I ate this at L’Avventura, a tiny Italian restaurant in Sweden run by a chef who refused to serve pasta with cream sauce. Spaghetti alle vongole. Clams cooked in white wine with garlic, onion, chilli, and olive oil. Parsley stirred in at the end. The clams open in the wine and their briny liquid becomes the sauce. It is the dish that made me stop ordering pasta with cream sauce anywhere else, too.
The vongole soak in cold water for a few hours first to purge the sand. Any clam that stays open before cooking gets discarded. In the pan: chopped onion, garlic, and chilli fried in olive oil, then two cups of dry white wine brought to a boil. The clams go in, the lid goes on, and they open in three to five minutes.
Tips for Making Spaghetti Alle Vongole
Purge the clams
Soak the vongole in cold water for a few hours to release any sand. Change the water once or twice.
Discard any clams that are already open before cooking. They are dead and should not be eaten.
Cook the clams quickly
Once the wine is boiling and the clams go in, cover and wait three to five minutes. They are done when they open.
Remove the clams from the pan immediately. Overcooking makes them rubbery. Set them aside under plastic wrap while you finish the pasta.
Spaghetti alle Vongole
- Total Time: 40 minutes
- Yield: Serves 2
- Diet: Pescatarian, Omnivore
Description
A taste of Sweden with this creamy pasta dish featuring fresh clams, white wine, and a touch of chili. Perfect for a weeknight dinner.
Ingredients
- Spaghetti
- 2 lbs (1000 g) vongole (clams)
- 2 Charlotte onions chopped
- 2 pic garlic chopped
- 1 tsp red chili finely chopped
- 3 tsp extra virgin olive oil
- 2 cups (500 ml) dry white wine
- 1/2 cup (50 ml) parsley
Instructions
- Scrub the vongoles in cold water and let them soak for a few hours to remove sand. Discard any that do not stay closed.
- Peel and chop one onion, chili, and garlic.
- Fry the onions and garlic in oil until soft.
- Pour in the wine and bring to a boil.
- Place the vongoles in the pan, cover, and bring to a boil.
- Cook until the vongoles have opened, approximately 3-5 minutes.
- Remove the vongoles and set aside under plastic wrap.
- Strain the stock and reduce to 3 dl.
- Boil the pasta in salted water according to package directions. Drain, reserving some pasta water.
- Finely chop the remaining onion.
- Fry the onion in oil until soft, approximately 3 minutes.
- Add the stock and parsley.
- Add the pasta and vongoles to the pan. Add some pasta water and simmer.
- Garnish with parsley and serve immediately.
Notes
- For a richer flavor, use a high-quality dry white wine like Sauvignon Blanc or Pinot Grigio.
- If you can’t find vongole clams, substitute littleneck clams or Manila clams. Rinse thoroughly.
- Store leftover pasta in an airtight container in the refrigerator for up to 2 days. The clams may become tougher.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Simmering
- Cuisine: Italian
Nutrition
- Serving Size: 1.5 cups
- Calories: 500
- Sugar: 5
- Sodium: 600
- Fat: 20
- Saturated Fat: 4
- Unsaturated Fat: 16
- Carbohydrates: 70
- Fiber: 5
- Protein: 25
- Cholesterol: 100
Frequently Asked Questions
What kind of clams should I use?
Vongole are small clams common in Italian cooking. Manila clams or littleneck clams are the closest substitutes available in most markets. The smaller the clam, the more tender.
What wine should I use?
Two cups of dry white wine. Pinot Grigio, Sauvignon Blanc, or Vermentino all work. Avoid sweet wines. The wine reduces and concentrates, so any sweetness will be amplified.
Can I use canned or frozen clams?
Fresh clams are far better for this dish. Canned clams lack the briny liquid that becomes the sauce. If you must use canned, add bottled clam juice to the pan with the wine to compensate.
