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spaghetti alle vongole with clams in bowl with fork and littleneck clams
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Spaghetti alle Vongole

The name is fun to say and it means spaghetti with clams, it’s that simple. While the name is simple the sauce is anything but boring, it is light, yet rich, without any cream and just a little kick from the crushed red pepper.
Course pizza
Cuisine Italian
Keyword clams, parsley, red pepper, shellfish, spaghetti
Prep Time 5 minutes
Cook Time 25 minutes
Servings 6
Calories 562kcal

Ingredients

  • 5 pounds littleneck clams, scrubbed
  • 1 pound spaghetti
  • 3 tablespoons extra-virgin olive oil
  • ½ cup diced pancetta
  • 1 medium shallot, diced
  • 3 cloves garlic, minced
  • ¼ teaspoon crushed red pepper flakes
  • cups dry white wine
  • juice from 1 lemon
  • 2 tablespoons unsalted butter
  • ¼ cup chopped parsley, divided

Instructions

  • Scrub clams under cold water to remove any debris and set aside.
  • Bring a large pot of salted water to a boil. Add the pasta and cook, stirring occasionally, until al dente, about 10 minutes. Reserve 1 cup of the pasta cooking water then drain and return the pasta to the pot and set aside.
  • Heat a large heavy bottomed pot over medium heat, add the olive oil and heat through. Add pancetta and cook until the pancetta is crispy and the fat has rendered about 5 minutes. Use a slotted spoon to remove the pancetta and set aside.
  • Add the shallots and garlic and cook, stirring occasionally, until the shallots are tender and translucent, about 4 minutes.
  • Stir in the red pepper followed by the wine and bring to a simmer.
  • Arrange the clams in the pot and increase the heat to high. Cover and steam until the clams open, about 6 to 8 minutes, depending on the size of the clams.
  • After the clams open, use tongs to transfer them to a bowl, discarding any clams that did not open. Remove half the clams from the shells and roughly chop, leaving some in the shells as garnish.
  • Stir the lemon juice and butter into the sauce, continuing to stir until the butter has melted. Add the crispy pancetta back to the pot along with the chopped clams and half the parsley.
  • Reduce the heat to medium and add the pasta to the pot, tossing in the sauce and covering until the pasta is warm and has absorbed some of the sauce, adding ½ cup of the pasta water.
  • To serve, use tongs to transfer the pasta to warm pasta bowls. Top the pasta with the reserved clams in the shells and divide the remaining sauce among the bowls; garnish with parsley. Serve immediately with bread on the side to dip in the white wine sauce.

Video

Nutrition

Calories: 562kcal | Carbohydrates: 62g | Protein: 21g | Fat: 20g | Saturated Fat: 6g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 10g | Trans Fat: 0.2g | Cholesterol: 40mg | Sodium: 174mg | Potassium: 313mg | Fiber: 3g | Sugar: 3g | Vitamin A: 530IU | Vitamin C: 4mg | Calcium: 54mg | Iron: 2mg