Spaghetti Vongole Recipe: The Ultimate Taste of the Italian Coast

Few dishes capture the soul of Italian seaside dining quite like Spaghetti alle Vongole (Spaghetti with Clams). It's a dish of beautiful simplicity, relying on the freshest ingredients and a few authentic tricks to deliver a flavour that is light, savoury, and utterly addictive.

For Antonio Carluccio, this was the seafood pasta par excellence—a staple of the coastal towns, from the Laguna of Venice down to the Amalfi coast. Here is the Carluccio's approach to mastering this timeless classic. 

Spaghetti Vongole Recipe (In Bianco)

This recipe is for the traditional "in bianco" (white) version, without tomatoes, but it can easily be adjusted to include these. 

Serves: 2 Prep Time: 15 minutes (plus time to clean clams) Cook Time: 15 minutes

Ingredients

• 250g quality Spaghetti (Our black variety works perfectly and looks super dramatic on the plate)

• 400g fresh clams (Palourde or similar), cleaned

• 80ml dry white wine (about half a small glass)

• 2 finely sliced fresh garlic cloves

• 4 tsp Chilli Oil (or 1 tsp dried chilli flakes)

• 1 small bunch fresh flat-leaf parsley, roughly chopped

• Extra Virgin Olive Oil for frying and finishing

• Sea salt and cracked black pepper

Method

1. Prepare the Pasta: Put a large pot of water on to boil. Add a good pinch of salt once boiling. Add the spaghetti and cook according to the package instructions until al dente (firm to the bite).

2. Clean the Clams: Discard any clams that are already open before cooking. Rinse them thoroughly under cold water.

3. Build the Sauce Base: In a wide, deep pan, heat a splash of Extra Virgin Olive Oil over a medium-high heat. Add the Garlic Oil and Chilli Oil (or fresh garlic and chilli flakes) and fry for about a minute until fragrant, taking care not to burn the garlic.

4. Cook the Clams: Add the cleaned clams to the pan. Immediately pour in the white wine and cover the pan with a tight-fitting lid. The wine creates steam which cooks the clams.

5. Open the Clams: Cook for 3-5 minutes, shaking the pan occasionally, until all the clams have opened. Crucially, discard any clams that remain closed—they were not alive before cooking.

6. Combine: Drain the spaghetti, reserving a ladleful of the pasta cooking water. Add the drained spaghetti directly into the pan with the clams and sauce.

7. Finish: Toss well to coat the pasta in the flavourful wine and clam juices. If the sauce looks too dry, add a splash of the reserved pasta water. Drizzle with a little extra Extra Virgin Olive Oil, stir in the chopped fresh parsley, and season with black pepper.

8. Serve: Divide immediately between bowls. A crisp glass of Italian white wine is the perfect accompaniment!

💡 Spaghetti Convgole Made Easy

If you're new to cooking with fresh seafood, or if fresh clams are not easily available where you live, there's no need to miss out on this incredible flavour! Why not try our ready-made Sugo alle Vongole - Clam & Tomato Sauce? Made in Calabria with quality tomatoes, clams, and a hint of chilli, it gives you the authentic taste of Spaghetti Vongole in Rosso (the tomato-based version) in minutes. Just heat gently and toss with your favourite Carluccio's pasta!

Essential Ingredients from Our Shop

The difference between a good Spaghetti Vongole and a magnifico one lies entirely in the quality of your staples. Visit the Carluccio's online shop to stock up on the authentic ingredients that make this recipe sing:

• Extra Virgin Olive Oil: Used for both frying and as a final, fresh drizzle, a high-quality oil is non-negotiable.

• Artisan Pasta: Choose our premium Spaghetti al nero or try the traditional Linguine—its flat shape is wonderful for catching the light, garlicky sauce.

• Flavoured Oils: Our oils are simple, effective ways to add intense flavour without the fuss of chopping.

Enjoy this exquisite taste of the Italian coastline—right in your own home!