🍝 Spaghetti alle vongole
Spaghetti alle vongole is a Neapolitan pasta of spaghetti tossed with fresh clams steamed open in garlic, olive oil, white wine and chili, finished with chopped parsley. The clam juices and wine make a light, briny sauce that clings to the pasta. It is served straight from the pan, often with the clams still in their shells.
Diets
Allergens
Contains (in a typical recipe):
What it is made of
Recipe
Ingredients
- 320 g spaghetti
- 1 kg fresh clams, purged and rinsed
- 3 garlic cloves, sliced
- 1 small dried chili
- 100 ml dry white wine
- 3 tbsp olive oil
- A handful of parsley, chopped; salt
Method
- Cook the spaghetti in salted water until 2 minutes short of al dente.
- Warm the oil with the garlic and chili, add the clams and wine and cover until they open; discard any that stay closed.
- Toss the spaghetti in the pan with the clam juices until the sauce coats the pasta.
- Add the parsley and serve at once.
How to make it lighter
- Use 2 tbsp olive oil instead of 3: 1 tbsp ≈ 120 kcal.
- Increase the clams and reduce the pasta for a higher-protein plate.
- Serve with a simple green salad instead of bread for mopping.
History
The dish is a classic of Naples and the Campanian coast, and a traditional choice for the Christmas Eve meal in southern Italy. The 'in bianco' version without tomato is the best known, though a red version with cherry tomatoes is also common.
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Values are estimates per 100 g for a typical recipe; home and restaurant versions vary. Diets and allergens are worked out from the ingredients of a typical recipe — always check with whoever cooked the dish. Not medical advice. Nutrition data: Me Nutrition dish database v13. How we count →