There’s something almost hypnotic about the sound of garlic hitting a pool of warm olive oil—that initial sizzle, the way the aroma fills the kitchen before the cloves even start to turn golden. Then come the clams, tumbling into the pan with their briny perfume, followed by the sharp, bright tang of white wine as it bubbles away. This is Spaghetti alle Vongole (white wine), and it’s nothing short of coastal Italian magic on a plate.

Born by the Mediterranean, this dish is a masterclass in simplicity. No heavy sauces here—just the clams themselves, their juices mingling with garlic, wine, and olive oil to create a sauce so luxurious it clings to every strand of perfectly al dente spaghetti. It’s the kind of meal that feels like a special occasion but comes together faster than takeout.

Recipe Overview

Why This Recipe Works

Restaurant-worthy flavor with minimal effort—just eight core ingredients.
Ready in 30 minutes, making it perfect for weeknights.
All about the clams—their natural sweetness and briny depth take center stage.
Technique-driven, not complicated—once you nail the method, you’ll make this on repeat.

The Story Behind the Sauce

Spaghetti alle Vongole bianco hails from Naples, where it embodies the spirit of cucina povera—transforming humble ingredients into something extraordinary. The white wine version lets the clams shine without distraction, their briny sweetness playing off the bright acidity of the wine.

Essential Ingredients & Tools

Ingredients for the Base

1/3 cup extra virgin olive oil (or regular olive oil in a pinch)
4-5 large garlic cloves, thinly sliced (no mincing—we want texture)
1/2 cup fresh Italian parsley stems (save the leaves for later)
1/4 tsp crushed red pepper flakes (optional, but a little heat never hurt)

Ingredients for the Clams

2 lbs (900g) fresh Manila or littleneck clams (live and tightly closed—no exceptions)
1 cup (240ml) dry white wine (Pinot Grigio or Vermentino work beautifully, or use a dry Sauvignon Blanc)

Ingredients for the Pasta

12 oz (340g) dried spaghetti (bronze-die cut if you can find it—it holds sauce better, but regular works too)
1.5 cups reserved starchy pasta water (this is your sauce’s secret weapon)
1/2 cup chopped Italian parsley leaves (for that fresh finish)
1/2 lemon, zested (optional, but adds a lovely brightness)

Tools You’ll Need

A large pot (6-8 quarts) for the pasta
A 12-inch deep sauté pan with a lid (or use a Dutch oven if you don’t have one)
Colander (for draining)
Tongs (or a large fork for tossing)
Microplane grater (for zest, or use the fine side of a box grater)

Serves: 4 | Prep: 15 min | Cook: 15 min | Total: 30 min

How to Make Spaghetti alle Vongole

Purge the clams: Soak 2 lbs (900g) fresh Manila or littleneck clams in cold water for 20 minutes to rid them of sand. Toss any that are open or cracked—they’re no good. Give them a gentle scrub under running water. Pro tip: Add a tablespoon of cornmeal to the soaking water; clams will ingest it and expel even more grit.
Build the flavor base: Heat 1/3 cup extra virgin olive oil over medium-low heat (too high, and the garlic will burn). Add 4-5 large garlic cloves, thinly sliced, 1/2 cup fresh Italian parsley stems, and 1/4 tsp crushed red pepper flakes. Cook until fragrant—about 3 minutes—stirring often. The garlic should turn pale gold, not brown. Key move: If the garlic starts darkening, pull the pan off the heat immediately.
Steam the clams: Crank the heat up to medium-high. Add the clams and 1 cup (240ml) dry white wine, then cover with a lid. Let them steam for 5-7 minutes, until the shells open wide. Discard any that stay closed—they were dead before cooking. Pro tip: Give the pan an occasional shake to redistribute heat, but don’t stir—clams need stillness to open properly.
Cook the pasta: In a separate pot, boil 12 oz (340g) dried spaghetti in heavily salted water (think seawater) until it’s 1 minute shy of al dente. Reserve 1.5 cups of the starchy pasta water before draining. Why? That starch is what’ll help emulsify the sauce later.
Craft the sauce: Remove half the clams (for garnish—trust me on this). Simmer the broth for 2 minutes to concentrate the flavors. Add the drained pasta and toss vigorously with tongs. Gradually add 1.5 cups reserved starchy pasta water (start with 1/2 cup) while tossing over medium heat—this creates a glossy, clingy sauce. Chef’s trick: Lift and fold the pasta to aerate the sauce as you go.
Finish with finesse: Off the heat, stir in the reserved clams, 1/2 cup chopped Italian parsley leaves, and 1/2 lemon, zested. The residual heat will wilt the parsley gently. Drizzle with a little extra olive oil for richness. Final check: The sauce should coat the pasta without pooling—add more pasta water if needed.

Pro Technique

Here’s why you remove half the clams before saucing: it prevents overcooking. The clams that simmer in the sauce can toughen, while the reserved ones stay plump and juicy. Bonus: Their juices still flavor the broth. Add them back at the end for perfect texture.

Chef’s Wisdom

The Garlic Paradox

Most home cooks burn garlic by rushing this step. The fix: Use medium-low heat and plenty of oil (it conducts heat gently). Garlic should sizzle lazily—if it crackles aggressively, pull the pan off the burner. Properly cooked garlic turns golden and sweet, not bitter.

Pasta’s Hidden Cooking Phase

Pasta keeps cooking after you drain it (carryover cooking). That’s why you drain it 1 minute early—it finishes in the sauce, absorbing flavors without turning mushy. Test for doneness: Bite a strand—it should have a faint white core (al dente) when drained.

