Spaghetti with clams

Ingredients

• 320 glarge spaghetti
• 1 kgclams
• 1 clovegarlic
• 1 bunchparsley
• to tasteextra-virgin olive oil
• to tasteblack pepper
• to tastefine salt
• to tastecoarse salt, for the clams

Instructions

1. 1

   Sort and rinse

   Discard any clams with broken shells or shells that are empty. Tap the remaining clams against the sink or a chopping board: healthy clams should stay closed, while those containing sand will open. Put them in a bowl, rinse them and add coarse salt.

2. 2

   Soak the clams

   Leave the clams to soak for 2–3 hours. Drain and rinse them again. Heat a little olive oil in a saucepan, add the garlic clove and let it turn golden.

3. 3

   Open the shells

   Add the clams to the hot saucepan and cover with a lid. Cook over high heat for a few minutes, shaking the pan from time to time, until all the clams have opened. Meanwhile, finely chop the parsley.

4. 4

   Cook the pasta

   As soon as all the clams have opened, turn off the heat so they do not overcook. Cook the spaghetti in plenty of lightly salted water for half the cooking time stated on the packet. Meanwhile, strain the clams into a bowl, removing the garlic.

5. 5

   Save the liquid

   Pour the strained clam cooking liquid back into the saucepan used for the clams. When the spaghetti is ready, drain it, reserving a little pasta water, and transfer it to the saucepan.

6. 6

   Finish the spaghetti

   Add a ladleful of pasta water and season with black pepper. Finish cooking the spaghetti in the pan, adding more pasta water if needed. When the pasta is ready, add the clams.

7. 7

   Add parsley and serve

   Add the parsley, toss briefly and serve the spaghetti with clams straight away.

What is spaghetti with clams?

Known in Italy as spaghetti alle vongole, this is a pasta dish associated with Campania and enjoyed across Italy. Its appeal comes from the contrast between firm spaghetti and the savoury, sea-scented clam juices.

This version builds its sauce from the liquid released by the clams, with olive oil, garlic and parsley for a simple finish. Cooking the pasta in that liquid at the end helps the flavours cling to the strands.

Nutrition and macros by portion

The nutrition label shows one serving as written: 420 calories, 0g protein, 68g carbs, 9g fat.

The spaghetti provides most of the carbohydrates, while olive oil contributes much of the fat; the clams provide protein. Pair a serving with vegetables or salad for a more balanced plate.

Getting the clams ready

Check the shells: discard any that are broken or empty, then tap the others as directed to identify clams that have opened and may contain sand.

Soak and rinse: the 2–3-hour soak gives the clams time to release grit. Rinse them after draining so sand is less likely to end up in the finished sauce.

Build the clam sauce

Golden garlic: warm it gently in olive oil until golden, rather than letting it darken too far. The recipe removes the garlic when the clam liquid is strained, leaving its flavour in the pan.

Clam juices: cook the clams covered over high heat and shake the pan occasionally. Straining the liquid into a bowl separates it from the shells and any sediment before it goes back into the saucepan.

Finish the pasta in the pan

Half-cook first: boil the spaghetti for half its packet cooking time, then finish it in the clam liquid. Keep some pasta water aside, as it can be added a little at a time if the pan looks dry.

Check the texture: toss and taste as the spaghetti finishes cooking. It should be cooked through while still holding its shape, with enough liquid to coat the strands.

Avoid overcooking the clams

Take the pan off the heat as soon as all the clams have opened, as the recipe directs. Add them back only when the spaghetti is nearly ready, then toss briefly so they warm through without prolonged cooking.

Timing and serving

The stated total time is 40 minutes, but the method also calls for soaking the clams for 2–3 hours. Allow for that soaking time when planning the meal.

Serve immediately while the pasta is hot and the sauce is loose. The recipe is a first course; a simple green salad or vegetables can round out the meal.

Recipe notes & tips

• Discard clams with broken shells or empty shells before cooking.
• Allow the full 2–3 hours for soaking the clams.
• Keep the pasta water and add it gradually as the spaghetti finishes in the pan.
• Strain the clam liquid before returning it to the saucepan.
• Turn off the heat as soon as all the clams have opened.
• Add the parsley at the end and serve without delay.

Variations

• Add chilli: include a little chilli with the garlic for gentle heat.
• Use linguine: swap the spaghetti for linguine and follow its packet cooking time.
• Add lemon: finish with a little lemon zest for a fresh citrus note.
• Make it extra herby: add some finely chopped parsley at the table as well.
• Use smaller pasta: choose a thinner spaghetti and adjust the cooking time to its packet instructions.

Common mistakes to avoid

• Skipping the soak: grit can remain in the clams; soak them for 2–3 hours and rinse well.
• Keeping broken shells: discard broken or empty clams before cooking.
• Overcooking the clams: take the pan off the heat as soon as they have all opened.
• Discarding the cooking liquid: strain and use it as the base for finishing the spaghetti.
• Draining away all the pasta water: reserve some so you can loosen the sauce as needed.
• Adding the clams too early: return them to the pan near the end and toss briefly.

How to store

For the best texture, serve the dish immediately. Refrigerate leftovers promptly in a covered container and use within 1–2 days; reheat gently in a pan with a splash of water, taking care not to cook the clams for long.

Frequently asked questions