In this iconic Neapolitan dish, briny clams, white wine, garlic and peperoncino create a light yet intensely flavorful sauce for spaghetti. Use the freshest clams you can find and a high-quality dry pasta, then pair the dish with a glass of Italian white wine.
Ingredients for 2 people
- 2 pounds littleneck clams (may substitute manila clams or cockles)
- 3 tablespoons extra virgin olive oil
- 3 cloves garlic, thinly sliced
- ½ teaspoon fresh oregano
- ½ teaspoon peperoncino
- ¼ cup white wine
- 8 ounces dried spaghetti
- ¼ bunch fresh flat-leaf parsley, washed and chopped
- Kosher salt and freshly ground black pepper, to taste
How to make Spaghetti alle Vongole (Spaghetti with Clams)
- Place the clams in a bowl of cold water to soak and set them aside.
- In a large sauté pan, heat the 3 tablespoons of extra virgin olive oil over medium heat until shimmering. Add the garlic and oregano and cook until the garlic is golden and fragrant, about 3 minutes. Add the crushed red pepper and salt and pepper to taste and cook for 30 more seconds. Add the white wine and bring the sauce to a boil.
- Meanwhile, carefully remove the clams from the bowl and discard the water. Transfer the clams to the sauté pan. Cover the pan and steam the clams until they open, 6 to 10 minutes depending on their size. Remove the clams to a serving bowl as they open and discard any that don't open after 10 minutes.
- Bring a large pot of water to a boil over high heat and season it until it is as salty as the sea. Add the spaghetti and cook until al dente, about 8 minutes.
- When the spaghetti is al dente, transfer it directly to the pan with the clam sauce, stirring to coat. Add a ladleful of pasta cooking water to the pan, about 2 tablespoons at a time, until the sauce reaches your desired consistency. Return the clams to the pan to warm through and sprinkle with the chopped parsley. Toss gently to combine and serve immediately while hot.
