{"id":16935,"date":"2024-12-20T11:59:28","date_gmt":"2024-12-20T10:59:28","guid":{"rendered":"https:\/\/www.laragazzacolmattarello.com\/pasta-with-clams-spaghetti-alle-vongole\/"},"modified":"2026-08-27T01:55:34","modified_gmt":"2026-08-26T23:55:34","slug":"pasta-with-clams-spaghetti-alle-vongole","status":"publish","type":"post","link":"https:\/\/www.laragazzacolmattarello.com\/en\/pasta-with-clams-spaghetti-alle-vongole\/","title":{"rendered":"Pasta with clams (Spaghetti alle vongole)"},"content":{"rendered":"<p><strong>Pasta with clams<\/strong> is a classic Italian recipe, easy and highly appreciated for its taste of the sea. This dish, known in Italy as <em>spaghetti alle vongole<\/em>, is one of the most iconic in Mediterranean cuisine and a tradition on many tables during holiday celebrations.<\/p>\n<p>Light, elegant, and full of <strong>aromas thanks to the garlic, parsley, and clams<\/strong>, this recipe is a true tribute to the simplicity and authenticity of Italian cooking.<\/p>\n<p>Today I will show you how to prepare it step by step, with <strong>practical tips<\/strong> that will guarantee a creamy and perfect pasta for any celebration.<\/p>\n<hr \/>\n<h3><strong>Curiosities and anecdotes about pasta with clams<\/strong><\/h3>\n<p>Pasta with clams has its origins in the <strong>fishing communities of southern Italy<\/strong>, where fresh seafood is a central element of the local gastronomy. In <a href=\"https:\/\/es.wikipedia.org\/wiki\/Gastronom%C3%ADa_de_N%C3%A1poles\"><strong>Naples<\/strong><\/a>, this dish has become a symbol of culinary tradition, being prepared in a <strong>simple yet impeccable<\/strong> way, always respecting the star product: <strong>fresh clams<\/strong>.<\/p>\n<hr \/>\n<h3>Watch the video with all the steps<\/h3>\n<div class=\"videobox\">\n<p>Below you can watch the video with all the steps to prepare the recipe in the easiest way.<br \/>\nIf you haven&#8217;t already, I invite you to subscribe to my <a href=\"https:\/\/www.laragazzacolmattarello.com\/me\/youtubewp\"><strong>YouTube channel<\/strong><\/a> so you don&#8217;t miss any new recipes.<br \/>\n<strong>Don&#8217;t forget to follow me on <a href=\"https:\/\/www.laragazzacolmattarello.com\/me\/igwp\" target=\"_new\" rel=\"noopener\">Instagram<\/a>!<\/strong> There I share more recipes, tricks, and special content for lovers of Italian cuisine.<\/p>\n<div id=\"erdyt-6a8f8d0e32eb0\" data-id=\"ZkIPiM3h_T0\" class=\"erd-youtube-responsive\" style=\"display:block;position:relative;clear:both;width:100%;max-width:100%;margin-left:auto;margin-right:auto;\"><div style=\"padding-bottom:56.25%;\"><div class=\"erd-ytplay\" id=\"erdytp-ZkIPiM3h_T0-6a8f8d0e32eb0\" data-vid=\"ZkIPiM3h_T0\"   data-src=\"https:\/\/www.youtube.com\/embed\/ZkIPiM3h_T0?loop=1&#038;autoplay=1&#038;rel=0\" data-allowfullscreen=\"true\"><img  title=\"Pasta with clams (Spaghetti alle vongole) ~ Main courses Recipes  ~ La ragazza col mattarello\" decoding=\"async\" src=\"https:\/\/i.ytimg.com\/vi\/ZkIPiM3h_T0\/hqdefault.jpg\"  alt=\"Pasta with clams (Spaghetti alle vongole) ~ Main courses Recipes  ~ La ragazza col mattarello\"  \/><\/div><\/div><\/div><script type=\"application\/ld+json\">{\"@context\":\"https:\/\/schema.org\",\"@type\":\"VideoObject\",\"name\":\"Pasta with clams (Spaghetti alle vongole) - Video\",\"description\":\"Watch the video to discover all the details of the recipe.