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Spaghetti  Alle Vongole


4 people


20 minutes


The best homemade Spaghetti alle Vongole or spaghetti with clams. This authentic easy pasta recipe tastes much better than Italian restaurants and cheaper!


– Extra-virgin olive oil. – Unsalted butter. – Garlic. – Clams. You can use fresh Manila clams or little neck clams. – White wine. – Italian parsley.

Step 1

Heat up a pot of water and cook the thick spaghetti or linguine until al dente (with a bite in the center of the pasta) per the packaging instructions. Drained and set aside. Save 1/2 cup of the pasta water.

Step 2

Heat up a deep skillet, add olive oil and butter. Lightly saute the garlic until you sell the aroma, but not browned.

Step 3

 Add the clams, pasta water and white wine. (If you can't have alcohol, use water or chicken broth.) Lightly stir the clams and cover the skillet with its lid until the clams open up. Add chicken bouillon powder, ground black pepper and Italian parsley.

Step 4

Add the pasta into the skillet. Quickly stir to combine well with the clams and sauce. Add salt to taste. Dish out and serve immediately with lemon wedges.

Thick Brush Stroke



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