Pasta with clams is a classic Italian recipe, easy and highly appreciated for its taste of the sea. This dish, known in Italy as spaghetti alle vongole, is one of the most iconic in Mediterranean cuisine and a tradition on many tables during holiday celebrations.
Light, elegant, and full of aromas thanks to the garlic, parsley, and clams, this recipe is a true tribute to the simplicity and authenticity of Italian cooking.
Today I will show you how to prepare it step by step, with practical tips that will guarantee a creamy and perfect pasta for any celebration.
Curiosities and anecdotes about pasta with clams
Pasta with clams has its origins in the fishing communities of southern Italy, where fresh seafood is a central element of the local gastronomy. In Naples, this dish has become a symbol of culinary tradition, being prepared in a simple yet impeccable way, always respecting the star product: fresh clams.
Watch the video with all the steps
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Necessary ingredients
For the pasta with clams:
- 180 g long pasta (spaghetti or linguine)
- 500 g fresh clams
- 2 cloves of garlic
- Fresh parsley (a few sprigs for flavoring and a handful chopped)
- Extra virgin olive oil
- Salt (very little)
- Dried chili pepper (optional)
- Water for cooking the pasta
Remember: At the end of the article, you will find the complete recipe card with detailed cooking and preparation times.
Step-by-step preparation of pasta with clams
Purging the clams
The first thing is to clean the clams well to ensure they do not contain sand. Submerge them in cold salted water (20 g of salt per liter) and leave them in the fridge for at least two hours.
Flavoring the oil
In a large pan, heat a good amount of extra virgin olive oil. Add the peeled and whole garlic cloves along with a few sprigs of parsley. Cook over low heat so the oil is infused with the aromas without the garlic burning.
Cooking the clams
Add the clams to the pan, along with a ladle of pasta cooking water, and cover them. Cook over medium heat until they begin to open. Remove the clams one by one as soon as they open and set them aside on a plate. Those that remain closed must be discarded.
Decanting the clam juice
Strain the liquid released by the clams through a fine-mesh strainer to remove any trace of sand. Reserve this juice, which will be the base of our sauce.
Cooking the pasta
Cook the pasta in plenty of salted water, but remove it two minutes before it is al dente. The key is to finish cooking it in the pan along with the clam juice.
Finishing the pasta
Add the pasta to the pan with the strained clam liquid. Sauté everything together, stirring well and adding a little of the cooking water if necessary. This technique will allow the starch from the pasta to bind the sauce, creating a creamy texture. Add the reserved clams back in along with a good handful of chopped fresh parsley.
Serving with the final touch
Finish with a drizzle of extra virgin olive oil to give the dish shine and refine its flavor. Serve the pasta immediately to enjoy it hot and with all its aromas intact.
Tricks for a perfect pasta with clams
- Purging the clams correctly: Leaving the clams in salted water removes any trace of sand and ensures a clean and pleasant texture.
- Removing the clams as they open: It is important to take them out of the pan as they open to prevent them from overcooking and becoming rubbery.
- Decanting the liquid: The clam juice is fundamental for the flavor of the dish, but it must always be strained to remove any impurities.
- Cooking the pasta in the clam juice: Finishing the cooking in the broth helps to bind the sauce and allows the pasta to absorb all the flavors.
- A final touch of olive oil: It adds shine and enhances the flavor of the recipe.
Frequently asked questions about pasta with clams
What type of clams are used for pasta with clams?
For this recipe, small or medium fresh clams are used. The most important thing is that they are alive and well-purged to avoid any traces of sand.
Which pasta is best for pasta with clams?
Long pasta is the most suitable: spaghetti or linguine allow the sauce to adhere better and concentrate all the flavor of the sea.
Can you make pasta with clams without wine?
Yes. White wine is traditional, but it can be omitted and replaced with a little more pasta cooking water without losing flavor.
How to avoid the pasta with clams becoming gritty?
It is essential to purge the clams well in cold salted water for at least two hours and always strain the liquid they release when cooked.
Is pasta with clams a traditional Italian dish?
Yes, it is a classic dish of Italian cuisine, especially from the south of the country, known as spaghetti alle vongole.
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Enjoy this pasta with clams!
A tribute to the simplicity and elegance of Italian cuisine.
With few fresh ingredients and simple preparation, it is the perfect example of how tradition and flavor can shine in a single dish. Each bite will transport you to the Mediterranean coast, where the sea and gastronomy meet in perfect harmony.
This dish not only stands out for its unmistakable flavor but also for its versatility: it can be served as a light starter in a holiday menu or as a main course on a special occasion. The key is to respect the cooking times and ensure that the clams maintain all their freshness.
Ideal for celebrations and family gatherings
Pasta with clams, besides being delicious, has a festive air that makes it a star on celebration tables. Its combination of aromas and the delicate presentation with fresh parsley make it a perfect option to surprise your guests without complications.
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The card
Pasta with clams (Spaghetti alle vongole)
One of the most iconic dishes in Italian cuisine and a tradition on many tables during Christmas celebrations.
Ingredients
- 180 g spaghetti
- 700 g Fresh clams
- 1 Cayenne pepper (Optional)
- 1½ Garlic clove
- Parsley
- Extra virgin olive oil
- Salt
Instructions
- Wash the clams and discard any that are broken or open and do not close when squeezed.
- Soak the clams in salted water for about 2 and a half hours so they release any sand inside (if they are very dirty, change the water at least twice during the 2 and a half hours).
- Start boiling the water for the pasta, as the rest is prepared very quickly.
- Place the clams in a small pot or covered pan.
- When half of them start to open, remove the open ones from the pan, and do the same for the rest as they open, so that none of them overcook. Warning: If any resist and do not open, discard them. Do not overcook them; overcooked clams are the worst.
- Set the clams aside and strain the juice left in the pan through a very fine sieve and a sheet of paper towel or cheesecloth, in case any sand remains.
- Sauté the minced garlic.
- When the garlic is lightly golden, add the clam broth and, if you like, the chili pepper.
- Salt the pasta water to taste and, once it starts boiling again, add the pasta.
- Add the clams to the pan with their broth, the garlic, and the chili pepper, along with a ladle of the pasta cooking water.
- Sauté them for about 20 seconds.
- Sprinkle the clams with chopped parsley and remove from heat if the pasta is not yet ready.
- Add the pasta and a ladle and a half of its cooking water to the pan with the clams.
- Sauté the pasta for half a minute.
- Sprinkle the pasta with a little more chopped parsley.
Video
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