\",\"thumbnailUrl\":\"https:\/\/i.ytimg.com\/vi\/ZkIPiM3h_T0\/hqdefault.jpg\",\"uploadDate\":\"2024-12-20T11:59:28+01:00\",\"embedUrl\":\"https:\/\/www.youtube.com\/embed\/ZkIPiM3h_T0?loop=1&#038;autoplay=1&#038;rel=0\",\"contentUrl\":\"https:\/\/www.youtube.com\/watch?v=ZkIPiM3h_T0\",\"publisher\":{\"@type\":\"Organization\",\"name\":\"La ragazza col mattarello\",\"logo\":{\"@type\":\"ImageObject\",\"url\":\"https:\/\/www.laragazzacolmattarello.com\/wp-content\/uploads\/2019\/10\/la_ragazza_col_mattarello_192x192_PWA.png\",\"width\":192,\"height\":192}}}<\/script>\n<\/div>\n<hr \/>\n<h3><strong>Necessary ingredients<\/strong><\/h3>\n<p><strong>For the pasta with clams:<\/strong><\/p>\n<ul>\n<li>180 g long pasta (spaghetti or linguine)<\/li>\n<li>500 g fresh clams<\/li>\n<li>2 cloves of garlic<\/li>\n<li>Fresh parsley (a few sprigs for flavoring and a handful chopped)<\/li>\n<li>Extra virgin olive oil<\/li>\n<li>Salt (very little)<\/li>\n<li>Dried chili pepper (optional)<\/li>\n<li>Water for cooking the pasta<\/li>\n<\/ul>\n<p><strong>Remember:<\/strong> At the end of the article, you will find the complete recipe card with detailed cooking and preparation times.<\/p>\n<p><img  title=\"Pasta with clams (Spaghetti alle vongole) ~ Main courses Recipes  ~ La ragazza col mattarello\" loading=\"lazy\" decoding=\"async\" class=\"alignnone wp-image-12979 size-full\" src=\"https:\/\/www.laragazzacolmattarello.com\/wp-content\/uploads\/2024\/12\/Pasta-con-almejas-Spaghetti-alle-vongole-1.jpg\"  alt=\"Pasta with clams (Spaghetti alle vongole) ~ Main courses Recipes  ~ La ragazza col mattarello\"  width=\"1920\" height=\"1080\" srcset=\"https:\/\/www.laragazzacolmattarello.com\/wp-content\/uploads\/2024\/12\/Pasta-con-almejas-Spaghetti-alle-vongole-1.jpg 1920w, https:\/\/www.laragazzacolmattarello.com\/wp-content\/uploads\/2024\/12\/Pasta-con-almejas-Spaghetti-alle-vongole-1-768x432.jpg 768w, https:\/\/www.laragazzacolmattarello.com\/wp-content\/uploads\/2024\/12\/Pasta-con-almejas-Spaghetti-alle-vongole-1-480x270.jpg 480w\" sizes=\"auto, (max-width: 1920px) 100vw, 1920px\" \/><\/p>\n<hr \/>\n<h3><strong>Step-by-step preparation of pasta with clams<\/strong><\/h3>\n<h4><strong>Purging the clams<\/strong><\/h4>\n<p>The first thing is to <strong>clean the clams well<\/strong> to ensure they do not contain sand. <strong>Submerge them in cold salted water<\/strong> (20 g of salt per liter) and leave them in the fridge for <strong>at least two hours<\/strong>.<\/p>\n<h4><strong>Flavoring the oil<\/strong><\/h4>\n<p>In a large pan, heat a good amount of <strong>extra virgin olive oil<\/strong>. Add the <strong>peeled and whole garlic cloves<\/strong> along with <strong>a few sprigs of parsley<\/strong>. Cook over <strong>low heat<\/strong> so the oil is infused with the aromas without the garlic burning.<\/p>\n<h4><strong>Cooking the clams<\/strong><\/h4>\n<p>Add the <strong>clams<\/strong> to the pan, along with a <strong>ladle of pasta cooking water<\/strong>, and cover them. Cook over medium heat until they begin to open. <strong>Remove the clams one by one<\/strong> as soon as they open and set them aside on a plate. Those that remain closed must be <strong>discarded<\/strong>.<\/p>\n<h4><strong>Decanting the clam juice<\/strong><\/h4>\n<p>Strain the <strong>liquid released by the clams<\/strong> through a fine-mesh strainer to remove any trace of sand. <strong>Reserve this juice<\/strong>, which will be the base of our sauce.<\/p>\n<h4><strong>Cooking the pasta<\/strong><\/h4>\n<p>Cook the pasta in plenty of <strong>salted water<\/strong>, but remove it <strong>two minutes before<\/strong> it is al dente. The key is to <strong>finish cooking it in the pan<\/strong> along with the clam juice.