Pasta Recipes Cooking with Pasta Pasta Dishes

Spaghetti con le Vongole (spaghetti with clam sauce)

This pasta dish is deliciously simple to prepare and may be varied by substituting mussels with oysters or scallops. Serves 4-6


  • 5 tablespoons vegetable oil
  • 4 medium garlic cloves, finely chopped
  • 1 cup clam broth, fresh from the shelled clams or bottled
  • 1 small wineglass dry white wine
  • 1 litre water
  • ¾ teaspoon salt
  • 500g spaghetti or linguine
  • 30g soft butter or margarine
  • 3 dozen small clams, shelled
  • 30g finely chopped fresh parsley
  • salt
  • white pepper


  1. In a heavy pan, heat the oil until a light haze forms over it. Stir in the garlic and cook over a moderate heat, stirring constantly, for about 30 seconds.
  2. Pour in the clam broth and wine and boil briskly over a high heat until the foam disappears and the liquid has reduced to about ¾ cup.
  3. Remove from the heat and set aside.
  4. Pour the water and salt into a large pot and bring to the boil over high heat. Drop in the spaghetti and boil for 7 to 12 minutes or until tender, stirring occasionally. Drain the pasta and transfer it to a large bowl along with the butter and toss.
  5. Bring the sauce in the pan to a boil over high heat and add the clams. Cook the clams, turning them constantly for 1 to 2 minutes. 
  6. Pour the clams and sauce over the spaghetti, sprinkle with parsley and toss together until well mixed. Season with salt and pepper and serve.

One Response to “Spaghetti con le Vongole (spaghetti with clam sauce)”

  1. Sue | Cater Says:

    This dish just sound so heavenly I love pasta, and this is just another dish that I can add to my collection and I just love that it has something to do with clams as these are not something that many people eat.