Spaghetti alle Vongole

4.72 from 7 votes

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

Prep Time15

Cook Time5

Total Time20

Course: Spaghetti

Cuisine: Italian Recipes

Keyword: spaghetti alle vongole

Servings: People

Author: Bee Yinn Low

Ingredients

12 oz (350g) thick spaghetti or linguine
4 tablespoons extra-virgin olive oil
2 tablespoons unsalted butter
6 cloves garlic sliced horizontally
1 1/2 - 2 lbs. (750g-900g) Manila clams scrubbed, cleaned, and rinsed
1/2 cup pasta water
1/2 cup white wine or Japanese cooking sake
1/4 teaspoon chicken bouillon powder
freshly ground black pepper
3 tablespoons chopped Italian parsley leaves
salt to taste
lemon wedges for garnishing

Instructions

Heat a pot of water and cook the thick spaghetti or linguine until al dente, following the package instructions. Drain and set aside, reserving 1/2 cup of the pasta water.
Heat a deep skillet and add olive oil and butter. Lightly sauté the garlic until fragrant, but not browned.
Add the clams, pasta water, and white wine to the skillet. (If you prefer not to use alcohol, substitute with water or chicken broth.) Lightly stir the clams, then cover the skillet with a lid until they open. Add chicken bouillon powder, ground black pepper, and Italian parsley.
Add the pasta to the skillet and quickly stir to combine well with the clams and sauce. Add salt to taste. Serve immediately with lemon wedges.

Notes

I used Knorr brand chicken bouillon powder. You may use water or chicken broth to replace the white wine in the recipe.

You may not need salt in the recipe as clams are briny.

Nutrition