<\/p>\n<h4><strong>Finishing the pasta<\/strong><\/h4>\n<p>Add the pasta to the pan with the <strong>strained clam liquid<\/strong>. Saut\u00e9 everything together, stirring well and adding a little of the <strong>cooking water<\/strong> if necessary. This technique will allow the starch from the pasta to <strong>bind the sauce<\/strong>, creating a creamy texture. Add the <strong>reserved clams<\/strong> back in along with a good handful of <strong>chopped fresh parsley<\/strong>.<\/p>\n<h4><strong>Serving with the final touch<\/strong><\/h4>\n<p>Finish with a <strong>drizzle of extra virgin olive oil<\/strong> to give the dish shine and refine its flavor. Serve the pasta immediately to enjoy it hot and with all its <strong>aromas intact<\/strong>.<\/p>\n<p><img  title=\"Pasta with clams (Spaghetti alle vongole) ~ Main courses Recipes  ~ La ragazza col mattarello\" loading=\"lazy\" decoding=\"async\" class=\"alignnone wp-image-12982 size-full\" src=\"https:\/\/www.laragazzacolmattarello.com\/wp-content\/uploads\/2024\/12\/Pasta-con-almejas-Spaghetti-alle-vongole-2.jpg\"  alt=\"Pasta with clams (Spaghetti alle vongole) ~ Main courses Recipes  ~ La ragazza col mattarello\"  width=\"1920\" height=\"1080\" srcset=\"https:\/\/www.laragazzacolmattarello.com\/wp-content\/uploads\/2024\/12\/Pasta-con-almejas-Spaghetti-alle-vongole-2.jpg 1920w, https:\/\/www.laragazzacolmattarello.com\/wp-content\/uploads\/2024\/12\/Pasta-con-almejas-Spaghetti-alle-vongole-2-768x432.jpg 768w, https:\/\/www.laragazzacolmattarello.com\/wp-content\/uploads\/2024\/12\/Pasta-con-almejas-Spaghetti-alle-vongole-2-480x270.jpg 480w\" sizes=\"auto, (max-width: 1920px) 100vw, 1920px\" \/><\/p>\n<hr \/>\n<h3><strong>Tricks for a perfect pasta with clams<\/strong><\/h3>\n<ul>\n<li><strong>Purging the clams correctly<\/strong>: Leaving the clams in salted water removes any trace of sand and ensures a clean and pleasant texture.<\/li>\n<li><strong>Removing the clams as they open<\/strong>: It is important to take them out of the pan as they open to prevent them from overcooking and becoming rubbery.<\/li>\n<li><strong>Decanting the liquid<\/strong>: The clam juice is fundamental for the flavor of the dish, but it must always be strained to remove any impurities.<\/li>\n<li><strong>Cooking the pasta in the clam juice<\/strong>: Finishing the cooking in the broth helps to bind the sauce and allows the pasta to absorb all the flavors.<\/li>\n<li><strong>A final touch of olive oil<\/strong>: It adds shine and enhances the flavor of the recipe.<\/li>\n<\/ul>\n<hr \/>\n<h3><strong>Frequently asked questions about pasta with clams<\/strong><\/h3>\n<h4>What type of clams are used for pasta with clams?<\/h4>\n<p>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.<\/p>\n<h4>Which pasta is best for pasta with clams?<\/h4>\n<p>Long pasta is the most suitable: spaghetti or linguine allow the sauce to adhere better and concentrate all the flavor of the sea.<\/p>\n<h4>Can you make pasta with clams without wine?<\/h4>\n<p>Yes. White wine is traditional, but it can be omitted and replaced with a little more pasta cooking water without losing flavor.<\/p>\n<h4>How to avoid the pasta with clams becoming gritty?<\/h4>\n<p>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.<\/p>\n<h4>Is pasta with clams a traditional Italian dish?<\/h4>\n<p>Yes, it is a classic dish of Italian cuisine, especially from the south of the country, known as <em>spaghetti alle vongole<\/em>.<\/p>\n<p><script type=\"application\/ld+json\">\n{\n  \"@context\": \"https:\/\/schema.org\",\n  \"@type\": \"FAQPage\",\n  \"mainEntity\": [\n    {\n      \"@type\": \"Question\",\n      \"name\": \"What type of clams are used for pasta with clams?