Spaghetti Alle Vongole

Prep Time
Cook Time
Ready In

"Spaghetti Vongole is a light Italian pasta dish that should be kept as simple as possible. The fresh clams call out for a spritz of lemon, which cuts through the buttery richness of the sauce, keeping the whole thing fresh tasting and delicious. It tastes great with Italian bread and a nice salad."

Original recipe yields 4 servings


  • Serving Size: 1 (284.8 g)
  • Calories 596.7
  • Total Fat - 18.7 g
  • Saturated Fat - 6.7 g
  • Cholesterol - 56.5 mg
  • Sodium - 1053.5 mg
  • Total Carbohydrate - 73.3 g
  • Dietary Fiber - 1.2 g
  • Sugars - 2.4 g
  • Protein - 34.6 g
  • Calcium - 93.1 mg
  • Iron - 6 mg
  • Vitamin C - 18.8 mg
  • Thiamin - 0.5 mg

Step 1

Rinse the clams in cold running water, and scrub if necessary.

Step 2

Put clams in a large bowl and cover with cold water. Salt generously and leave for a couple of hours, then drain and rinse well to remove any grit or sand.

Step 3

Put the spaghetti into a large pan of salted boiling water and cook for a couple of minutes under the recommended time, until nearly done.

Step 4

Meanwhile, put half the butter and all the olive oil in a large pan over a medium heat and soften the garlic and chilli.

Step 5

Add the drained clams, and turn up the heat.

Step 6

Pour in the wine, cover and leave for a couple of minutes until most of them have opened. Discard any that are still closed. Add the others to the sauce, picking a few out of their shells for variety.

Step 7

Drain the spaghetti and add to the pan along with the remaining butter. Toss well and leave for a minute, then stir through the chopped parsley, lemon zest and juice, season to taste and serve.

Tips & Variations

No special items needed.



Perfect recipe, wouldn't change a thing,

review by:
(5 Sep 2014)