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An Italian Dream. Spaghetti Alle Vongole Recipe

Spaghetti Vongole

It looks magical, dreamy and it tastes so simple yet so full. Spaghetti Alle Vongole is the recipe for the end of summer. The pasta makes it a bit heavier but the light shells combined with freshly chopped parsley and the Garlic aroma make it a good summer dish.

Pair the Spaghetti Alle Vongole with a crisp white wine like Vermentino or Pinot Grigio. Or go for a very dry rose. Preferably from one of these vineyards which all produce marvellous rose’s . Check out more tips on this pairing site.

Spaghetti Vongole

Ingredients for the Spaghetti Alle Vongole: 

  • 600g of spaghetti (RUMMO n°5)
  • 600g of clams
  • 1 large clove of garlic
  • A bunch of parsley
  • A good drizzle of olive oil 
  • Salt and pepper 


1. Before starting, wash the clams and finely chop the parsley.

2. Finely chop the garlic.

3. In a hot frying pan, pour a good drizzle of olive oil and add the chopped garlic

4. Pour the clams into the pan and wait for them to open

5. In a saucepan, boil water and add the spaghetti and cook for 12 minutes

6. Once the spaghetti is cooked, pour it into the pan with the clams and add a handful of parsley

Spaghetti Vongole

7. It’s done! Buon appetito!

Spaghetti Vongole

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Written by Anissa's Kitchen

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