\",\n      \"acceptedAnswer\": {\n        \"@type\": \"Answer\",\n        \"text\": \"For this recipe, small or medium fresh clams are used. 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White wine is traditional, but it can be omitted and replaced with pasta cooking water without affecting the final result.\"\n      }\n    },\n    {\n      \"@type\": \"Question\",\n      \"name\": \"How to avoid the pasta with clams becoming gritty?\",\n      \"acceptedAnswer\": {\n        \"@type\": \"Answer\",\n        \"text\": \"It is essential to purge the clams well in cold salted water and always strain the liquid they release during cooking.\"\n      }\n    },\n    {\n      \"@type\": \"Question\",\n      \"name\": \"Is pasta with clams a traditional Italian dish?\",\n      \"acceptedAnswer\": {\n        \"@type\": \"Answer\",\n        \"text\": \"Yes, it is a classic dish of Italian cuisine, especially from the south, known as spaghetti alle vongole.\"\n      }\n    }\n  ]\n}\n<\/script><\/p>\n<hr \/>\n<h3>Seafood or fish recipes you will love<\/h3>\n<p><strong><a href=\"https:\/\/www.laragazzacolmattarello.com\/es\/espaguetis-a-la-marinera-spaghetti-alla-marinara-o-allo-scoglio-un-festival-para-amantes-del-pescado\/\" target=\"_new\" rel=\"noopener\">Seafood spaghetti (Spaghetti alla marinara or allo scoglio)<\/a><\/strong><br \/>\nA festival for fish lovers. This easy and flavorful recipe combines fresh seafood with an aromatic tomato base, perfect for any special occasion. I assure you the effort is worth it!<\/p>\n<p><strong><a href=\"https:\/\/www.laragazzacolmattarello.com\/en\/pasta-con-salmon-penne-al-salmone-2\/\" target=\"_new\" rel=\"noopener\">Pasta with salmon (penne al salmone)<\/a><\/strong><br \/>\nA quick, elegant, and delicious recipe, ideal for days when you are looking for something special but simple. The touch of cognac elevates the flavor of the salmon and adds an irresistible complexity.<\/p>\n<p><strong><a href=\"https:\/\/www.laragazzacolmattarello.com\/es\/spaghetti-alla-puttanesca-con-anchoas\/\" target=\"_new\" rel=\"noopener\">Spaghetti alla puttanesca with anchovies<\/a><\/strong><br \/>\nA classic Italian dish full of character and flavor. The combination of tomato, anchovies, capers, and olives creates a vibrant and easy-to-prepare recipe, perfect for surprising your guests.<\/p>\n<hr \/>\n<h3><strong>Enjoy this pasta with clams!<\/strong><\/h3>\n<h4>A tribute to the simplicity and elegance of Italian cuisine.<\/h4>\n<p>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.<br \/>\nThis 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.<\/p>\n<h4>Ideal for celebrations and family gatherings<\/h4>\n<p>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.<\/p>\n<p>If you liked this recipe, <strong>follow me on <a href=\"https:\/\/www.laragazzacolmattarello.com\/me\/youtubewp\" target=\"_new\" rel=\"noopener\">YouTube<\/a> and <a href=\"https:\/\/www.laragazzacolmattarello.com\/me\/igwp\" target=\"_new\" rel=\"noopener\">Instagram<\/a><\/strong> so you don&#8217;t miss any news. <strong>Leave a comment<\/strong> telling me how it turned out and <strong>share your photos<\/strong> on social media. I would love to see your creations!<\/p>\n<p><span style=\"color: #c91f1f;\"><strong>Enjoy your meal!<\/strong><\/span><\/p>\n<p style=\"text-align: justify;\"><hr><div class=\"videobox\"><div class=\"row\">\n        <div class=\"col-xs-12 centertext vspaced\">\n            <h3>The latest video recipes from my channel!