Pasta Vongole

Published on December 14, 2024 in Italian By Vincenzo's Plate

How to Make Pasta Vongole Like an Italian

Pasta Vongole is a timeless seafood classic that hero’s one simple ingredient, vongole (also known as clams), and it’s my all-time favourite pasta dish.

I could eat it every single day.

Over the years, I’ve perfected my recipe, adding a secret ingredient that makes it irresistibly creamy and flavour-packed. I’m excited to walk you through the process because it’s easier than you think and if you have tried the perfect version while travelling in Italy, I’m now going to help you recreate it at home.

Let’s start with the spaghetti itself. I use Pastificio Liguori, a brand that dries its pasta at low temperatures for 18 hours. This technique gives the pasta a beautifully rough texture, perfect for soaking up that delicious clam sauce.

For this recipe, I chose vongole from the Adriatic Sea. These are juicy, tender, and bursting with flavor. If you can find them, brilliant, but if not, you can also use fresh clams or pipis as a substitute.

Here’s a tip:

Avoid vongole that are too large. In Australia, we have Pipis, which tend to be bigger. If that’s all you can find, remove the meat from the shells and filter the clam juice to remove any sand. Trust me, it’s worth the extra effort to keep the sauce silky smooth.

Don’t underestimate the magic that happens when you sauté vongole with sea salt, garlic, parsley, lemon juice, and extra virgin olive oil. These are simple ingredients but when combined are bursting with flavour. Once you try it, you’ll never order the dish at a restaurant again, yours will be too good!

Watch How to Make Pasta Vongole Like an Italian

This Spaghetti alle Vongole is so delicious, there will be no leftovers

Vincenzo’s Tips to Make Pasta Vongole

Thin Is In

This spaghetti vongole calls for a delicate pasta like thin spaghetti or linguine. Specifically, their light texture pairs perfectly with the subtle, silky clam sauce, allowing it to coat the pasta without being absorbed. However, avoid thicker pasta, as it soaks up too much sauce, leaving your pasta with clam sauce dry.

Customise Your Pasta Vongole

A few cherry tomatoes can elevate your vongole without overpowering it. Use 6–7, cut in half, and toss them in when you add the vongole to the pan. They’ll soften into the sauce, adding a subtle sweetness that complements the briny vongole perfectly.

Keep the Parsley Stems

Don’t throw away parsley stems! They’re packed with nutrients and flavour, making your sauce even more aromatic. Chop them finely and let them work their magic.

Be Generous with the EVOO

Extra virgin olive oil is the liquid gold of this light, aglio e olio-style sauce. For this reason, don’t hold back! A generous drizzle is key to achieving a rich, silky base that ties everything together.

Clean Your Vongole

Nobody wants a gritty sauce. The prep time includes soaking the vongole in salty water for 2–4 hours (depending on size) to remove all the grit. Patience here will reward you with perfectly clean, delicious pasta vongole sauce.

No Lid? No Problem!

If your pan doesn’t have a lid, cover it with aluminum foil while the vongole cook. The steam is crucial to help them open and release their juices. Once the vongole are silent, they’re ready!

Ditch Some Shells

If your vongole are on the larger side, remove some shells after cooking. This keeps the dish neat and allows the sauce to shine through.

Say No to Cheese

As much as we love cheese, it doesn’t belong here. Adding cheese will overpower the delicate seafood flavours. Instead, finish with a sprinkle of lemon zest for a fresh, vibrant touch.

How to serve Pasta Vongole

Twirl the pasta onto a flat plate or serving bowl, generously top it with the vongole and their luscious juices, then finish with a sprinkle of fresh parsley and a drizzle of extra virgin olive oil. Finally, serve with crusty bread to soak up the sauce and a glass of dry white wine for the perfect pairing

Pasta Vongole

Taste the Mediterranean flavours of Italy with this authentic Pasta Vongole recipe. Bursting with the juicy, briny goodness of fresh vongole, extra virgin olive oil, and parsley, this classic dish is ideal for any occasion. Perfectly al dente spaghetti pairs with a delicate, garlicky sauce infused with the natural juices of the vongole and my secret ingredient: a squeeze of lemon to balance the richness of the sauce. This dish will transport you straight to the Amalfi coast. A must-try for any seafood lover!

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Equipment

2 large-sized bowl
1 Colander
1 Large-sized pan
Grater (for garlic)
Lid / Foil
1 Large-sized pot
Wooden ladle
Tongs
Mug

Ingredients

1 kg / 35.2oz fresh vongole cleaned
300 g / 10.5oz spaghetti
2 cloves garlic
A fresh bunch of parsley chopped
1 lemon
Extra virgin olive oil EVOO
Sea salt

Instructions

Place the vongole in a large bowl of water, generously salted with sea salt. Let them soak for 2 hours to expel any sand, then filter with a colander to drain and set aside.
Pour a generous amount (6–8 tablespoons) of EVOO into a large pan over low heat, then grate the garlic directly on top, add half of the chopped parsley and cook for 30 seconds stirring gently with a wooden spoon.
Add the vongole stir to coat them in the garlicky oil. Turn the heat to medium-low, then add one ladle of water and a small teaspoon of sea salt.
Cover the pan with a lid, or use foil if the pan is too large, and cook for 5 minutes. You’ll know they’re ready when you don’t hear the vongole opening anymore.
Remove the cover, give the vongole a mix, and pour the contents through a colander set over a bowl to catch the sauce. Set the vongole and filtered sauce aside.
Bring a large pot of water to a boil, add rock salt, allow to dissolve and cook the spaghetti according to the packet instructions.
Wash the pan and return it to very low heat. Pour the filtered sauce back into the pan. Cut the lemon in half, squeeze one half into the pan (catching any pits with your hand), and stir gently to combine.
Set aside 1 mug of pasta water when the pasta is almost ready, and use tongs to transfer the (now) cooked pasta directly into the pan with the sauce. Toss or mix briskly, adding a splash of reserved pasta water as needed.
Return the vongole to the pan and squeeze in the remaining half of the lemon. Add more pasta water if needed to emulsify further.
Drizzle with EVOO, sprinkle with some of the reserved parsley, and toss everything together until well combined.