Spaghetti al Vongole Veraci: A Delightful Italian Classic

Table of Contents

Toggle

Spaghetti al Vongole Veraci

Print Recipe Pin Recipe

Course Main Course

Cuisine Italian

Equipment

• Equipment Needed: Large pot, skillet, colander, wooden spoon, tongs

Ingredients

  

• For the Pasta and Sauce:
• 400 g 14 oz spaghetti or linguine
• 1 kg 2.2 lbs fresh vongole veraci (small clams)
• 4 tablespoons extra virgin olive oil
• 3-4 cloves garlic finely chopped
• 1/2 teaspoon red pepper flakes optional for heat
• 200 ml 3/4 cup dry white wine (like Pinot Grigio)
• Fresh parsley chopped, for garnish
• Salt and pepper to taste
• Lemon wedges for serving

Instructions

 

• Prepare the Clams:
• Soak the vongole in cold water for about 30 minutes to help purge any sand. Rinse them under cold running water to remove any grit. Discard any that are open and don’t close when tapped.
• Cook the Pasta:
• In a large pot, bring salted water to a boil. Add the spaghetti and cook according to package instructions until al dente. Reserve about 1 cup of the pasta water, then drain the pasta and set aside.
• Sauté the Garlic:
• In a large skillet, heat the olive oil over medium heat. Add the garlic and red pepper flakes (if using) and sauté until the garlic is fragrant but not browned, about 1-2 minutes.
• Add the Clams and Wine:
• Pour in the white wine and bring it to a simmer. Add the cleaned clams and cover the skillet. Cook for about 5-7 minutes, or until the clams open up. Discard any clams that remain closed.
• Combine Pasta and Sauce:
• Add the drained spaghetti to the skillet with the clams. Toss gently to combine, adding a bit of the reserved pasta water if needed to loosen the sauce. Season with salt and pepper to taste.
• Garnish and Serve:
• Remove from heat and sprinkle with fresh parsley. Serve immediately with lemon wedges on the side for a burst of freshness.
• Variations
• Add Veggies: Incorporate cherry tomatoes or spinach for added nutrition and color.
• Gluten-Free Option: Use gluten-free pasta to accommodate dietary needs.
• Vegan Alternative: Replace clams with mushrooms or artichokes for a plant-based version.

If you’re looking for a quick yet impressive dish to whip up, Spaghetti al Vongole Veraci is a fantastic choice! This Italian classic combines tender pasta with fresh clams and a zesty sauce, creating a flavor explosion in every bite. From my own personal experience, it’s a crowd-pleaser that’s both simple and elegant. Let me show you how I make this dish, ensuring you can bring a taste of Italy to your kitchen.

Notes on What to Expect

Spaghetti al Vongole Veraci is a beautifully simple dish that showcases the natural flavors of the clams. Expect a light, savory sauce with a hint of garlic and the delightful brininess of the sea. This dish is perfect for a cozy dinner or impressing guests without spending hours in the kitchen.

Quick Meal Facts

• Prep Time: 10 minutes
• Cook Time: 15 minutes
• Time to Stand: 0 minutes
• Total Time: 25 minutes
• Ease of Cooking: Easy
• Servings: 4
• Calories: Approximately 350 per serving
• Cost of Ingredients: Around $15-20 (varies by location)
• Cuisine: Italian
• Course: Main
• Equipment Needed: Large pot, skillet, colander, wooden spoon, tongs
• Check out the right equipment and Ingredients that you need for making  #Spaghetti al Vongole Veraci here 

Ingredients

For the Pasta and Sauce:

• 400g (14 oz) spaghetti or linguine
• 1 kg (2.2 lbs) fresh vongole veraci (small clams)
• 4 tablespoons extra virgin olive oil
• 3-4 cloves garlic, finely chopped
• 1/2 teaspoon red pepper flakes (optional for heat)
• 200 ml (3/4 cup) dry white wine (like Pinot Grigio)
• Fresh parsley, chopped, for garnish
• Salt and pepper, to taste
• Lemon wedges, for serving
• Check out the right equipment and Ingredients that you need for making  #Spaghetti al Vongole Veraci here 

Method

1. Prepare the Clams:
   • Soak the vongole in cold water for about 30 minutes to help purge any sand. Rinse them under cold running water to remove any grit. Discard any that are open and don’t close when tapped.
2. Cook the Pasta:
   • In a large pot, bring salted water to a boil. Add the spaghetti and cook according to package instructions until al dente. Reserve about 1 cup of the pasta water, then drain the pasta and set aside.
3. Sauté the Garlic:
   • In a large skillet, heat the olive oil over medium heat. Add the garlic and red pepper flakes (if using) and sauté until the garlic is fragrant but not browned, about 1-2 minutes.
4. Add the Clams and Wine:
   • Pour in the white wine and bring it to a simmer. Add the cleaned clams and cover the skillet. Cook for about 5-7 minutes, or until the clams open up. Discard any clams that remain closed.
5. Combine Pasta and Sauce:
   • Add the drained spaghetti to the skillet with the clams. Toss gently to combine, adding a bit of the reserved pasta water if needed to loosen the sauce. Season with salt and pepper to taste.
6. Garnish and Serve:
   • Remove from heat and sprinkle with fresh parsley. Serve immediately with lemon wedges on the side for a burst of freshness.

Variations

• Add Veggies: Incorporate cherry tomatoes or spinach for added nutrition and color.
• Gluten-Free Option: Use gluten-free pasta to accommodate dietary needs.
• Vegan Alternative: Replace clams with mushrooms or artichokes for a plant-based version.
• Check out the right equipment and Ingredients that you need for making  #Spaghetti al Vongole Veraci here 

Tips and Substitutions

• Wine Substitution: If you prefer not to use wine, substitute with vegetable broth for moisture and flavor.
• Freshness is Key: For the best taste, ensure your clams are fresh. The better the quality of ingredients, the better the dish will be.
• Adjusting Heat: If you want to keep it milder, simply omit the red pepper flakes.

Nutritional Information (per serving)

• Calories: Approximately 350
• Protein: 14g
• Carbohydrates: 54g
• Fat: 10g
• Fiber: 3g
• Cholesterol: 30mg

Troubleshooting Tips

• Pasta Sticking Together: Make sure to toss the pasta in the sauce right after draining to prevent sticking. Adding a bit of pasta water can also help.
• Too Salty: If the dish turns out too salty, add a squeeze of fresh lemon juice to balance the flavors.
• Clams Not Opening: If some clams don’t open during cooking, discard them, as this can indicate they are not fresh.