<\/h3>\n\n<div id=\"sb_youtube_sbyUCkrxY67wU2ZtStSZsNLPZnw3\"\n\trole=\"region\"\n\taria-label=\"YouTube videos\"\n\t class=\"sb_youtube sby_layout_gallery sby_col_3 sby_mob_col_1 sby_palette_custom  sby_width_resp\"\tdata-feedid=\"sby_UCkrxY67wU2ZtStSZsNLPZnw#3\"\n\tdata-shortcode-atts=\"{&quot;feed&quot;:&quot;2&quot;}\" \n\tdata-cols=\"3\" \n\tdata-colsmobile=\"1\" \n\tdata-num=\"3\" \n\tdata-nummobile=\"3\" \n\tdata-channel-subscribers=\"3.4K subscribers\"\tdata-subscribe-btn=\"1\" \n\tdata-subscribe-btn-text=\"Youtube\" \n\tdata_channel_header_colors 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6.322-42.003 24.947-48.284 48.597-11.412 42.867-11.412 132.305-11.412 132.305s0 89.438 11.412 132.305c6.281 23.65 24.787 41.5 48.284 47.821C117.22 448 288 448 288 448s170.78 0 213.371-11.486c23.497-6.321 42.003-24.171 48.284-47.821 11.412-42.867 11.412-132.305 11.412-132.305s0-89.438-11.412-132.305zm-317.51 213.508V175.185l142.739 81.205-142.739 81.201z\" class=\"\"><\/path><\/svg>                    <\/div>\n                                <span class=\"sby_loader sby_hidden\" style=\"background-color: rgb(255, 255, 255);\"><\/span>\n            <\/a>\n\n                    <\/div>\n    <\/div>\n<\/div><div class=\"sby_item  sby_new sby_transition\" role=\"listitem\" id=\"sby_VVVrcnhZNjd3VTJadFN0U1pzTkxQWm53LnYwMTlkUXVWOFR3\" data-date=\"1786735852\" data-video-id=\"v019dQuV8Tw\">\n    <div class=\"sby_inner_item\">\n        <div class=\"sby_video_thumbnail_wrap sby_item_video_thumbnail_wrap\">\n            <a class=\"sby_video_thumbnail sby_item_video_thumbnail\" 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class=\"centertext\"><h3>The card<\/h3><\/div><\/p>\n<p><!-- vrtl-translatium:recipe:start --><\/p>\n<div class=\"vrtl-recipe\" data-recipe-id=\"12975\">\n<h2 class=\"vrtl-recipe__title\">Pasta with clams (Spaghetti alle vongole)<\/h2>\n<figure class=\"vrtl-recipe__figure\"><img  title=\"Pasta with clams (Spaghetti alle vongole) ~ Main courses Recipes  ~ La ragazza col mattarello\" decoding=\"async\" src=\"https:\/\/www.laragazzacolmattarello.com\/wp-content\/uploads\/2024\/12\/Pasta-con-almejas-Spaghetti-alle-vongole.jpg\"  alt=\"Pasta with clams (Spaghetti alle vongole) ~ Main courses Recipes  ~ La ragazza col mattarello\"  \/><\/figure>\n<div class=\"vrtl-recipe__summary\">\n<p>One of the most iconic dishes in Italian cuisine and a tradition on many tables during Christmas celebrations.<\/p>\n<\/div>\n<ul class=\"vrtl-recipe__meta\">\n<li class=\"vrtl-recipe__meta-item\"><span class=\"vrtl-recipe__meta-label\">Dish<\/span><br \/><span class=\"vrtl-recipe__meta-value\">First course<\/span><\/li>\n<li class=\"vrtl-recipe__meta-item\"><span class=\"vrtl-recipe__meta-label\">Cuisine<\/span><br \/><span class=\"vrtl-recipe__meta-value\">Italian<\/span><\/li>\n<li class=\"vrtl-recipe__meta-item\"><span class=\"vrtl-recipe__meta-label\">Preparation time<\/span><br \/><span class=\"vrtl-recipe__meta-value\">10 minutes<\/span><\/li>\n<li class=\"vrtl-recipe__meta-item\"><span class=\"vrtl-recipe__meta-label\">Cooking time<\/span><br \/><span class=\"vrtl-recipe__meta-value\">20 minutes<\/span><\/li>\n<li class=\"vrtl-recipe__meta-item\"><span class=\"vrtl-recipe__meta-label\">Total time<\/span><br \/><span class=\"vrtl-recipe__meta-value\">30 minutes<\/span><\/li>\n<li class=\"vrtl-recipe__meta-item\"><span class=\"vrtl-recipe__meta-label\">Servings<\/span><br \/><span class=\"vrtl-recipe__meta-value\">2 <\/span><\/li>\n<li class=\"vrtl-recipe__meta-item\"><span class=\"vrtl-recipe__meta-label\">Calories<\/span><br \/><span