Salt Like a Sommelier

Clam broth is naturally salty. Always taste before adding extra salt. Pro trick: Salt the pasta water heavily (it seasons the noodles internally), then let the clam broth do the rest. If needed, finish with flaky sea salt for texture.

Storage & Freshness Guide

Serve Immediately

This dish is best straight from the pan. The pasta keeps absorbing liquid—wait more than 10 minutes, and you’ll need to refresh it with warm water or broth.

Leftovers Strategy

Store components separately:

Shuck clams from shells to prevent rubberiness.
Keep pasta and sauce in an airtight container (max 1 day).
Reheat gently in a skillet with a splash of water—microwaving ruins the emulsion.

Food Safety

Discard leftovers older than 24 hours—seafood spoils fast. Store at 40°F (4°C) or below. Never leave clams at room temperature for over 2 hours.

Nutrition Profile

A balanced dish where briny seafood meets wholesome carbs. Olive oil provides heart-healthy fats, while clams deliver iron and vitamin B12.

Nutrient	Amount per serving
Calories	580
Protein	28g
Carbohydrates	70g
Fat	18g
Fiber	3g

Ingredient Variations and Their Impact

Cockles

Swap: Manila clams for smaller, sweeter cockles.
Adjust: Reduce cooking time to 4 minutes—they open faster. Their delicate flavor pairs beautifully with a splash of fino sherry instead of white wine.

Linguine

Swap: Spaghetti for wider linguine.
Why: The flat shape catches more sauce. Bronze-die versions have a rougher texture for better cling.

Dry Vermouth

Swap: White wine for dry vermouth.
Impact: Adds herbal complexity (think thyme, chamomile). Use 3/4 cup vermouth + 1/4 cup water to balance intensity.

Chili-Infused Oil

Swap: Plain olive oil for chili oil.
Pro tip: Make your own by steeping red pepper flakes in warm oil for 1 hour. Strain before using.

Pancetta

Upgrade: Render 2 oz diced pancetta before adding garlic.
Why: The salty fat deepens the umami base without overpowering the clams.

Perfect Pairings

Complementary Dishes

Arugula Salad with Lemon Vinaigrette: The peppery bite of arugula and the bright acidity of lemon vinaigrette cut through the richness of the pasta, creating a refreshing contrast.
Grilled Asparagus: Charred asparagus brings a smoky depth that mirrors the briny sweetness of the clams. Drizzle with the same olive oil used in the pasta for a cohesive flavor profile.

Drinks

Vermentino: This crisp Sardinian white wine echoes the dish’s coastal roots with notes of citrus and sea spray, making it a perfect match.
Sparkling Water with Lemon: For a non-alcoholic option, the effervescence of sparkling water cleanses the palate, while the lemon adds a refreshing zing.

Something Sweet

Lemon Granita: A frosty, tart granita provides a light and refreshing finish, resetting the palate after the rich pasta.
Amaretti Cookies: These almond-flavored cookies offer a sweet, crumbly contrast to the dish’s savory notes, with a hint of bitterness that complements the white wine.

FAQs

Q: Can I use canned clams?

A: Not recommended. Fresh clams release a briny liquor that forms the sauce’s base. Canned clams lack this depth.

Q: How do I fix a thin sauce?

A: Simmer the broth longer before adding pasta. Toss vigorously with starchy water to emulsify. Never use thickeners.

Q: Is wine essential?

A: It adds acidity. Substitute with clam juice + lemon juice, but flavor will differ.

The Ultimate Spaghetti alle Vongole (White Wine): A Taste of the Italian Coast in Just 30 Minutes

Cost Level $$

Category Pasta

Difficulty Medium

Cuisine Italian

Servings 4

Total Time 30 minutes

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Craving authentic Spaghetti alle Vongole (White Wine)? My foolproof recipe delivers briny clams, garlic, and white wine magic in 30 minutes. Taste the Italian coast tonight!

Ingredients

For the Base

1/3 cup extra virgin olive oil
4-5 large garlic cloves (thinly sliced)
1/2 cup fresh Italian parsley stems
1/4 tsp crushed red pepper flakes

For the Clams

2 lbs fresh Manila or littleneck clams
1 cup dry white wine

For the Pasta

12 oz dried spaghetti
1.5 cups reserved starchy pasta water
1/2 cup chopped Italian parsley leaves
1/2 lemon (zested)

Instructions

01
Soak 2 lbs fresh Manila or littleneck clams in cold water for 20 minutes to purge sand. Discard any open or cracked clams.
02
Heat 1/3 cup extra virgin olive oil over medium-low heat. Add 4-5 large garlic cloves, thinly sliced, 1/2 cup fresh Italian parsley stems, and 1/4 tsp crushed red pepper flakes. Cook until fragrant, about 3 minutes.
03
Increase heat to medium-high. Add clams and 1 cup dry white wine, then cover and steam for 5-7 minutes until shells open. Discard any unopened clams.
04
Cook 12 oz dried spaghetti in heavily salted water until 1 minute shy of al dente. Reserve 1.5 cups pasta water before draining.
05
Remove half the clams from the pan. Simmer broth for 2 minutes, then add drained pasta. Toss vigorously, adding 1.5 cups reserved starchy pasta water as needed to create a glossy sauce.
06
Off heat, stir in reserved clams, 1/2 cup chopped Italian parsley leaves, and 1/2 lemon, zested.