Spaghetti with Clams Recipe
This Spaghetti with Clams recipe brings together tender, fresh clams with perfectly cooked spaghetti in a light, aromatic sauce of garlic, chili, white wine, and olive oil. Featured on Bonacini’s Italy, this dish showcases traditional Italian flavors with a simple preparation method that home cooks can easily follow. Perfect for weeknight dinners, casual gatherings, or special occasions, this recipe allows you to bring the essence of Italian coastal cuisine directly into your kitchen.
The Inspiration
Spaghetti alle Vongole is a beloved dish from the coastal regions of Italy, particularly Campania and Veneto, where fresh seafood is abundant. The recipe celebrates the simplicity of Italian cooking, allowing the natural flavors of clams, garlic, olive oil, and fresh herbs to shine.
This dish represents the heart of Italian home cooking, where seafood is abundant and the flavors of the sea are allowed to shine. The clams provide a naturally briny sweetness that pairs beautifully with the heat of red chili, the aromatic fragrance of garlic, and the richness of olive oil. Cooking the clams in white wine not only adds flavor but also keeps them tender and juicy.
On Bonacini’s Italy, viewers learn traditional techniques that honor Italian culinary heritage, including soaking the clams in salted water to remove sand, cooking pasta to perfect al dente, and layering flavors with white wine, butter, and fresh herbs. Fans will love how this recipe transforms simple ingredients into a light, elegant, and satisfying seafood dinner.
Ingredients
- 2 pounds (907 g) clams
- Salt
- ½ pound (227 grams) spaghetti
- 3 tablespoons (45 ml) olive oil, divided
- 2 garlic cloves, thinly sliced
- 1 red chili, thinly sliced
- ½ cup (120 ml) white wine
- 3 Roma tomatoes, seeded and diced
- 3 tablespoons (45 ml) chopped flat leaf parsley
- 2 tablespoons (30 ml) unsalted butter
- ¼ teaspoon (1 ml) fresh ground pepper
Method
- Rinse the clams, then let them soak in heavily salted water for 20 minutes.
- Drain the clams and rinse them again. Discard any dead clams or those that don’t close when tapped.
- In a pot of heavily salted water, cook spaghetti until al dente.
- Meanwhile, heat 2 tablespoons (30 ml) of olive oil in a large panover medium-high heat. Add garlic and chili and fry until fragrant, 1-2 minutes.
- Add clams and white wine. Cover and let cook 5 minutes, or until all clams have opened. Add diced tomatoes to pan and stir.
- Strain spaghetti, reserving ¼ cup (60 ml) pasta water. Add spaghetti and pasta water to the pan. Add remaining olive oil, butter, and pepper. Toss spaghetti in the sauce and cook a few minutes until sauce thickens.
- Transfer the pasta into individual serving bowls. Sprinkle with parsley just before serving.
- Buon appetito!
Serving Suggestions
Spaghetti alle Vongole is best served fresh and hot, straight from the skillet. Pair it with a crisp white wine, such as Vermentino or Pinot Grigio, to complement the briny sweetness of the clams. A simple side of garlic bread or a light mixed green salad works well for a complete Italian meal. This dish also makes a stunning centerpiece for casual dinner parties or weekend gatherings, offering both elegance and comfort in every bite.
Final Thoughts
This Spaghetti with Clams recipe is a celebration of Italian coastal cuisine, combining fresh seafood with aromatic garlic, chili, and herbs. Bonacini’s Italy demonstrates that even the simplest ingredients can produce a dish with incredible flavor when prepared with care.
Whether you’re preparing a romantic dinner for two or entertaining friends, this Spaghetti alle Vongole recipe delivers the perfect balance of richness, freshness, and traditional Italian taste. The natural brininess of the clams paired with a silky, lightly seasoned sauce makes it a timeless classic that is sure to impress.