class=\"vrtl-recipe__meta-value\">420 kcal<\/span><\/li>\n<li class=\"vrtl-recipe__meta-item\"><span class=\"vrtl-recipe__meta-label\">Author<\/span><br \/><span class=\"vrtl-recipe__meta-value\">Mia Mattarello<\/span><\/li>\n<li class=\"vrtl-recipe__meta-item\"><span class=\"vrtl-recipe__meta-label\">Tags<\/span><br \/><span class=\"vrtl-recipe__meta-value\">clams, pasta<\/span><\/li>\n<\/ul>\n<section class=\"vrtl-recipe__section vrtl-recipe__section--ingredients\">\n<h3 class=\"vrtl-recipe__heading\">Ingredients<\/h3>\n<ul class=\"vrtl-recipe__ingredients\">\n<li class=\"vrtl-recipe__ingredient\"><span class=\"vrtl-recipe__amount\">180<\/span> <span class=\"vrtl-recipe__unit\">g<\/span> <span class=\"vrtl-recipe__ingredient-name\">spaghetti<\/span><\/li>\n<li class=\"vrtl-recipe__ingredient\"><span class=\"vrtl-recipe__amount\">700<\/span> <span class=\"vrtl-recipe__unit\">g<\/span> <span class=\"vrtl-recipe__ingredient-name\">Fresh clams<\/span><\/li>\n<li class=\"vrtl-recipe__ingredient\"><span class=\"vrtl-recipe__amount\">1<\/span> <span class=\"vrtl-recipe__ingredient-name\">Cayenne pepper<\/span> <span class=\"vrtl-recipe__ingredient-note\">(Optional)<\/span><\/li>\n<li class=\"vrtl-recipe__ingredient\"><span class=\"vrtl-recipe__amount\">1\u00bd<\/span> <span class=\"vrtl-recipe__ingredient-name\">Garlic clove<\/span><\/li>\n<li class=\"vrtl-recipe__ingredient\"><span class=\"vrtl-recipe__ingredient-name\">Parsley<\/span><\/li>\n<li class=\"vrtl-recipe__ingredient\"><span class=\"vrtl-recipe__ingredient-name\">Extra virgin olive oil<\/span><\/li>\n<li class=\"vrtl-recipe__ingredient\"><span class=\"vrtl-recipe__ingredient-name\">Salt<\/span><\/li>\n<\/ul>\n<\/section>\n<section class=\"vrtl-recipe__section vrtl-recipe__section--steps\">\n<h3 class=\"vrtl-recipe__heading\">Instructions<\/h3>\n<ol class=\"vrtl-recipe__steps\">\n<li class=\"vrtl-recipe__step\">Wash the clams and discard any that are broken or open and do not close when squeezed.<\/li>\n<li class=\"vrtl-recipe__step\">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).<\/li>\n<li class=\"vrtl-recipe__step\">Start boiling the water for the pasta, as the rest is prepared very quickly.<\/li>\n<li class=\"vrtl-recipe__step\">Place the clams in a small pot or covered pan.<\/li>\n<li class=\"vrtl-recipe__step\">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.<\/li>\n<li class=\"vrtl-recipe__step\">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.<\/li>\n<li class=\"vrtl-recipe__step\">Saut\u00e9 the minced garlic.<\/li>\n<li class=\"vrtl-recipe__step\">When the garlic is lightly golden, add the clam broth and, if you like, the chili pepper.<\/li>\n<li class=\"vrtl-recipe__step\">Salt the pasta water to taste and, once it starts boiling again, add the pasta.<\/li>\n<li class=\"vrtl-recipe__step\">Add the clams to the pan with their broth, the garlic, and the chili pepper, along with a ladle of the pasta cooking water.<\/li>\n<li class=\"vrtl-recipe__step\">Saut\u00e9 them for about 20 seconds.<\/li>\n<li class=\"vrtl-recipe__step\">Sprinkle the clams with chopped parsley and remove from heat if the pasta is not yet ready.<\/li>\n<li class=\"vrtl-recipe__step\">Add the pasta and a ladle and a half of its cooking water to the pan with the clams.<\/li>\n<li class=\"vrtl-recipe__step\">Saut\u00e9 the pasta for half a minute.<\/li>\n<li class=\"vrtl-recipe__step\">Sprinkle the pasta with a little more chopped parsley.