Spaghetti alla Vongole | Spaghetti with Clams

Simple yet satisfying, few things compare to Spaghetti with Clams. A dish that’s taste takes me to the gorgeous alfresco veranda perched above the sea in Porto Ercole at the iconic Hotel Pellicano. One of my favorite places to enjoy this light yet flavorful pasta. The clams are much smaller in Italy, and I find using Littleneck Clams is a suitable substitution. I like to add some tomatoes for color, but in “bianco,” white/plain, is also amazing! I like to pair this pasta dish with a crisp, high acidity wine like Valente Emozione No.1 100% Montonico from Abruzzo.

Receipt Date: March 1, 2021

Difficulty: Easy

Measurements: Imperial (US)

See ingredients, directions and pairings.

Ingredients

1 pound Spaghetti

2 pounds Littleneck Clams, per person

4 tablespoons EVOO

3 Garlic Cloves, minced

1 cup Cherry Tomatoes

1/2 cup White Wine

Big Pinch of Peperoncino

Handful of Italian Parsley, chopped roughly

Directions

Soak the clams in a large bowl full of cold water. Change the water every 5 minutes at least 4 times to remove any debris from the clams. Bring a large pot of water to a boil. Add a big pinch of sea salt and the pasta. Cook, as directed, until al dente. Remember to reserve a ladle of pasta water to add to the sauce before draining the pasta! In the meantime, heat the EVOO in a large saucepan and add the garlic, stirring until it begins to turn golden. Add the white wine and tomatoes, bring to a boil. Add the clean clams to the sauce, along with a ladle of pasta water and a big pinch of peperoncino. Cover the pan to steam the clams, about 5-8 minutes, depending on their size. Once all the clams have opened, (remove and toss any unopened clams), transfer the spaghetti directly into the sauce. Turn the heat down to low and toss gently to incorporate all the ingredients. Serve with a generous sprinkling of parsley and a chilled glass of Emozione No. 1.