Rezept für Spaghetti Vongole

Ingredients

• 500 gfresh clams
• 3garlic cloves
• 2 smallred chillies
• 90 ml (6 tbsp)olive oil
• 75 mldry white wine
• 200 gspaghetti
• 1 handfulflat-leaf parsley, finely chopped
• a littlefinely grated zest from an organic lemon
• to tasteFleur de Sel and freshly ground black pepper

Instructions

1. 1

   Clean the clams

   Rinse the clams thoroughly under cold running water. Discard any that are already open or damaged.

2. 2

   Soak the clams

   Leave the clams in cold salted water for 1 hour to encourage them to open and release any sand.

3. 3

   Rinse again

   Drain the clams in a sieve, then rinse them thoroughly once more under cold water.

4. 4

   Slice the garlic

   Peel the garlic and cut it into thin slices.

5. 5

   Prepare the chillies

   Split the chillies, remove the seeds and finely chop them.

6. 6

   Boil the water

   Set a large pan of water over the heat. When it comes to the boil, add a generous amount of salt.

7. 7

   Cook the spaghetti

   Cook the spaghetti until al dente, keeping it pleasantly firm to the bite.

8. 8

   Heat the oil

   Meanwhile, heat the olive oil in a large frying pan.

9. 9

   Fry the aromatics

   Add the garlic slices and chopped chilli and fry them.

10. 10

    Cook the clams

    Add the clams and pour in the white wine. Cover the pan and cook over a high heat for a few minutes, until the clams open. Remove and discard any that remain closed.

11. 11

    Combine pasta and sauce

    Lift the spaghetti straight from its cooking water into the pan with pasta tongs. Add the chopped parsley, a little lemon zest and a few spoonfuls of pasta water to bring flavour and starchy binding to the sauce.

12. 12

    Season and serve

    Toss everything together thoroughly. Finish with olive oil, Fleur de Sel and pepper to taste, then serve hot.

What is spaghetti vongole?

Spaghetti alle vongole is an Italian pasta dish traditionally made with clams. Its appeal comes from a simple combination of shellfish, olive oil, garlic and wine rather than a heavy sauce.

This version adds red chilli, parsley and lemon zest for freshness and a little heat. Cooking the clams with the wine creates the base for a light, savoury coating on the pasta.

Nutrition and macros by portion

The nutrition label shows one serving as written: 750 calories, 34g protein, 74g carbs, 39g fat.

Most of the carbohydrates come from the spaghetti, while olive oil supplies much of the fat. Clams provide most of the protein, with a smaller contribution from the pasta. For a balanced plate, serve with a green salad or another vegetable side.

Choosing and preparing the clams

Fresh clams: Choose shells that are intact and closed, or that close when gently tapped. The recipe uses a cold salted-water soak to help loosen sand, followed by a thorough rinse.

After cooking: Discard clams that have not opened in the pan. This is part of the recipe’s final check; do not try to force closed shells open.

Building the garlic and chilli base

Garlic: Thin slices give the oil a fragrant flavour without overwhelming the clams. Keep an eye on them as they fry so they do not become too dark.

Chilli: Removing the seeds before chopping gives you a more restrained heat. Add the chopped chilli with the garlic, as directed, so both flavour the oil.

Getting the pasta texture right

Al dente: Cook the spaghetti until it is still firm to the bite, since it will be tossed with the hot clam mixture afterwards. Follow the packet timing as a guide and check the pasta near the end.

Pasta water: Lift the spaghetti directly from its cooking water and add a few spoonfuls to the pan. Its starch helps the oil and clam juices cling to the strands.

Timing the clams

High heat: Once the wine and clams are in the pan, cover it and cook for a few minutes over high heat. The clams need enough heat to open, but the recipe does not specify an exact cooking time.

Keep the pan covered while they cook, then check the shells before adding the pasta. Remove any that have stayed closed.

Finishing and serving

Fresh finish: Parsley and a little lemon zest add brightness when tossed through the pasta. Add the zest lightly so it complements rather than masks the shellfish.

Serve the dish hot, as soon as it is seasoned and combined. A simple green salad can sit alongside it without competing with the clam and garlic flavours.

Recipe notes & tips

• Rinse the clams carefully to remove grit before cooking.
• Keep the garlic moving in the oil so it does not catch.
• Salt the pasta water generously, but season the finished dish gradually because the clams can be naturally salty.
• Save a few spoonfuls of pasta water before the pan is ready, in case you need them for tossing.
• Add the lemon zest sparingly, then taste before adding more.

Variations

• Milder chilli: Use one chilli or leave the seeds in the bin for a gentler finish.
• More lemon: Add a little extra zest at the table for a brighter flavour.
• Herb change: Replace some of the parsley with finely chopped fresh basil.
• Wholemeal pasta: Use wholemeal spaghetti for a nuttier flavour and firmer texture.
• Wine-free version: Replace the white wine with water, though the sauce will have a less wine-forward flavour.

Common mistakes to avoid

• Skipping the soak: Sand can remain in the shells; give the clams the full 1-hour soak and rinse them well.
• Overcooking the spaghetti: It can turn soft while being tossed; drain it when it is still firm to the bite.
• Browning the garlic: Dark garlic can taste bitter; fry it attentively and keep it from catching.
• Crowding the cooking stage: Use a large pan so the clams can sit in a roomy layer and open under the lid.
• Keeping closed clams: Discard any that remain closed after cooking rather than serving them.

How to store

For best texture, eat spaghetti vongole as soon as it is cooked. If needed, refrigerate leftovers promptly in a covered container and use within 1 day; reheat gently in a pan until piping hot, adding a splash of water if the pasta seems dry.

Frequently asked questions