<\/li>\n<\/ol>\n<\/section>\n<section class=\"vrtl-recipe__section vrtl-recipe__section--video\">\n<h3 class=\"vrtl-recipe__heading\">Video<\/h3>\n<div class=\"vrtl-recipe__video\"><iframe loading=\"lazy\" width=\"560\" height=\"315\" src=\"https:\/\/www.youtube.com\/embed\/ZkIPiM3h_T0?si=qz9GAEpZZ9IoyOVy\" title=\"YouTube video player\" frameborder=\"0\" allow=\"accelerometer; autoplay; clipboard-write; encrypted-media; gyroscope; picture-in-picture; web-share\" referrerpolicy=\"strict-origin-when-cross-origin\" allowfullscreen><\/iframe><\/div>\n<\/section>\n<\/div>\n<p><!-- vrtl-translatium:recipe:end --><\/p>\n<p>&nbsp;<\/p>\n","protected":false},"excerpt":{"rendered":"<p>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 Below you can watch the video with all the steps to prepare the recipe in the easiest way. If you haven&#8217;t already, I invite you to subscribe to my YouTube channel so you don&#8217;t miss any new recipes. Don&#8217;t forget to follow me on Instagram! There I share more recipes, tricks, and special content for lovers of Italian cuisine. 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. Saut\u00e9 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. Seafood or fish recipes you will love Seafood spaghetti (Spaghetti alla marinara or allo scoglio) A festival for fish lovers. This easy and flavorful recipe combines fresh seafood with an aromatic tomato base, perfect for any special occasion. I assure you the effort is worth it! Pasta with salmon (penne al salmone) A quick, elegant, and delicious recipe, ideal for days when you are looking for something special but simple. The touch of cognac elevates the flavor of the salmon and adds an irresistible complexity. Spaghetti alla puttanesca with anchovies A classic Italian dish full of character and flavor. The combination of tomato, anchovies, capers, and olives creates a vibrant and easy-to-prepare recipe, perfect for surprising your guests. 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. If you liked this recipe, follow me on YouTube and Instagram so you don&#8217;t miss any news. Leave a comment telling me how it turned out and share your photos on social media. I would love to see your creations! Enjoy your meal! Pasta with clams (Spaghetti alle vongole) One of the most iconic dishes in Italian cuisine and a tradition on many tables during Christmas celebrations. DishFirst course CuisineItalian Preparation time10 minutes Cooking time20 minutes Total time30 minutes Servings2 Calories420 kcal AuthorMia Mattarello Tagsclams, pasta Ingredients 180 g spaghetti 700 g Fresh clams 1 Cayenne pepper (Optional) 1\u00bd 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. Saut\u00e9 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. Saut\u00e9 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. Saut\u00e9 the pasta for half a minute. Sprinkle the pasta with a little more chopped parsley. Video &nbsp;<\/p>\n","protected":false},"author":1,"featured_media":12987,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"wprm-recipe-roundup-name":"","wprm-recipe-roundup-description":"","footnotes":""},"categories":[390,389],"tags":[3232,1379,35,1266],"class_list":["post-16935","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-main-courses","category-recipes","tag-clams-2","tag-formatge-parmesa","tag-pasta-es","tag-spaghetti-en"],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v28.3 - https:\/\/yoast.com\/product\/yoast-seo-wordpress\/ -->\n<title>Pasta with clams (Spaghetti alle vongole) ~ La ragazza col mattarello<\/title>\n<meta name=\"description\" content=\"Prepare authentic Italian-style pasta with clams: easy, quick, and full of flavor. 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