Spaghetti with Clams
A classic Italian dish featuring spaghetti and vongole veraci clams.
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- •400 g Spaghetti
- •1 kg Vongole veraci clamsRinsed, discard broken or open clams
- •2 Garlic clovesCrushed and peeled
- •ParsleyChopped coarsely
- •Olive oilFor sautéing
- •1/2 glass Vermentino wine28 proof
- •Chili pepper(optional)Optional, for heat
- 1
Rinse the clams and discard any broken or open ones.
1 min
- 2
Chop parsley coarsely and crush garlic cloves.
2 min
- 3
Heat olive oil in a pan, add garlic and parsley, then add clams.
3 min
- 4
Add half a glass of vermentino wine, cover the pan, and cook on medium-high heat for 1 minute until clams open.
1 min
- 5
Filter the clam broth to remove sand and shell bits.
2 min
- 6
Separate clams from their shells and keep them in some broth to prevent drying.
3 min
- 7
Cook spaghetti in boiling salted water until 3/4 done.
10 min
- 8
In a pan, sauté garlic, chili pepper, and parsley in hot oil.
2 min
- 9
Add partially cooked spaghetti, two ladles of pasta water, and clam broth to the pan. Finish cooking spaghetti in the broth.
5 min
- 10
Add clams to the spaghetti, mix well, and serve.
2 min
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Takes about 2 minutes — no account needed
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Pizza
Any style of pizza