Spaghetti vongole is a classic Italian pasta dish featuring tender clams cooked in garlic-infused olive oil and white wine, served over perfectly al dente spaghetti. It's a flavourful taste of the sea that's both elegant and easy to make, promising a deliciously satisfying meal that captures the essence of coastal Italy.
Begin by soaking the cleaned clams in cold water for about 20 minutes to purge any sand or grit.
500 g clams
While the clams soak, slice the garlic thinly and chop the fresh parsley. Set aside.
Bring a large pot of salted water to a boil for cooking the spaghetti.
Cooking:
In a large skillet or saucepan, heat the olive oil over medium heat.
1/4 cup extra virgin olive oil
Add the sliced garlic to the pan and sauté until golden and fragrant, being careful not to let it burn.
4 cloves garlic
If using chili flakes for a bit of heat, sprinkle them into the pan now and sauté briefly.
1/4 tsp chili flakes
Add the chopped tomatoes for 30 seconds stirring gently.
12 medium plum tomatoes
Increase the heat slightly and carefully add the cleaned clams to the pan.
500 g clams
Pour in the white wine and cover the pan. Allow the clams to steam for 5-7 minutes or until they have opened.
1/2 cup dry white wine
While the clams steam, cook the spaghetti in the boiling water according to the package instructions until al dente.
400 g spaghetti
Once the clams have opened, remove any that remain closed and discard them.
Drain the cooked spaghetti and add it directly to the pan with the clams, tossing gently to combine.
Season the pasta with salt and freshly ground black pepper to taste.
salt, ground black pepper
Sprinkle the chopped parsley over the spaghetti vongole and give it one final toss.
1/2 bunch parsley
Serving:
Divide the spaghetti vongole among serving plates, making sure to distribute the clams evenly. Serve immediately, accompanied by a glass of chilled white wine and perhaps some crusty bread to mop up the savoury juices.