Spaghetti with clams, the delicious long pasta and seafood dish


Spaghetti with clams is a very easy Mediterranean dish to prepare, this recipe has many variations and depending on the area it is prepared in one way or another. The one we show you today is one of the variants that we like the most, for its simplicity and its intense flavor.

Today we do the version of spaghetti alle vongole in bianco, but another day if we feel like it, we can make another popular version of this same recipe, adding tomato sauce, as if we were making a marine sauce with the clams before mixing them with the cooked pasta.


For 4 people
  • Spaghetti 350 g
  • Garlic cloves 2
  • Fine clam 300 g
  • Chopped fresh parsley to taste
  • Salt and pepper to taste
  • White wine 125 ml
  • Extra virgin olive oil 2 tablespoons
  • Cayenne 0.5
  • Lemon juice a dash (optional)

How to make spaghetti with clams or spaghetti a la vongole

Difficulty: Easy
  • Total time 20 m
  • Elaboration 10 m
  • Cooking 10 m

We wash the clams and leave them in a large bowl filled with water with 2 tablespoons of salt for each liter, so that the clams remove the sand. After half an hour, we remove the clams from the water and put a large frying pan on the fire. We put the clams in the pan, add the wine and let them cook with the lid on for four or five minutes, until almost all the clams have opened, removing the clams that are still closed and those that have broken.

We filter the broth to cook the clams with a strainer and reserve it. Cook the spaghetti in salted water for eight minutes, removing them after that time, as they will finish cooking later. We save half a glass of the water from the pasta cooking and mix it with the liquid to open the clams that we had strained.

Peel and laminate the garlic, and brown them in the pan with a little oil and half a cayenne to give a slightly spicy taste. We add the clams, the spaghetti and the cooking liquids that we had reserved. Optionally we can add a splash of lemon juice.

Sprinkle with a little chopped parsley and a pinch of white pepper and sauté the whole until the liquid is reduced concentrating its flavor and the spaghetti has finished cooking, serving immediately.

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