Authentic home cooking from Italy, with US measurements.

Originally published on Cookpad Italy as Spaghetti alle vongole

Spaghetti alle Vongole

Name: Spaghetti alle Vongole
Total time: 2100 s
Yield: Serves 4 or more
Cuisine: American
Ingredients: 14 oz spaghetti (400 g); 2 1/4 lbs clams (1000 g); 1 cup cherry tomatoes (about 250 g); 2 cloves garlic; 2/3 cup dry white wine (150 ml); as needed Olive oil,; Salt, black pepper, and red pepper flakes, to taste; as needed Finely chopped parsley,

Fiorella Fiorenzoni @fiorella_da_cortona

Spaghetti alle vongole is a classic Italian seafood pasta, popular along all the coasts. There are several versions: with tomatoes and parsley (red), without tomatoes and finished with white wine (white), or even without clams, known as alla borbonica. You can use vermicelli, linguine, or the most traditional, spaghetti. The main and traditional ingredients are clams (Ruditapes decussatus) and lupini clams (Chamelea gallina). No matter which version you prefer, this summer dish is sure to win over all seafood lovers.

Fiorella Fiorenzoni @fiorella_da_cortona

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Ingredients

15–20 min prep + 15 min cooking

Serves 4 or more

14 ozspaghetti (400 g)
2 1/4 lbsclams (1000 g)
1 cupcherry tomatoes (about 250 g)
2 clovesgarlic
2/3 cupdry white wine (150 ml)
as neededOlive oil,
Salt, black pepper, and red pepper flakes, to taste
as neededFinely chopped parsley,

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Steps

15–20 min prep + 15 min cooking

1

Rinse the clams thoroughly. Heat plenty of olive oil in a deep skillet, add the clams and garlic to infuse the oil, then remove and finely chop the garlic. Cover and cook for about 10 minutes, stirring often.
2

Add the chopped garlic and cherry tomatoes. Pour in the white wine and bring to a boil. Add salt only if needed. Chop the parsley and mix it in with some black pepper. Add the cooked spaghetti to the skillet and strain any liquid left at the bottom. Adjust with olive oil, garlic, and red pepper flakes to taste. Toss everything together and let the flavors combine.
3

Here are your spaghetti alle vongole, a true taste of the sea! Enjoy!

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Fiorella Fiorenzoni @fiorella_da_cortona

Published in the US on September 28, 2025 14:01

Fiorella Fiorenzoni nasce a Cortona, bellissima cittadina etrusca della Toscana sud-orientale. Laureata in Lingue e Letterature straniere, ha studiato sia in Italia (Università degli Studi di Firenze), sia in Germania (J.W. Goethe Universität - Frankfurt am Main) dove ha conseguito ulteriori riconoscimenti accademici.È una madre premurosa e cara (adora i suoi quattro figli) e viaggia molto volentieri... anche con la fantasia!È docente di lingua e cultura italiana e nel tempo libero ama scrivere. Come autrice ha pubblicato sillogi e raccolte di poesie, racconti per bambini e per adulti, non solo in italiano ma anche in tedesco, spagnolo, francese ed inglese, ottendendo molti premi letterari e diplomi di merito. I suoi scritti sono presenti anche in varie riviste letterarie, cartacee e online, su alcuni siti web, oltre che in numerose antologie letterarie.Grazie a cookpad ha scoperto (o riscoperto) la sua passione per la cucina e si diverte a fare e creare varie ricette.

Keywords

Cherry Tomato Pepper Spaghetti Clam Garlic Wine

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