At the restaurant in Salerno, this was the plate everyone ordered and papà pretended to be tired of.
Most of the prep is just soaking the clams. After that it takes about as long as the pasta.
con amore, Lia 💚
Recipes · Seafood
Spaghetti alle Vongole
The dish papà was known for. The clams make their own sauce if you let them.
AI-generated photo.
- 40 minPrep
- 15 minCook
- 4Servings
Ingredients
- 1 kg (2 lb)Small fresh clamsLittlenecks or Manila
- 400 g (14 oz)Spaghetti
- 60 ml (¼ cup)Extra-virgin olive oil
- 3 clovesGarlic, thinly sliced
- ¼ tspChili flakes
- 120 ml (½ cup)Dry white wine
- A handfulParsley, chopped
- Salt, for the pasta water and soaking
Method
Clean the clams 30 min
Soak the clams in cold salted water for about 30 minutes so they release their sand. Lift them out instead of pouring them, so the sand stays behind. Throw away any with cracked shells, or any open ones that don't close when tapped.
Start the pasta
Boil the spaghetti in salted water until 3 minutes short of al dente. Save 2 cups of the water.
Steam the clams 5 min
Cook the oil, garlic and chili gently in a large, deep skillet until the garlic just turns pale gold. Add the clams and wine, cover, and turn up the heat. Cook until they open.
Finish together 3 min
Throw away any clams that stay closed. Add the pasta and half the parsley and toss over medium-high heat, adding pasta water as needed, until the pasta is al dente and coated in a light sauce. Top with the remaining parsley.
Where it goes wrong
Sand and salt.
- Skip the soak and you'll get grit in every bite. If the clam juice looks sandy, strain it through a fine sieve before it goes back in.
- Clam juice is salty, so taste before adding any more salt.
Buy clams from a fishmonger you trust, keep them cold, and cook them the same day.
Keep cooking
Lia and her family are AI-generated characters. These recipes follow traditional methods and are still being kitchen-tested. If something doesn't work, please tell us at hello@liavellari.com.